This recipe was shared by my friend and neighbor Heather via a recipe swap back in the Covid lockdown days. We were all so isolated, and this was a way to connect, oddly enough. Fast forward a couple years later, and it has become a staple for a vegetarian option that everyone loves. Packed with flavor, and hearty enough for the meat lovers, this dinner is one-stop shopping for healthy eating and satisfied bellies. Because I’m not a great recipe follower, I added some notes to the ingredients for those who fling ingredients in the kitchen like me!
Sweet Potato Burritos
1 ½ cup finely chopped onion (or just use 1 onion)
2 garlic cloves minced (or 1 spoonful of chopped garlic from the jar)
3 Tbsp olive oil (or just drizzle some in the pan)
4 cups grated sweet potato (just shred up 3 medium sized sweet potatoes)
½ tsp oregano (shake a few shakes)
1 tsp chili powder (you might actually want to measure this so you don’t light your palate on fire)
2 tsp ground cumin (never enough cumin, so shake, shake, shake a few more times)
Salt and pepper to taste (you know your salt and pepper shakers, go easy if they come out fast!)
1 cup grated cheddar cheese (we might be cheese lovers and go a bit over this in our house)
8 tortillas (whole wheat here, but those gooey white flour tortillas really are tasty)
1 can black beans, drained.
3 cups chopped greens (Swiss chard, spinach, use those beet greens, they’re good for you!)
Optional toppings: Salsa, cilantro, sour cream
Drizzle the olive oil in a heated pan, saute onions and garlic until onions are translucent.
Add grated sweet potato, oregano, chili powder, and cumin, cover and cook for about 10 minutes, stirring frequently. I often add a bit more olive oil if I see the sweet potato sticking to the pan.
Add greens, salt and pepper, cover cook greens down about 5 minutes, stirring occasionally.
Add black beans.
Lay your first tortilla in a lightly greased 9×12 pan. Spread filling and 2 spoonful’s of shredded cheese into tortilla and roll up. I tend to roll them more like an enchilada rather than a burrito. Your call, this is your dinner. Repeat until pan is full of rolled up tortillas. Pack them in kind of tightly, so they don’t fall apart while baking. Top with remaining cheese. Make at 375 for 20 minutes. Topping options: Salsa, chopped cilantro, sour cream, more cheese!