These burritos makes a great meatless dinner option. They are full of flavor, sweet and spicy, and packed with nutrients. But the super great thing about these is they can easily be frozen and reheated later, great for lunches or busy nights. I like to make an avocado garnish with with (I just love avocado period, but especially with sweet potatoes!) if you are going to freeze and reheat I would leave the avocado off. They are a much better option than those preservative filled frozen burritos that my year old has decided he loves (he seems to know what I will not like or anything junk and hones into it as his new favorite -_-)
Sweet Potato and Black Bean Burritos
1 large Sweet Potato
1 can Black Beans
2 tsp Chili Powder
1/2 tsp Cumin Powder
2 cloves Garlic, minced
1 Avocado, diced
2 Tbsp Cilantro, chopped
1/2 Lime, Juiced
Flour Tortillas, warmed (makes 6-8 depending on how full you make them)
Preheat oven to 350.
Wash, peel, and finely dice sweet potatoes. Toss gently with salt and bake at 350 for about 30-40, until tender and browned, turn gently about halfway through bake time for even browning.
Meanwhile in small spot heat black beans over medium heat. Add chili powder, cumin powder and garlic to black beans while cooking and season with salt. While heating make the avocado garnish (optional and can be left out if preparing ahead). In small bowl mix together avocado, cilantro, and lime. Season as desired with salt and set aside.
To assemble burritos place a couple spoonfuls of black beans and a couple spoonfuls of sweet potatoes into tortilla, top with avocado mixture if desired and roll. To roll, I like to fold in the ends, fold over one side and roll until snug. Serve immediately.
If freezing for later wrap and plastic or foil and freeze.