Sweet Potato Burritos

I've had sweet potato tacos on my meal plans for probably a near month now but kept putting off making them because I was scared I wouldn't like them. I had a few different recipes I considered making, but I was worried they wouldn't be flavorful enough. 

But I finally decided to make them, and they were pretty good, they weren't super flavorful, and being tacos, they were rather difficult to eat. But the next day I rolled up burritos with the leftovers, which were much easier to eat, and found that they were much more flavorful. I guess the flavors had more time to marinate? But honestly, I ate them for lunch and dinner every day for like 3 days. I was obsessed and am still craving them! These were really quite easy, and I certainly will be including them in my usual meal plan. 

So after some tweaking here is what I would recommend you mix it up either the night or at least the morning before so the flavors have time to marinate, reheat and serve. 

Here's what you will need;

1 teaspoon Chili Powder

1 1/2 teaspoons Cumin
1/2 teaspoon Paprika
1/2 teaspoon Crushed Red Pepper
1/2 teaspoon Cayenne 
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 medium onion, chopped 
2 bell peppers, chopped
3-4 large sweet potatoes, peeled and diced
2 garlic cloves, minced
1 can black beans, rinsed and drained
1 can corn, drained
4 tablespoons olive oil

And extra fillings, all optional;

Pico De Gallo

Diced Avocado
Hot Sauce
Sour Cream*


Preheat oven to 425 degrees.

Peel and dice sweet potatoes. Toss diced potatoes in 2 tablespoons olive oil and all the seasonings, coating evenly, and bake for 20 minutes, or until potatoes are tender. 
While potatoes are baking, heat a large skillet with remaining olive oil over medium-high heat. Add onions, peppers, and garlic, and caramelize, about 5 minutes.  
Once the potatoes are done, add them to the pan with the veggies, as well as adding the corn and black beans, tossing it all together.

To serve, as I said above, lots of recipes I saw served these as tacos, but I found it far easier to eat as a burrito. So I took a large tortilla, spread some sour cream on, sprinkled shredded cheese, add about 3 spoonfuls of potato mixture, as well as pico, avocado, and hot sauce, and wrap tightly. {Optional} I then popped it in my mini George Forman grill to get those beautiful grill marks and heat it up. (PS; BEST PURCHASE EVER, more on that in another post!)

*This meal can easily be made vegan! Just leave out these items! 


Adapted from Cooking Classy

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