I decided to take a little break from slogging through Spring Break pictures. I have one or maybe two posts left on that, but I was ready to do a little something else. So here we go! Not too long ago, I had a sweet potato black bean burrito at a restaurant. So this is not an inventive recipe, more like a copy. I loved the burrito, and knew it would be easy to recreate at home, so I gave it a try. It was so delicious. And so easy. And so addictive. I want one for breakfast right now. Is that against breakfast rules?
1 sweet potato, peeled and chopped
1/2 can black beans, rinsed and drained
1 tsp cumin
salt and pepper to taste
1 T olive oil
1 T chopped cilantro
2 large burritos
1/2- 1 cup cheese
1/2 cup chopped onion
hot sauce to taste
lime slices for garnish
First toss the sweet potato in the cumin, cayenne, salt and pepper, and olive oil.
Spread on a pan and bake at 400 for 30 minutes, stirring halfway through. Transfer the potatoes to a bowl and add the beans and cilantro. Toss lightly.
Split the potato bean mixture between the two burritos, and top with cheese and chopped onions. I like the crunch of the raw onion in my burritos, but if that's not your favorite, you could omit them or throw them in with the sweet potatoes to roast. I also liberally season my burritos with Cholula. It's up to you, though. I'm no hot sauce dictator.