Description
These Black Bean Sweet Potato Burritos are hearty and flavorful, combining roasted sweet potatoes, black beans, corn, and salsa wrapped in whole-wheat tortillas. Baked until lightly crispy and served with a creamy avocado-lime dip, they make a nutritious and satisfying vegetarian meal perfect for lunch or dinner.
Ingredients
For the Burritos
- 2 sweet potatoes, peeled and chopped
- 1 tbsp olive oil
- Salt, to taste
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can corn, drained
- 3/4 cup salsa
- 10 to 12 small whole-wheat tortillas
- 1 (8-oz) can diced green chiles
For the Avocado Cream Dip
- 1 avocado
- 1/2 cup silken tofu
- 1 lime, juiced
- Salt, to taste
- 1/2 bunch cilantro
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) preparing it for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Arrange the peeled and chopped sweet potatoes in a single layer on a large baking sheet. Drizzle them with olive oil and sprinkle with salt evenly to enhance flavor during roasting.
- Roast Sweet Potatoes: Bake the sweet potatoes in the preheated oven for 30 to 40 minutes or until they become fork-tender, indicating they are cooked through and soft.
- Assemble Burritos: Lay out each whole-wheat tortilla and distribute portions of roasted sweet potatoes, black beans, corn, diced green chiles, and salsa evenly on each one. Fold in the sides and tightly roll the tortilla to form burritos.
- Place on Baking Dish: Arrange the rolled burritos seam-side down on a baking dish to prevent them from unraveling during baking.
- Bake Burritos: Reduce the oven temperature to 350°F (175°C) and bake the burritos for about 20 minutes, until they are lightly crispy and heated through.
- Prepare Avocado Cream Dip: Combine the avocado, silken tofu, lime juice, cilantro, and salt in a blender. Blend on high speed until the mixture is smooth and creamy.
- Serve: Serve the warm, baked burritos with the avocado cream dip on the side, perfect for dipping. Enjoy your nutritious and delicious meal!
Notes
- You can substitute canned black beans and corn with fresh if desired, but adjust cooking times accordingly.
- For extra heat, add chopped jalapeños or hot sauce to the filling or salsa.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven for best texture.
- Silken tofu in the avocado cream dip adds a dairy-free creaminess and protein boost.
- Whole-wheat tortillas provide extra fiber compared to regular tortillas.
