Vegetarian Ventures: Sweet Potato and Black Bean Burritos

If you read my first blog post, a love letter to a sweet potato, you know that I am obsessed with the orange, vitamin A-packed cousin of the regular potato. Here’s my favorite sweet potato recipe, an innovative combination of a few healthy, hearty ingredients with a Mexican flair, from Woman’s Day Magazine. Instead of crisping the outside of the burritos on a skillet, I place the burritos on a baking tray, sprinkle some extra cheese on top of each (because you can never have too much cheese), and bake them in the oven for a few minutes until the cheese melts and the tortillas turn golden brown. You can boost the nutritional value of this recipe by using whole-wheat tortillas instead of white, and you can make it vegan by skipping the cheese and sour cream or using dairy-free alternatives.

Sweet Potato and Black Bean Burritos

Serves: 4
Total Time: 30 min
Prep Time: 30 min

Ingredients
• 2 tablespoons olive oil
• 1 large sweet potato, peeled and cut into 1/2-in. pieces
• 1 medium red onion, half chopped and half thinly sliced
• Kosher salt and pepper
• 1 can (15.5 oz.) black beans, rinsed
• 1 tablespoon chopped chipotle peppers in adobo
• 1 small bunch spinach, thick stems discarded, leaves coarsely chopped
• 6 ounces Monterey Jack or cheddar cheese, coarsely grated
• 4 large flour tortillas
• 2 tablespoons low fat sour cream
• 2 tablespoons fresh lime juice, plus wedges for serving
• 1/2 head romaine lettuce, sliced into 1/2-in. thick strips

Directions
1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the sweet potato, chopped onion and 1/2 teaspoon of salt and cook, covered, stirring occasionally, until tender, 10 to 12 minutes.
2. Add the beans and chipotles and cook, stirring occasionally, for 2 minutes. Add the spinach and cook, tossing, until it begins to wilt, 1 to 2 minutes. Divide the cheese and potato-bean mixture among the tortillas (about 1 cup each) and roll up to form burritos. Wipe out the skillet and heat over medium heat. Cook the burritos (seam-side down first) until golden brown, 2 to 3 minutes per side.
3. Meanwhile, in a medium bowl, whisk together the sour cream, lime juice, remaining tablespoon of oil, and 1/4 teaspoon each of salt and pepper. Add the romaine and sliced onions and toss to coat. Serve with the burritos and lime wedges, if desired.

-Sophie Litwin