Best 5 Quick Sweet Potato Mushroom And Black Bean Burrito Recipes

SWEET POTATO AND BLACK BEAN BURRITO

Steps:

• In a large sauté pan set over medium heat, sauté the onions and garlic in 3 tablespoons of the oil until the onions are translucent. Add the grated sweet potatoes, chili powder, cumin and cayenne and cook, covered - covering is important to prevent sticking - for about 8-10 minutes, stirring every few minutes to ensure it's not sticking or burning. When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. Stir in the cilantro. Squeeze 1/2 a lime over the sweet potatoes, mix, taste, and adjust with more lime and salt to taste until it tastes nicely seasoned.
• Gather all of your ingredients. I like to warm up my beans in a small skillet, and if my sweet potato filling has been refrigerated, I like to warm that up, too. I also like to quickly warm up my tortillas (30 seconds) in a large, dry skillet.
• Place a tortilla on a plate. Top with lettuce. Top with beans, then cheese, sweet potato filling, sour cream, and a big squeeze of lime. Roll into a burrito. Halve and serve. (Obviously: layer the fillings as you wish.) Repeat with remaining tortillas and ingredients.

SWEET POTATO AND BLACK BEAN BURRITOS

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!

BLACK BEAN VEGGIE BURRITOS

Steps:

• In a large microwave-safe bowl, combine the sweet potato, onion and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender. Stir in the beans, corn, green pepper, lemon juice, garlic and seasonings., Spoon a heaping 1/2 cup filling off center on each tortilla. Sprinkle with 1/4 cup cheese. Fold sides and ends over filling and roll up., Place seam side down in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through. Serve with yogurt and salsa.

SWEET POTATO AND BLACK BEAN BURRITOS RECIPE BY TASTY

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!

SWEET POTATO AND BLACK BEAN BURRITO

Steps:

• Preheat the oven to 350*.
• Place the sweet potatoes in a medium saucepan with the salt and water to cover.
• Cover and bring to a boil, then simmer until tender, about 10 minutes.
• Drain and set aside.
• While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chile.
• Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes.
• Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently.
• Remove from the heat and set aside.
• In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth (or mash the ingredients in a large bowl by hand).
• Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.
• Lightly oil a large baking dish.
• Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish.
• Cover tightly with foil and bake for about 30 minutes, until piping hot.
• Serve topped with salsa.