Black Bean and Sweet Potato Burritos
Published May 11, 2011
4 medium sweet potatoes (about 3 pounds), peeled and cut into 1/2-inch cubes
Olive oil for drizzling
2, 15-ounce cans black beans, rinsed, drained, and placed onto paper towels to dry
OR
6 cups cooked dry black beans,drained
5 medium tomatoes (preferably Roma tomatoes) seeded and chopped
1 large red onion, peeled and finely chopped
3 tsp. ground cumin
2 tsp. salt
3/4 teaspoon ground red pepper
2 tablespoons plus 4 tsp. lime juice, divided
1/2 cup plus 4 tablespoons chopped cilantro, divided
16, 8-inch whole wheat tortillas or 8, 10-inch whole wheat tortillas
2 cups shredded Monterey Jack or cheddar cheese, divided (12 ounces)
2 cups light sour cream or Greek style plain yogurt
4 teaspoons grated lime peel
Preheat oven to 500 degrees. Place cubed sweet potatoes in a large bowl and drizzle lightly with olive oil. Mix potatoes with oil and place on a foil-lined baking sheet. Bake until tender, 8-10 minutes. Remove pan from oven and spoon potatoes back into bowl.
Add black beans, tomatoes, onion, cumin, salt, and ground red pepper to sweet potatoes. Stir. Add 2 tablespoons lime juice and 1/2 cup chopped cilantro and stir again. Cover with aluminum foil to keep warm.
Reduce oven temperature to 350 degrees.
Stack groups of 4 tortillas on large pieces of aluminum foil, seal foil, and place tortilla bundles in oven for 10 minutes.
Place tortillas on counter and spread each with 1/2 cup of filling along a strip down the middle. Sprinkle filling with 2 tablespoons cheese. Fold side in and roll burrito into a tight cylinder. Place filled tortillas on a baking pan.
Cover pan with aluminum foil paper and place in oven. Bake for 5-10 minutes.
While burritos are baking, place sour cream in a medium bowl. Add grated lime peel, 4 teaspoons lime juice, and remaining 4 tablespoons chopped cilantro.
Remove burritos from oven and slice each one in half, diagonally. Serve with sour cream mixture.
Makes 8 servings.
