Sweet potatoes & Black Bean Burritos with Salsa Fresca
These burritos make for a quick and filling lunch!
The black beans in this dish add protein and fiber.
If you follow a gluten-free diet, opt for a 100 percent corn tortilla. Double-check the veggie broth to make sure it doesn’t contain gluten.
Servings: 2 servings
Ingredients
- 1 ½ pounds sweet potatoes peeled and cut into bite-size chunks
- ½ cup vegetable broth
- ½ tsp dried thyme
- 1 tsp chili powder
- ½ tsp ground cumin
- 1 cup canned black beans
- ½ jalapeño seeded and chopped
- 3 scallions sliced
- juice of one lime
- sea salt to taste
- freshly ground black pepper to taste
- 4 whole-wheat tortillas 8-inch
- 2 cups grape tomatoes cut
- ½ jalapeño seeded and chopped
- 2 tbsp red onion finely chopped
- ¼ cup fresh cilantro chopped
- 1 clove garlic minced
- 1 tsp red wine vinegar
- sea salt to taste
- black pepper to taste
Instructions
- Combine all ingredients for salsa fresca (ingredients 13-20) and set aside.
- Place sweet potatoes in a medium pot and add water to cover. Bring to a boil and simmer for about 6 to 8 minutes, until sweet potatoes are tender. Drain and set aside.
- Heat broth, thyme, chili powder, and cumin in a skillet over medium heat. Simmer for 3 minutes.
- Add cooked sweet potato, black beans, and jalapeño. Cook for about 5 minutes, stirring carefully. Stir in scallions, lime juice, salt, and black pepper.
- Warm tortillas by placing them one by one in a dry skillet over medium heat, turning once, for a total of about 1 to 2 minutes per side. Divide sweet potato mixture evenly over all tortillas and top with about 1/2 cup salsa. Roll tortillas tightly. Serve.