Let me preface this whole recipe by saying I’m not the hugest fan of sandwiches. As in, my husband gets really excited when a loaf of bread shows up on the kitchen counter.
They’re just not my jam.
I love to eat hot food for my main dish for both lunch and dinner. Call me crazy. It’s what I like.
Back in the day (when I had my life together) I tried to follow somewhat of a meal schedule that had at least one vegetarian meal per week.
Also one taco meal per week. But that’s just me.
Back in this same day I was able to buy groceries for Cale and myself (3 meals a day/ 7 days a week) for less than $50. This was only 2 years ago so you can tell how much I’m failing on all life accounts.
I was always looking for meals that were cheap but didn’t taste cheap and were great re-heated and even better if you could freeze them.
Enter sweet potato burritos. There’s absolutely no meat in them and you can even make them vegan by omitting the cheese and checking ingredients on the tortillas you buy. I generally have all of these ingredients on hand for one reason or the other which makes this a staple meal for us!
Side note: There’s nothing pretty about photographing a wrapped burrito. So, ignore the pictures… love the food!
Better than all of the above, is that you can’t even really tell you’re missing the meat. Not kidding- the husband loves them, I love them, and the vegetarian-ish sister gave them a stamp of approval too!
They are great in lunches for the week and are easily frozen and re-heated in a snap.
Sweet Potato Black Bean Burritos
Makes 8-10 burritos
2 sweet potatoes, peeled and diced
1/2 green pepper, diced
1/2 red pepper, diced
1/2 red onion, diced
1 jalepeno, diced (can be omitted)
2 garlic cloves, minced
1 can black beans
1 can salsa style tomatoes (can substitute 1 cup of salsa)
1 tbsp olive or vegetable oil
1 tbsp chili powder
1/2 tbsp cumin
1/8 tsp cayenne pepper (can be omitted)
Juice of 1 lime
salt to taste
1-2 cups shredded Colby Jack cheese
1 package of favorite tortillas (8-10 inch)
Preheat oven to 350° F.
Boil a pot of water. Once water comes to a boil, add potatoes and return water to a boil. Cover and boil for 10-20 minutes or until soft (use fork to test for tenderness). Drain and smash slightly.
While the potatoes are boiling, add oil to pan and turn to medium/high. Once the oil and pan are hot add garlic and onion. Cook for about 5 minutes or until starting to soften. Add green, red, and jalepeno pepper and cook for an additional 5 minutes. Add spices, black beans, and salsa style tomatoes. Stir to combine. Adjust heat down so mixture doesn’t burn.
Add potatoes to mixture and stir to mix, squeezing fresh lime juice over entire mixture.
Spoon mixture into burrito and top with cheese. Wrap each burrito in aluminum foil and place in baking pan. Cook in oven to meld all flavors for 10-15 minutes. Enjoy!
I like my food spicy and my husband likes mild. I would say with the addition of cayenne and jalepeno these are a medium on the hotness scale. If you don’t like spice, add less or omit both of these ingredients.
If you’d prefer not to bake your burritos, it’s not necessary. I think it helps the cheese get all melty into all the ingredients so I rarely skip this step.
Finally, my new favorite burritos are found in the refrigerator aisle and have to be cooked in a skillet before using. If you have the time, try them! I find them to be fresh and delicious!