Sweet Potato Burritos

Change up this sweet potato burrito recipe by adding or taking away whatever vegetables or beans your family likes.

1 Tbsp olive oil
1 large onion, diced
2 garlic cloves, minced
2 Tbsp curry powder
2 tsp cumin
1 tsp chili powder
2-3 fresh rosemary sprigs, chopped
1 large sweet potato, peeled and diced very small
1 potato, peeled and diced very small
2 Tbsp water
salt and pepper to taste
1 can black beans, drained, rinsed, optional
1 cup shredded Mozzarella cheese
8 small or medium whole-wheat tortillas, wrapped in foil and kept warm in low heat oven
sour cream, salsa, avocado, lettuce, or whatever you like

In a large skillet over medium heat, add the olive oil and onion, cooking until onion is softened. Add the garlic, curry, and cumin, stir and cook for 1 minute or until garlic is fragrant. Add the chili powder and the sweet potatoes, mix well, then cook for about 2 minutes, stirring to combine the flavors.
Add water, cover, turn heat down to low, and cook until sweet potatoes are fork tender, about 5 minutes.

Uncover the skillet, slide the sweet potato mixture to one side, and add the black beans to the other side of the skillet.  Cover again and cook just until the beans are hot.
Assemble burritos:  lay out the warmed tortillas on a work surface.  Spoon sweet potato mixture into the center of each tortilla, then evenly distribute the hot black beans on top, then distribute the cheese on top of each.  Add any other toppings you like, then roll up and serve immediately.

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