Confession — These burritos are really good, but for me, it’s ALL about the roasted sweet potatoes.
The hardest thing about this recipe is having the will power to not eat all of those lovely golden sweet potato nuggets right off the tray before they ever make it to the burritos.
This recipe was inspired by my friend Gary Rith, awesome potter. His blog has pottery, travels, cats, a very cute beagle, and really good vegan recipes.
A few weeks ago, he posted a recipe for fajitas that were full of veggies and roasted sweet potatoes. I took that recipe and added a few things like black beans and cheese since I’m not a vegan.
The great thing about this recipe is that you can add or subtract any veggies that you like. Just don’t skip the sweet potatoes!
Here’s what you need:
Sweet Potatoes, Zucchini, Onion, Bell Pepper, Black Beans, Tortillas, Olive Oil, Sour Cream, Salsa, Cheese (I’m using Pepper Jack), Cumin, Chili Powder, Salt & Pepper.
Preheat the oven to 400 degrees.
Once you start roasting sweet potatoes, you will be quickly trying to figure out how many different recipes you can add them to. Pasta, Salads, Quinoa, the list goes on. Or just eat them right off the tray.
Peel 2 large sweet potatoes and cut them into cubes. Remember that you will want these small enough to roll into a burrito but not tiny or they will fall apart. Sprinkle them with a little olive oil and season with salt and pepper.
Get right in there and toss them around to coat all the pieces in the oil and seasonings.
Roast the sweet potatoes in a 400 degree oven for 30 minutes. Give the tray a shake about half way through to dislodge them and roast them on the other side.
In the meantime, chop one large onion into strips. I like to cut the onion in half and then just cut across the top of the onion. The sections will come apart while they cook.
Cut a medium zucchini (or 2 small) in half and then cut into bite-sized pieces.
I’m using yellow bell pepper for the color and sweet flavor but you could use red, orange or even green. Cut the pepper into strips about the same size as the onions.
Ooh, the potatoes are done. Ridiculous, how good these are.
Heat 1 -2 Tablespoons of olive oil in a large pan over high heat. Add the onions, peppers, and zucchini and saute over high heat until tender and just a bit browned.
High heat will cook the veggies quickly — think fajitas or stir fry — and give those nice little browned bits of caramelized flavor.
Season the veggies with a little chili powder and cumin — about 1 teaspoon each.
I like my veggies on the crunchy side but cook them to your own liking. One benefit of leaving them a bit crunchy is that this makes a lot of filling…enough for 4 -6 large burritos. That means awesome leftovers. If you leave the veg a little crunchy, they will hold up for re-heating a bit better.
I cooked my veggies for about 10 minutes, stirring often.
Time to build some burritos. I’m using some black beans that I had leftover from making Black Bean Confetti Salad. I’ve gotten into the habit of cooking a bag of dried beans on the weekend, using the majority of them for a soup or salad, and putting the extra cup or so in the freezer. Perfect for adding to burritos on the fly.
You can, of course, also use a can of black beans. If you want them a little saucier, add some salsa to the beans, then put them on the tortilla with several chunks of roasted sweet potato.
Add the veggies and sprinkle with a little grated pepper jack cheese.
You see the problem here already, don’t you? I always have too much filling for my tortilla.
Gary made his with a sauce of sour cream mixed with salsa but there was simply no room for sauce inside my burrito so I rolled them up (they were even too big to tuck in the ends, oink, oink) and put the salsa and sour cream on top.
This has become one of our go-to, quick fix, weeknight meals. Jim was halfway through his second burrito before he realized that they did not contain chicken.
I’m making them again tonight and roasting an extra sweet potato for snacking.
Here’s the recipe – thanks Gary!