Black Bean Sweet Potato Burritos

Album: New Standards Vol. 1 | Terri Lyne Carrington

These black bean sweet potato burritos make for a nutrient-dense, flavorful, low-cleanup dinner that is sure to satisfy the family. The burrito filling also keeps well for leftovers in the fridge or freezer. These burritos can fill up a crowd on a cold winter day–and Terri Lyne Carrington’s New Standards Vol 1 is a filling, superb album to pair with this dish.

Album Pairing

New Standards offers several guest vocalists performing with legendary modern drummer, educator, and composer Terri Lyne Carrington. She is a force, and this album will indeed be a standard for years to come. Both the album, backed by Carrington’s masterful drumming, and the burritos, offer reliable ways to fill up.

Album Pairing: New Standards Vol. 1 | Terri Lyne Carrington

🎵 Listen to the album while you cook or eat 🎵

Make Black Bean Sweet Potato Burritos

Black Bean Sweet Potato Burritos

Nutrient-dense and flavorful burritos that make for a low-cleanup dinner and keep well for leftovers are sure to satiate the family. The burrito filling freezes well. New Standards offers several guest vocalists performing with legendary modern drummer, educator, and composer Terri Lynne Carrington. She is a force, and this album will indeed be a standard for years to come.

Ready in 1 hour hour

Active time 45 minutes minutes

Servings 8

Ingredients  

• 2.5 lbs sweet potatoes about 6 C cubed
• 2 Tbsp canola oil
• 2 medium onions
• 3 cloves garlic
• 1 serrano or jalapeno pepper
• ½ tsp salt
• 1 Tbsp cumin
• 1 Tbsp coriander
• 2 15 oz cans black beans
• 1 Tbsp lemon juice
• ½ C cilantro
• Burrito-sized flour tortillas

Instructions

1. Wash, peel, and cube the sweet potatoes. Bring to a boil in water to cover. Reduce heat and simmer until tender, about 15 minutes. Drain and mash.
2. Meanwhile, chop 2 onions, 3 cloves of garlic, and serrano or jalapeno pepper. Heat 2 Tbsp canola oil in a saucepan. Once warm, add the onions, garlic, and pepper to the pan along with ½ tsp salt. Cook for 10 minutes or until onions are soft. Add in the 1 Tbsp cumin and 1 Tbsp coriander and cook for 2 minutes.
3. Preheat oven or toaster oven to 375° F.
4. Chop cilantro and juice lemon. Drain and rinse black beans.
5. Combine the onion-spice mixture, mashed sweet potatoes, black beans, cilantro, and lemon juice.
6. Scoop filling into tortilla (approx. ⅔ C filling per burrito, depending on tortilla size) and wrap. Place burritos on a foil-lined pan, seam-side down, and place in the oven for 15 minutes. If burritos are browning too quickly, cover with foil.

Notes

Serve with guacamole (mash together: 2 avocados, 1 roasted clove garlic, ¼ tsp salt, and 3 Tbsp lime juice) and sour cream.
Album: New Standards Vol. 1 | Terri Lyne Carrington

Keywords black bean burritos, easy mexican dinner, freezer burritos, healthy burrito, sweet potato burritos, vegan burritos, vegetarian mexican recipe

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