Wednesday, September 7, 2011

Sweet Potato and Black Bean Burritos

Light and very satisfying; the spinach inside and the sour cream, fresh lime dip makes these unique burritos especially delightful.


Sweet Potato Black Bean Burritos

Update: (1-4-12)
1. Here's a recipe that's such a great way to use up older fresh spinach (that need's to get eaten).
2. I'll also note, like many bean recipes, it's even tastier the next day, so I whip up the filling the day before; then fill my tortillas and brown them in a hot cast iron skillet.
3. Sometimes, I'll cut them in three's and serve as appetizers - cold. They're as good cold as they are warm.
4. Another note, do NOT add bottled lime juice into the dipping sauce. Only fresh lime juice makes the sauce wonderful!

5. I've also used roasted unpeeled sweet potatoes, slip off the skins and dice. However when I do, I don't add them to the skillet, instead... skip that part, and cook the chopped onion (to) the spinach as directed. Simply add the roasted, diced sweet potatoes at the end to warm through; if desired.

Sweet Potato and Black Bean Burritos
Recipe shared by Peg Starkoski

Sweet Potato Mixture:
1 Tbsp olive or vegetable oil
1 sweet potato, peeled, cut into pieces
1 onion, half chopped, half thinly sliced
1 (15.5 oz) can black beans, rinsed
Or 2 cups pre-cooked beans, drained 
1 bunch spinach, thick stems discarded, leaves coarsely chopped
1 Tbsp Chipotle Chile Paste (my secret)
1/2 tsp salt

Burritos:
6 oz Monterey Jack cheese, coarsely grated
4 flour tortillas

Fresh Lime Dip:
2 Tbsp low fat sour cream
2 Tbsp lime juice
1 Tbsp olive or vegetable oil
1/4 tsp salt
Cracked black pepper

Optional Toppings:
1/2 head lettuce, sliced into thick strips
Green onions, sliced
Green or yellow bell peppers, chopped
Tomatoes, chopped
Fresh lime wedges

Sweet Potato Mixture: Heat 1-Tbsp oil in a skillet. Add sweet potato, chopped onion and 1/2-tsp salt and cook covered until tender, 12 min. Add beans and chipotles and cook 2 min. Add spinach and cook tossing until it begins to wilt, 2 min.

Burritos: Divide cheese and potato bean mixture among tortillas and roll up to form burritos. Wipe out skillet and heat. Cook burritos seam side down first until golden brown 3 min. per side.

Sauce: In a bowl, whisk together sour cream, lime juice, remaining oil, and
1/4 tsp each salt and pepper.

Optional Toppings: Serve, piled on with lettuce and sliced onions and whatever else you have on hand. SERVE WITH BURRITOS AND LIME WEDGES, IF DESIRED...


1 comment:

  1. Oh my gosh, I think the filling for this recipe is even better the next day.

    The burritos are great either as leftovers (cold) or cooked on a griddle on the stovetop. I can't decide, they are just sooo good.

    I LOVE you PEG and your recipes.

    ReplyDelete

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