Burritos are one of my go-to comfort foods. They’re fast, filling, and so full of flavor I don’t miss the oil, cheese or sour cream.
This delicious, whole-food, plant-based burrito starts with water sautéed onion and jalapeno pepper. Then I add in diced, cooked sweet potatoes and a couple of handfuls of mixed baby greens.
A dusting of chipotle chili powder, cumin and smoked paprika gives the filling a wonderful smoky heat.
Black beans add more protein and fiber, and the chopped tomato and drizzle of lime juice adds freshness.
This recipe makes enough filling for 4 large tortillas.
If I have the time, I like to give the tortillas a light toasting in a dry skillet. There’s something about that warm, toasted tortilla that takes the burrito up a notch.
Feel free to experiment with this recipe. Don’t have sweet potatoes? Use a russet potato. Don’t want it too spicy? Skip the jalapeno and reduce the amount of chipotle chili powder or use a milder standard chili powder.
I like to serve this spicy burrito with a side of cool, refreshing guacamole.
Black Bean and Sweet Potato Chipotle Burritos
2 cups cubed cooked sweet potato
½ cup diced red or yellow onion
1 jalapeno pepper, seeded and diced
½ tsp. chipotle chili powder
1 tsp. ground cumin
½ tsp. smoked paprika
1 small tomato, chopped
2 handfuls baby spinach or mixed greens
1 can black beans, rinsed and drained (15 oz)
1 Tbsp. lime juice
salt & pepper to taste
Cook the cubed sweet potatoes in the microwave with a tablespoon of water for 5-7 minutes, or until fork tender.
While the sweet potatoes are cooking, water sauté the onion and jalapeno pepper in a large skillet.
Add the cooked potatoes to the skillet and sprinkle on the spices. Use a potato masher to mash up the potato, but leave some texture.
Add the baby greens, black beans, tomato and lime juice. Mix and heat through until the greens have cooked down. Taste and add some salt and pepper if needed.
If you are short on time, you can simply scoop the filling into large flour tortillas, wrap and serve.
If you have a few minutes more, transfer the contents of the skillet to a bowl and wipe out the skillet. Fill the tortillas and place back in the dry skillet to brown for a few minutes per side.
Serve with guacamole and fresh salsa.