A few years ago, when Max got back from his deployment, and we were finally living together, I made sweet potato black bean burritos for dinner one night. I was so excited, because I loved how they tasted, and I thought he would too. He bit into one, and his face turned a funny shape. Needless to say, it was not a favorite meal for him. Which was a bummer for me, because I love the combination and complement of flavors and the way they fill me up!
Last week, he had duty, which meant he would be gone all day/night, and would miss dinner with us - and usually, I miss him being around, but that day, I was secretly excited, because I knew it was the perfect excuse to make these burritos again! And once again, I LOVED how they turned out! The sweetness of the potatoes, the richness of the beans, the creaminess of the avocado, the zip of the lime! So good!
Sweet Potato Black Bean Burritos
1 Tbsp olive oil
1/4 onion, diced
2-3 garlic cloves, diced
2 medium sweet potatoes, cubed
1/2 c chicken broth/stock
1 can black beans, rinsed
1 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1/2 lime, juiced
10-12 cilantro leaves, chopped
Heat olive oil in skillet, over medium-high heat. Add onions, and saute until translucent. Add garlic, and saute for about 30 seconds, until fragrant. Add sweet potato cubes and chicken broth, cover with lid, and let simmer for 10-15 minutes, or until sweet potatoes are tender. Once they are tender, add black beans and spices, mix together, and let heat through, about 5 minutes. Add the chopped cilantro and the lime juice, and stir. Ready to serve!
We ate ours on whole wheat tortillas that I made that day (they were actually pretty easy to put together, and they were really good!), and garnished with sliced avocado and black olives. The kids sprinkled a little cheese on theirs! This made enough for the kids and I to eat for one dinner meal, and then for me to have again for two lunches that week. Enjoy!
