Sweet Potato and Black Bean Burritos

It’s Fall. Sweet potatos are here. If you’re looking for a recipe other than sweet potato casserole, you’ve come to the right place.

Behold, sweet potato and black bean burritos/tacos.

This is a vegetarian recipe. If you’re a meat-eater, you won’t feel like you’re missing out. It is hearty and flavorful.

Here’s my recipe, which I have tweaked over the years. Don’t be afraid to experiment! Make it however you like.

Serves: 4 people

Ingredients:

1 tsp paprika (smoked paprika if you have it, or any other kind will do)
1 tsp cumin
1/2 tsp coriander
2 lbs sweet potatos, peeled and diced into half-inch pieces
4 tbsp oil

1 yellow onion, diced
1 tbsp minced garlic
1 can of yellow corn, drained
1 can of black beans, drained and rinsed
4 tbsp honey
juice from 2 limes

tortillas
cotija or feta cheese

Don’t sweat on exact measurements. Feel free to squirt the honey bottle until you think it’s right. This is a forgiving recipe.

The tortilla size is up to you. If you like tacos, get that size. If you like burritos, get that size. I like burritos.

Preparation:

1. In a gallon Ziploc® bag, combine the sweet potatos, spices, and olive oil. Seal the bag and toss until evenly coated.
2. Preheat oven to 425 degrees. Line a baking sheet with foil. Pour sweet potato mixture on top. Spread evenly. Bake 20 minutes, until tender.
3. While that’s cooking, in a large pot, heat a little oil over medium-high heat. Add onion. Saute for several minutes. Add garlic during the last minute.
4. Reduce heat to medium. Add corn, black beans, honey, and lime juice. Stir it up. Heat until it’s warm enough to eat.
5. Add roasted sweet potatos to the pot. Stir it up.
6. Serve on tortillas.