In the Kitchen

Sweet Potato, Beef & Bean Burritos

Here I go again on the sweet potatoes! I didn’t know I was so obsessed with them until I started compiling recipes for the blog. They’re just so versatile! Anyone else love them as much as me or am I just annoying you with how much I use them? Sorry if I am, but I don’t have plans to stop. I think this obsession is a recent thing. I used to avoid sweet potatoes, not because I didn’t like how they tasted, in fact I very much liked them, but because I hated peeling them. It may be because I don’t have a very good peeler. I will give this win to little TJ. I fed them to him a lot when he first started solid food and so I just got used to peeling them. And it made me realize, they’re really not that hard to peel! Especially if you pick out the nice long, thin ones in the store. Then they’re easy to peel and chop. That’s my sweet potato tip of the day. You’re welcome!dsc_0877Now onto the recipe. Kendra and I once made something like this as a freezer meal during one of our freezer meal extravaganza cooking days. We made smaller portions, of 2 or 3 burritos, in a freezer friendly package (either small foil pans or freezer bags) and froze them for quick lunches. They really came in handy after TJ was born and I wasn’t doing much cooking. They come highly recommended by hubby! Hopefully in the future we will post about a freezer meal cooking day, because I am pretty low on freezer meals currently! Kendra? Note: if you do make this as a freezer meal, you don’t need to bake them before freezing so you can leave out that last step. dsc_0876But anyhow, we both really liked how the burritos turned out so I tried to recreate the recipe (since who thinks to write down what they do the first time?!). Unfortunately I only had one sweet potato on hand so I couldn’t make extra to freeze. I thought I had two, but one was completely squishy and moldy. It was quite gross and severely disappointing. But one sweet potato was plenty to fill up 8 large tortillas, which fill a 9×13-inch pan perfectly. I didn’t remember to take a picture, but I can fit 6 side by side and then 2 along the length of the pan (I hope that makes sense). They easily feed us for a dinner and leftovers for lunch the next day. I hope you try out this tasty recipe and let us know what you think! Ps. They’re best served with salsa (and sour cream if that’s your thing).dsc_0884

Print Recipe
Sweet Potato, Beef & Bean Burritos
Course Main Dish
Cuisine Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Servings
burritos
Ingredients
  • 1 large sweet potato, peeled and cut into 1/2-in cubes
  • 2 tbsp (30 mL) olive oil
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) chili powder
  • 1/2 tsp (2 mL) oregano leaves
  • 1/2 tsp (2 mL) garlic powder
  • Salt and pepper, to taste
  • 3/4 lb (375 g) lean ground beef
  • 2-3 tbsp (30-45 mL) taco seasoning
  • 1/2 cup (125 mL) water
  • 1 can (540 mL) no salt added black beans, drained and rinsed
  • 1 1/2 cups (375 mL) shredded cheese
  • 8 large tortillas
Course Main Dish
Cuisine Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Servings
burritos
Ingredients
  • 1 large sweet potato, peeled and cut into 1/2-in cubes
  • 2 tbsp (30 mL) olive oil
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) chili powder
  • 1/2 tsp (2 mL) oregano leaves
  • 1/2 tsp (2 mL) garlic powder
  • Salt and pepper, to taste
  • 3/4 lb (375 g) lean ground beef
  • 2-3 tbsp (30-45 mL) taco seasoning
  • 1/2 cup (125 mL) water
  • 1 can (540 mL) no salt added black beans, drained and rinsed
  • 1 1/2 cups (375 mL) shredded cheese
  • 8 large tortillas
Instructions
  1. Preheat oven to 425°F (220°C). In a small bowl, combine sweet potato with olive oil, cumin, chili powder, oregano, garlic and salt and pepper. Spread onto parchment lined baking sheet. Roast in preheated oven for 25 minutes, stirring once to avoid burning.
  2. While the sweet potato is roasting, cook the beef in a medium skillet until no longer pink. Drain any excess fat. Add taco seasoning and water and let simmer until sauce is thickened (if sauce is pasty, add extra water). This is also a good time to drain and rinse the beans and shred the cheese.
  3. Once sweet potatoes are cooked (should be fork tender), return to small bowl and mix in the beans.
  4. Decrease oven temperature to 350°F (180°C). Lightly grease a 9x13-inch pan.
  5. Lay out a tortilla. Spoon about 2 tbsp meat down the centre, followed by about 1/4 cup of sweet potato mixture and a sprinkle of cheese. Fold up and place in pan, seam side down. Repeat with remaining tortillas and filling. Sprinkle with remaining cheese and bake for 30 minutes. Serve with salsa and sour cream.

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