Burritos are a great meal. You can make them for dinner, they're pretty simple to make and can be packed with healthy ingredients (like the protein and fiber rich black beans and the vitamin rich sweet potatoes. While these are an unusual flavor combo for a burrito (some tasters loved them and some thought sweet potato is too sweet for a burrito, so know your audience) sweet potato lovers typically liked them. They also make easy bag lunches!
Make the burritos ahead of time, wrap them in aluminum foil, and store them in the fridge or freezer (depending on how long you want to keep them - they'll last weeks in the freezer, but just a few days in the fridge). When you're ready to eat them, just pop the aluminum foil-wrapped burrito in the oven to re-warm or remove the aluminum to microwave! Read on for the simple recipe.
* 1 small onion, chopped
* 1-2 cloves garlic, minced
* 1.5 Tbsp. chili powder
* 1 tsp. ground cumin
* 1 pinch cayenne pepper, to taste
* 1.5 c. canned black beans, drained and roughly mashed
* 0.25 c. water
* 1.5 Tbsp. soy sauce
* 2 tsp. yellow mustard
* 1 c. mashed cooked sweet potatoes (add salt and pepper to taste)
* 3 (10 inch) flour tortillas
* 3 oz. grated sharp cheddar cheese, to taste
1) Preheat oven to 350F (175C).
2) Heat oil in a medium saucepan and saute the onions, stirring regularly, until they start to become clear.
3) Add the garlic, chili powder, ground cumin, and cayenne pepper. Saute until soft, stirring regularly.
4) Pour in the mashed black beans and water. Heat until warm (~2-3 minutes).
5) Remove from heat and stir in the soy sauce and mustard.
6) Divide the bean mixture and the mashed sweet potatoes evenly between the three flour tortillas. Top with cheese.
7) Wrap the tortillas, burrito-style, around the fillings.
8) Bake in a preheated oven until warmed through, ~12 minutes.
If desired, serve with sour cream and chopped green onions!
What is your favorite leftovers meal?
Do you plan your dinners to have leftovers to bring to work for lunch?