The Pioneer Woman Tasty Kitchen
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Spinach, Sweet Potato & Black Bean Burritos

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Level: Easy

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Description

Delicious and super-easy veggie burritos!

Ingredients

  • 2 Tablespoons Olive Oil
  • 2 whole Medium Sweet Potato, Peeled And Cubed
  • 1 whole Jalapeno Or Poblano Pepper, Chopped (optional)
  • ½ whole Medium Red Onion, Chopped
  • 15-½ 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

Preparation

Heat half of the oil in a large skillet over medium heat. Add the sweet potato, jalapeno/poblano, onion and a dash of salt. Cover the skillet and cook until sweet potato is tender, about 10 -12 minutes. Stir the mixture a few times while cooking.

Add the beans and chipotles. Mix until incorporated and warmed through, about 2 minutes. Add the spinach and toss until spinach just starts to wilt. Add a couple dashes of salt and pepper. Remove from heat.

Form the burritos. Lay the tortillas flat and add a handful of cheese and a scoop of the potato mixture to each tortilla. Roll them up to form burritos. For good burrito rolling technique, I tuck the corner edges in tightly with each roll.

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. Then flip to brown the other side which should take 1-2 minutes.

Top with salsa, sour cream/yogurt, cilantro and/or avocado.

These are best eaten immediately, but do very well frozen. I usually freeze them before toasting each side then defrost them and toast them before eating.

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