Black Bean and Sweet Potato Burrito

October 22, 2012

DSC_0087

This weekend has been a non-stop blur of activity. After being away in Montreal (photos coming soon!) for five luxurious days last week, I’m now playing catch up with my real life. Back to cooking, recipe developing, photography, writing, working out, and did I mention my day job? I’m also trying to eat a bit lighter than we did on the trip, during which we ingested copious amounts of rich, boozy goodness.

When I pitched this recipe idea to my husband, he doubted it would be filling enough to keep him going until dinner time. Because I am never wrong, he was pleasantly surprised. It was also much tastier than he’d imagined. I win.

 Ingredients: (makes 2 to 4 burritos)
whole wheat flour tortillas
1 large sweet potato
1 Tablespoon butter
2 Tablespoons milk
1 teaspoon cinnamon
1/2 cup chopped onion
15 oz can black beans, drained and rinsed
15 oz can garbanzo beans, drained and rinsed
1 teaspoon garam masala
1 teaspoon cumin
1 Tablespoon extra virgin olive oil
cilantro, chopped
sour cream
1/4 cup pumpkin seeds

Directions: First, start by making the mashed sweet potato filling. Microwave the potato on high, rotating every 3 minutes until cooked through. Scoop the insides in to a mixing bowl and add the butter, milk and cinnamon. Mix until well combined and fluffy.

 

DSC_0045

In a saucepan, heat the olive oil and onion until onions turn translucent. Add in the garbanzo and black beans, garam masala and cumin. Also add a pinch of salt, if desired. Cook until heated through.

 

DSC_0055

Now, assemble the burrito.  Smear the tortilla with a scoop of mashed potato filling. Top with the bean and onion mixture, a dollop of sour cream, a few pumpkin seeds and cilantro.

 

DSC_0059

Roll it up and cut in half.

 

DSC_0065

Lunch is served!

Print Friendly

Other posts you may enjoy:

  1. Black Bean and Red Pepper Breakfast Burrito
  2. Vegan Black Bean Sweet Potato Balls
  3. Curried Black Bean, Coconut, and Sweet Potato Soup
  4. Spicy Black Bean and Sweet Potato Soup
  5. Spicy Black Bean and Sour Cream Enchiladas

{ 5 comments }

pvl October 22, 2012 at 1:49 pm

oh yea – the thing I wanted to ask about was garam masala, which seems a very surprising herb in combo with cilantro and cinnamon. Looking forward to trying it.

Jen @ Keepitsimplefoods October 23, 2012 at 8:06 am

You can skip the garam masala, if you like. I find it works wonderfully with sweet potatoes and cinnamon. Enjoy!

natalie@thesweetslife October 22, 2012 at 1:45 pm

the seasoning in this sounds great–I’ve combined sweet potatoes and black beans in quesadillas and enchiladas and always love them!

Jen @ Keepitsimplefoods October 23, 2012 at 8:06 am

Me too!

pvl October 22, 2012 at 1:43 pm

sounds delicious – putting this one on next weeks plan!
;-)

Previous post:

Next post: