Sunday, January 29, 2012

Black Bean + Roasted Sweet Potato Burritos

 (purple & orange sweet potatoes)
**This recipe was posted on Crunchy Catholic Momma, for her "Meatless Friday Meal Recipe Link Up"**

I love to cook, so from time to time I thought I'd share a simple recipe, sound good? As I was sitting around thinking to myself what in the world should I cook for dinner, I remembered that I had picked up some gorgeous deep purple sweet potatoes from the Asian market! I have never had the purple ones before and loved the color and I knew I had to make something with them. I had heard of people pairing black beans with sweet potatoes, it sounded like a yummy combination, so I thought burritos! 
So I put my thinking cap on and thought what spiced would be good? I wanted them to have a Mexican flair, so I the obvious ingredients came to mind, cumin, chili powder, etc... But them I remembered I had bought a curry powder mix from the Asian market that contained all kinds of delicious ingredients such as cumin, coriander, chili, cinnamon, fennel, and a few more and thought that would work just fine! So came together my lovely mixture of veggies and spices and a beautiful burrito was born! I hope you all enjoy these as much as my family did! 

Black Bean + Roasted Sweet Potato Burritos
(as with all of my recipes, hardly any measuring actually takes place, so just use your best judgement and make it your own! Also, feel free to replace any ingredients, just think of my recipes as guidelines!)

* 2 Sweet potatoes, diced into small cubes (any variety will work)
* Half of an onion, diced
* 1-2 Tbs Curry spice (any kind you like) or Mexican spice mix
* 2 Tbs Coconut oil (melted) or Olive oil
* 3-4 Cups cooked black beans
* Prepared Salsa, Grated Cheese, Sour Cream, Lettuce, Etc...

Take your sweet potatoes and peel and dice them into small cubes. Dice up your onions. Put the sweet potatoes and onions in a roasting pan. Coat in oil and sprinkle in spices. Toss to coat. 
Place roasting pan in a preheated oven at 400 degrees F.
Roast for approx. 15-25 minutes, or until tender and slightly crisp
Take the sweet potatoes out of the oven and add them to a pan along with the black beans and saute on medium heat in some butter for a few minutes.
Turn the pan off.
Now it's time to assemble! 

Grab a tortilla and scoop some of the black bean + roasted sweet potato mixture in and add toppings! Easy as that! Simple, frugal, nourishing, and most importantly yummy!!!!! 


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