Best 3 Moosewood Black Bean Sweet Potato Burritos Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Indulge in a Culinary Journey with Moosewood's Black Bean Sweet Potato Burritos**

Embark on a flavor-packed adventure with Moosewood's Black Bean Sweet Potato Burritos, a delightful fusion of Latin and Southwestern flavors wrapped in soft tortillas. Dive into a hearty combination of black beans, sweet potatoes, quinoa, and a medley of spices, creating a symphony of textures and tastes. Complement your burritos with a creamy avocado sauce, tangy salsa, and crisp shredded cabbage for a complete and satisfying meal. Discover variations such as the Black Bean Sweet Potato Breakfast Burritos, perfect for kickstarting your day with a protein-rich and flavorful option. For a vegan delight, the Black Bean and Sweet Potato Stuffed Bell Peppers offer a unique twist, while the Black Bean and Sweet Potato Taquitos provide a crispy and portable snack or appetizer. Get ready to tantalize your taste buds and explore the diverse flavors of Moosewood's Black Bean Sweet Potato recipes.

Let's cook with our recipes!

SWEET POTATO AND BLACK BEAN BURRITOS



Sweet Potato and Black Bean Burritos image

Provided by Molly Yeh

Time 40m

Yield 10 burritos

Number Of Ingredients 17

1 1/2 pounds sweet potatoes, cut into 1/2-inch cubes
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1/2 Spanish onion, finely diced
1 jalapeno, seeded and finely chopped
1 tablespoon chili powder
1 tablespoon tomato paste
1/2 teaspoon dried Mexican oregano
2 cups packed fresh baby spinach
One 15-ounce can black beans, drained
One 14.5-ounce can diced tomatoes
1 cup crumbled queso fresco
Juice of 1 lime
Ten 10-inch whole-wheat tortillas
1 bunch fresh cilantro, chopped
Hot sauce, as desired

Steps:

  • Preheat the oven to 425 degrees F.
  • Add the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside.
  • Add 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed.
  • Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. For freezer meal prep, wrap tightly in plastic wrap or parchment paper and store in an airtight container or bag. Freeze for up to 3 months.
  • To reheat, place wrapped burrito in the microwave and reheat for 3 minutes, flipping once. Unwrap, garnish with the cilantro and hot sauce, if desired, and serve!

SWEET POTATO AND BLACK BEAN BURRITOS RECIPE BY TASTY



Sweet Potato And Black Bean Burritos Recipe by Tasty image

Here's what you need: medium sweet potatoes, olive oil, smoked paprika, garlic powder, kosher salt, pepper, medium yellow onion, jalapeño, garlic, chili powder, ground cumin, cayenne pepper, black beans, corn, large flour tortillas, lettuce, diced tomato, shredded vegan cheddar cheese, guacamole

Provided by Rachel Gaewski

Categories     Lunch

Yield 3 servings

Number Of Ingredients 19

2 medium sweet potatoes, peeled and cubed
olive oil, to taste
½ teaspoon smoked paprika
½ teaspoon garlic powder
kosher salt, to taste
pepper, to taste
½ medium yellow onion, diced
1 jalapeño, seeded and diced
1 clove garlic, minced
1 teaspoon chili powder
½ teaspoon ground cumin
cayenne pepper, to taste
15 oz black beans, 1 can, drained and rinsed
¾ cup corn
3 large flour tortillas
lettuce, chopped, for serving
diced tomato, for serving
shredded vegan cheddar cheese, for serving
guacamole, for serving

Steps:

  • Preheat the oven to 400°F (200°C).
  • Add the sweet potatoes to a baking sheet with a drizzle of olive oil, the paprika, garlic powder, salt, and pepper. Toss until well coated.
  • Bake for 20 minutes, flipping halfway through, until the sweet potato is tender.
  • Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the jalapeño, garlic, chili powder, cumin, and cayenne pepper and cook for 2-3 minutes, until the spices are fragrant. Add the black beans and corn, season with salt and pepper, and cook until warmed through, 3-4 more minutes.
  • To assemble a burrito, add ⅓ of the bean and corn mixture, ⅓ of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
  • Enjoy!

Nutrition Facts : Calories 547 calories, Carbohydrate 96 grams, Fat 12 grams, Fiber 17 grams, Protein 16 grams, Sugar 16 grams

SWEET POTATO AND BLACK BEAN BURRITOS



SWEET POTATO AND BLACK BEAN BURRITOS image

Categories     Bean     Potato     Bake     Vegetarian     Quick & Easy     Healthy     Vegan     Tortillas

Yield 4 to 6

Number Of Ingredients 14

5 C. peeled, cubed sweet potatoes
1/2 tsp salt
2 tsp vegetable oil
3-1/2 C. diced onions
4 large garlic cloves, minced or pressed
1 T. minced fresh green chile
4 tsp. ground cumin
4 tsp. ground coriander
4-1/2 C. cooked black beans (or 3 15-oz. cans, drained)
2/3 C. lightly packed cilantro leaves
2 T. lemon juice
1 tsp. salt
8 eight-inch flour tortillas (non-fat version)
tomato salsa for topping

Steps:

  • Preheat oven to 350. Place sweet potatoes in pot with water to cover. Cover and bring to boil. Simmer until tender, about 10 minutes. Drain and set aside. With 2 T. oil in a non-stick skillet, saute onions, garlic, and the chile. Add water as necessary to keep from sticking. Cover and cook on medium-low heat, stirring occasionally until onions are tender, about 7 min. Add cumin and coriander and cook 2-3 min., stirring frequently. Remove from heat and set aside. In food processor, combine beans, cilantro, lemon juice, salt, and cooked sweet potatoes. Puree until smooth. (OR You can also mash the ingredients in a large bowl by hand using a potato masher. The result will be a less smooth but nicely textured filling.) Transfer to a large mixing bowl and mix in cooked onions and spices. Spray with nonstick spray a large baking dish. Spoon about 2/3 to 3/4 C. of the filling into center of each tortilla, roll closed, and place seam side down in baking dish. Cover tightly with foil and bake at least 30 min., until piping hot. Serve topped with salsa. less than 10% of calories from fat per serving: 10.6 g. protein; 7.5 g. fiber

Tips:

  • Prep your ingredients ahead of time. This will make the assembly process much quicker and easier.
  • Use ripe sweet potatoes. They'll be sweeter and more flavorful.
  • Don't overcook the sweet potatoes. They should be tender, but still hold their shape.
  • Season the black beans well. This will add a lot of flavor to the burritos.
  • Use a variety of toppings. This will make your burritos more interesting and flavorful.
  • Serve the burritos with your favorite dipping sauce. This will add even more flavor and moisture.

Conclusion:

These Moosewood Black Bean Sweet Potato Burritos are a delicious and satisfying meal that can be enjoyed for breakfast, lunch, or dinner. They're also a great way to use up leftover sweet potatoes and black beans. With their simple ingredients and easy-to-follow instructions, these burritos are a great option for busy weeknights or lazy weekends. So next time you're looking for a tasty and healthy meal, give these burritos a try!

Related Topics