In a medium skillet, heat 1 tablespoon extra virgin olive oil over medium heat. You’ll know the oil is ready when it starts to shimmer. This should only take a minute or so. The right temperature is crucial for sautéing the next ingredients evenly.
Once the oil is glistening, add 4 cups cubed sweet potatoes, ¼ cup minced yellow onion, and 1 tablespoon taco seasoning to the skillet. Stir everything together. As the ingredients cook, the onions will start to soften and become translucent, and the sweet potatoes will begin to brown lightly.
Saute the mixture for about 20 minutes, stirring frequently. You want the sweet potatoes to be fork-tender, with a nice golden color. If you notice them sticking to the pan, add a splash more of the olive oil.
Once the sweet potatoes are fork-tender, it’s time to add 1 (15 oz can) black beans that have been drained and rinsed. Stir to combine everything and cook for an additional 2 to 3 minutes. The beans should be warmed through, creating a lovely contrast in texture with the sweet potatoes.
Remove the skillet from the heat. Zest 1 medium lime into the skillet. The fresh zest will add a bright note to the filling. Then, cut the lime in half and squeeze the juice into the mixture. Mix everything well to ensure the flavors meld together.
Now, let’s warm the tortillas. You can do this in a dry skillet or in the microwave for about 30 seconds. You want them soft and pliable, making it easier to roll them up without tearing.
Place about ½ cup of the sweet potato mixture in the center of each warmed tortilla. If you like, add toppings like avocado or cheese at this point. The toppings can elevate your burrito experience.
Wrap up each burrito by folding the bottom up, then the sides in, and rolling tightly to seal. It might take a little practice, but you’ll get the hang of it quickly!
Serve immediately, and enjoy the fruits of your labor! If you’re not eating them right away, cool the burritos completely before storing them in an airtight container.
