Sweet Potato & Black Bean Burritos - Easier Version!

This has become one of my most requested recipes - it's been a favorite for years.  I made these for my daughter's friends during her freshman year of high school.  She was involved in the stage crew for her school's plays and musicals.  These burritos went over BIG during tech week!  The next three years I kept getting requests to make them, so I did.  These are easy to make, transport well, and are a healthy & substantial option for hungry teenagers.  My other recipe for Sweet Potato & Black Bean Burritos is a little more involved.  I found that there is no need to saute' the black beans....just throw the ingredients on to each tortilla and you have a perfectly balanced burrito (in flavor and size). The fresh cilantro adds a ton of flavor so don't skip!

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.