Sweet Potato and Black Bean Burritos
A Sara Moulton Cooks at Home recipe inspired this recipe.
2-3 sweet potatoes
2 tablespoons vegetable oil
One 15-ounce can black beans, rinsed and drained
Kosher salt and freshly ground black pepper to taste
Twelve 6-inch flour tortillas (white or whole wheat)
1 cup shredded Monterey Jack cheese
1 large bunch of cilantro, chopped
Preheat oven to 400 degrees. Using a knife, slice tiny bit off the ends of potatoes then place on baking sheet and bake until very tender, about 1 hour. Remove potatoes from the oven. Cut potatoes in half and scoop out the flesh. Discard the skins. Place the flesh in a small bowl with salt, pepper to taste, and use a fork to mash. You should have 1 ½ to 2 cups. (This can be done several days in advance and kept in refrigerator until ready to assemble burritos.)
Lay 10-12 tortillas out onto clean kitchen counter. Place approximately 2 tablespoons of sweet potato onto the center of each tortilla. Then top sweet potato with a tablespoon each of black beans, cheese, cilantro, and a little salt and pepper (no need to be exact). Fold tortilla sides in and then over to create a seam with both ends closed (see pictures below). Place burritos on a baking sheet or pan large enough to hold the burritos in one flat layer. Arrange burritos, seam side down, on a baking sheet. Brush the tops with vegetable oil (canola or olive oil). For a soft burrito, cover with foil and bake until warmed through, about 20 minutes at 400 degrees. Bake uncovered for a crisper burrito. I like them crispy!
|I baked my sweet potatoes earlier in the week and stored in mason jar in refrigerator.|
|The sweet potatoes go on first because they help to hold in the other ingredients as you layer on top.|
|both sides fold in...|
|then roll up to keep ingredients in|
|Don't worry if some of the tortillas tear a little.|