Sweet Potato and Black Bean Burritos with Salsa Fresca

About the Recipe

Ingredients

Makes 4 Servings

• sweet potatoes, peeled and cut into bite-size chunks (1 1/2 pounds)
• vegetable broth (1/2 cup)
• dried thyme (1/2 tsp.)
• chili powder (1 tsp.)
• ground cumin (1/2 tsp.)
• canned black beans (1 cup)
• jalapeño, seeded and chopped (1/2)
• scallions, sliced (3)
• juice of lime (1)
• sea salt (to taste)
• freshly ground black pepper (to taste)
• whole-wheat tortillas, 8-inch (4)
• grape tomatoes, cut (2 cups)
• jalapeño, seeded and chopped (1/2)
• red onion, finely chopped (2 tbsp.)
• fresh cilantro, chopped (1/4 cup)
• garlic, minced (1 clove)
• red wine vinegar (1 tsp.)
• sea salt (to taste)
• black pepper (to taste)

Directions

1. Combine all ingredients for salsa fresca (ingredients 13-20) and set aside.

   
   
   

2. Place sweet potatoes in a medium pot and add water to cover. Bring to a boil and simmer for about 6 to 8 minutes, until sweet potatoes are tender. Drain and set aside.

   
   
   

3. Heat broth, thyme, chili powder, and cumin in a skillet over medium heat. Simmer for 3 minutes.

   
   
   

4. Add cooked sweet potato, black beans, and jalapeño. Cook for about 5 minutes, stirring carefully. Stir in scallions, lime juice, salt, and black pepper.

   
   
   

5. Warm tortillas by placing them one by one in a dry skillet over medium heat, turning once, for a total of about 1 to 2 minutes per side. Divide sweet potato mixture evenly over all tortillas and top with about 1/2 cup cup salsa. Roll tortillas tightly. Serve.

   
   
   

Nutrition Facts