The Pioneer Woman Tasty Kitchen
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Sweet Potato and Black Bean Burritos

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Sweet potatoes, black beans and Mexican spices are the perfect filling for any tortilla and make a hearty entree. Make this gluten-free by using corn tortillas.

Ingredients

  • 1 whole Sweet Potato, Roasted
  • 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
  • 1 Tablespoon Chili Powder
  • ½ Tablespoons Cumin
  • 2 teaspoons Garlic Powder
  • 1 teaspoon Salt
  • ½ teaspoons Pepper
  • ½ cups Feta Cheese (optional)
  • 1 whole Lime, Zest And Juice
  • 4 whole Burrito Size Tortillas (or Double The Amount If Using Smaller Corn/wheat Tortillas)

Preparation

Thoroughly mash the roasted sweet potato. Add the black beans, spices, cheese, lime zest and lime juice and combine well. Heat it in a saucepan on the stove-top over medium heat for 10 minutes, or in a microwave safe bowl for 3-5 minutes in the microwave.

Follow instructions on the package of tortillas to heat them. I personally like to heat one at a time on a dry skillet over high heat, but the microwave works as well.

Divide mixture between the tortillas. Roll them up and serve with salsa or chili sauce if desired.

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Profile photo of shirlsaw

shirlsaw on 8.25.2014

This was good and when I want to go meatless a good option. I only did 2 teaspoons of chili powder and that was plenty, as well as only 1/2 teaspoon salt. My sweet potato was a little small so I supplemented with some canned pumpkin and really think you could just do with all canned pumpkin. To me the feta gets lost in all the other flavors. I would rather do a sharp cheddar at the end. I also used low sodium beans. I almost think you could do without the salt all together because of all the strong flavor from the chili powder, lime and cumin.

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