This is a great dish that’s filling and I love sweet potatoes with black beans. The diced green chilies give this a little heat. I also love to add scrambled eggs for breakfast burritos in the morning. It’s also a great vegetarian and vegan friendly option that everyone can enjoy.
Yield: 2 servings
1 large sweet potato
1 can black beans
2 large tortillas
2 tbsp. diced green chilies
1 roma tomato
½ cup fresh spinach
1 tsp. garlic powder
1 tsp. cumin
Wash the sweet potato, and leave the skin on if you like. Cut the potato into a large dice. Drain and rinse the black beans. Wash the spinach and roughly chop. Wash and dice the tomato.
In a medium pot, add in the sweet potato chunks and heat up to boiling. Turn down the heat to medium and cook for 20 minutes. Drain and put the sweet potato on a parchment lined baking sheet. Pre-heat the oven to 350*F. Drizzle the sweet potato with olive oil and bake for 20 minutes until fork tender.
Transfer sweet potato to a medium bowl. Fold in the black beans, diced green chilies, spinach, tomato, garlic powder, and cumin. Fill the mixture into the tortillas and roll into a burrito and enjoy!
Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!