Sweet Potato and Black Bean Burritos

Name: Sweet Potato and Black Bean Burritos
Yield: Makes 2 Servings
Ingredients: 1 small sweet potato, chopped; 1 tablespoon olive oil; ¼ teaspoon ground coriander; ¼ teaspoon ground cumin; Kosher salt, freshly ground pepper; ¼ avocado; ¼ cup full-fat Greek yogurt; 1 tablespoon fresh lime juice; 1 cup cooked black beans, rinsed, drained; ½ cup grated white cheddar cheese; 2 10" whole wheat tortillas

By Dawn PerryPhotography by Alex Lau

June 16, 2015

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Alex Lau

Some kids like it hot. If so, add a small handful of pickled jalapeños or a few dashes of their favorite hot sauce to the mix.

Recipe information

Yield
Makes 2 Servings

Ingredients

1 small sweet potato, chopped

1 tablespoon olive oil

¼ teaspoon ground coriander

¼ teaspoon ground cumin

Kosher salt, freshly ground pepper

¼ avocado

¼ cup full-fat Greek yogurt

1 tablespoon fresh lime juice

1 cup cooked black beans, rinsed, drained

½ cup grated white cheddar cheese

2 10" whole wheat tortillas

Preparation

Step 1
Preheat oven to 425°. Toss sweet potato, oil, coriander, and cumin on a rimmed baking sheet. Season with salt and pepper. Roast potatoes, tossing halfway through, until golden brown and tender, 20–25 minutes.
Step 2
Meanwhile, scoop flesh from avocado into a small bowl and mash with a fork until mostly smooth. Stir in yogurt and lime juice until well combined; season with salt.
Step 3
Spread ½ cup sweet potato, ¼ cup beans, and ¼ cup cheese down center of each tortilla. Top with avocado mixture. Fold sides of tortilla over filling, then roll up to enclose.
Step 4
Do Ahead: Sweet potato can be roasted 2 days ahead. Let cool, cover, and chill.

TagsBurrito Wrap Sweet Potato Potato Root Vegetable Vegetable Black Bean Bean and Legume Easy Nut Free Roast Lunch Dinner Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes