Spinach, Sweet Potato & Black Bean Burritos Recipe

Name: Spinach, Sweet Potato & Black Bean Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 2 whole Medium Sweet Potato, Peeled And Cubed; 1 whole Jalapeno Or Poblano Pepper, Chopped (optional); 1/2 whole Medium Red Onion, Chopped; 15- 1/2 ounces, weight Canned Black Beans, Drained And Rinsed; 1 Tablespoon Chopped Chipotle Peppers In Adobo From A Can (more If You Like It Spicy); 1 bunch Baby Spinach, Rinsed And Coarsely Chopped; 6 ounces, weight Monterey Jack Cheese, Coarsely Grated (use Your Favorite Cheese Here Or Omit If Vegan); 2 dashes Kosher Salt And Pepper To Taste; 6 Tablespoons Salsa, To Top; 6 Tablespoons Sour Cream Or Plain Greek Yogurt, To Top; 6 teaspoons Cilantro, Chopped, To Top; 6 slices Avocado, To Top

Servings: persons

2 Tablespoons Olive Oil
2 whole Medium Sweet Potato, Peeled And Cubed
1 whole Jalapeno Or Poblano Pepper, Chopped (optional)
1/2 whole Medium Red Onion, Chopped
15- 1/2 ounces, weight Canned Black Beans, Drained And Rinsed
1 Tablespoon Chopped Chipotle Peppers In Adobo From A Can (more If You Like It Spicy)
1 bunch Baby Spinach, Rinsed And Coarsely Chopped
6 ounces, weight Monterey Jack Cheese, Coarsely Grated (use Your Favorite Cheese Here Or Omit If Vegan)
2 dashes Kosher Salt And Pepper To Taste
6 Tablespoons Salsa, To Top
6 Tablespoons Sour Cream Or Plain Greek Yogurt, To Top
6 teaspoons Cilantro, Chopped, To Top
6 slices Avocado, To Top

1
Heat half of the oil in a large skillet over medium heat.
2
Add the sweet potato, jalapeno/poblano, onion and a dash of salt.
3
Cover the skillet and cook until sweet potato is tender, about 10 -12 minutes.
4
Stir the mixture a few times while cooking.
5
Add the beans and chipotles.
6
Mix until incorporated and warmed through, about 2 minutes.
7
Add the spinach and toss until spinach just starts to wilt.
8
Add a couple dashes of salt and pepper.
9
Remove from heat.
10
Form the burritos.
11
Lay the tortillas flat and add a handful of cheese and a scoop of the potato mixture to each tortilla.
12
Roll them up to form burritos.
13
For good burrito rolling technique, I tuck the corner edges in tightly with each roll.
14
Over medium heat in a skillet or flat stove top griddle sprayed with cooking spray, toast the burritos with the seam-side down until golden brown, 2 to 3 minutes.
15
Then flip to brown the other side which should take 1-2 minutes.
16
Top with salsa, sour cream/yogurt, cilantro and/or avocado.
17
These are best eaten immediately, but do very well frozen.
18
I usually freeze them before toasting each side then defrost them and toast them before eating.

834

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 2 whole Medium Sweet Potato, Peeled And Cubed, 1 whole Jalapeno Or Poblano Pepper, Chopped (optional), 1/2 whole Medium Red Onion, Chopped, and more.

Yes, Spinach, Sweet Potato & Black Bean Burritos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach, Sweet Potato & Black Bean Burritos

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