What's For Dinner: Black Bean and Roasted Sweet Potato Burritos


Tonight's dinner is based on one of our favorite dinner entrees at Sweet Melissa's, the local vegetarian cafe. Though their version comes covered in cheesy goodness, I opted to make our burritos dry. Serve alongside some homemade guacamole and tortilla chips, and you've got yourself a meal!

Black Bean and Roasted Sweet Potato Burritos
makes 2 servings

For the seasoned rice:
1 cup jasmine rice
2 cups water
1/2 tablespoon taco seasoning

For the roasted sweet potatoes:
1 large sweet potato, washed and peeled
olive oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder

1. Preheat the oven to 425 degrees.
2. Slice the sweet potato into 1" cubes.
3. Place the cubes in a glass baking dish.
4. Drizzle about 2 teaspoons of olive oil over the potato cubes. Toss to coat.
5. Season the cubes with cumin and chili powder; toss again to coat.
6. Bake in the oven for about 40 minutes, tossing every 10 minutes. The sweet potatoes are done when they are lightly browned and fork-tender.
7. Remove from the oven and let cool.

For the sweet potato-black bean filling:
roasted sweet potato cubes
1 can black beans, drained and rinsed
juice from 1/2 a lime
1/4 cup fresh cilantro leaves, rinsed

1. In a medium-sized bowl, combine the cooled roasted sweet potatoes with the black beans, juice of half a lime, and cilantro leaves. Stir gently to combine.
2. Place in the fridge until ready to use (or use immediately).

To make the burritos:
2 flour tortillas
seasoned rice
roasted sweet potato-black bean filling
shredded mozzarella

1. Preheat the oven to 375 degrees.
2. Place the tortillas on a microwave-safe plate, cover with a damp paper towel, and microwave for 45 seconds to warm them (and make them more pliable).
3. Place about 1/2 cup of rice and 1/2 cup roasted sweet potato-black bean filling in the center of the tortilla. Top with the shredded mozzarella.
4. Fold the top and bottom of the tortilla in, then fold/roll in the sides. Spray the folded burrito with cooking spray then wrap in aluminum foil.
5. Place on a baking sheet.
6. Repeat the above steps for the second burrito.
7. Bake in the oven for 15 minutes.
8. Remove the aluminum foil and cut diagonally down the middle. Serve immediately.

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