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 lb)
low-sodium vegetable broth (1/2 c (120 mL))
dried thyme (1/2 tsp (2.5 mL))
chili powder (1 tsp (5 mL))
ground cumin (1/2 tsp (2.5 mL))
black beans, drained and rinsed (1 c (240 g))
jalapeño, seeded and chopped (1/2)
scallions, sliced (3)
juice of lime (1)
iodized salt (optional) (1/2 tsp (2.5 mL))
ground black pepper (1/4 tsp (1.2 mL))
whole-wheat tortillas, 8-inch (4)
grape tomatoes, cut (2 c (360 g))
jalapeño, seeded and chopped (1/2)
red onion, finely chopped (2 tbsp (30 mL))
fresh cilantro, chopped (1/4 c (4 g))
garlic, minced (1 clove)
red wine vinegar (1 tsp (5 mL))
iodized salt (to taste)
black pepper (to taste)

Directions

1. Start by making the salsa. Combine all ingredients for salsa fresca and set aside.

   
   
   

2. Then prep the remaining ingredients for the burrito. 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, then remove from heat. 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 (130 mL) salsa. Roll tortillas tightly. Garnish with any extra cilantro or diced red onion if desired. Serve.

   
   
   

Nutrition Facts