Originally published March 5, 2016
Today I bring you yet another very popular dish from the restaurant. I only ate at my place of employment once before they started paying me to go there, and this was the dish that I first noticed on the menu. No, I didn’t order it (only because we have the best Reubens) but I did think that it was a very interesting dish, and it certainly is unique! Since that time nearly two years ago, I’ve made countless Sweet Potato Burritos, and have even ordered a few myself when I’ve gone on lunch. I have to say, not only are they interesting, they’re a delicious southwestern treat! Chock full of protein from the black beans, you’ll also get a full dose of fibre from the sweet potatoes. And, if you need a meal for Meatless Monday, I can’t think of a tastier way one to have!
Ingredients:
- 4 sweet potatoes, peeled and chopped
- 5 12-inch flour tortillas
- 1 onion, diced
- 2 cups frozen corn (uncooked)
- 1 19-ounce can black beans, drained and rinsed
- 1 1/2 cups Cheddar cheese, shredded
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon mustard
- 1 teaspoon cayenne pepper
- Salsa (optional)
- Sour cream (optional)
- Salt
- Pepper
Directions:
1.) Preheat the oven to 400 degrees Fahrenheit.
2.) Place the chopped sweet potatoes in a large pot filled with heavily salted water. Turn heat to high, bring water to a boil, then lower heat and simmer until potatoes are tender enough to mash.
3.) While sweet potatoes are cooking, combine the onion, corn, black beans, chili powder, cumin, mustard, cayenne, and a bit of salt and pepper.
4.) When sweet potatoes are finished cooking, drain and mash them, but don’t add anything like butter or milk to them. While sweet potatoes are still hot, add them to the black bean mixture and mix well. Taste, and adjust seasoning if needed.
5.) Lay out tortillas on a work surface. Place about a cup of the sweet potato mixture in the centre of each tortilla and top with about 1/4 cup of cheese.
6.) Roll up the tortillas over the sweet potato mixture. Do this by folding one of the long ends over the mixture and tucking it in underneath, so the tortilla is tightly rolled. Then roll up the other two ends over the sweet potato mixture. Roll the rest of the tortilla until it’s tightly rolled.
7.) Brush each of the tortillas with olive oil and place in preheated oven. Bake for about 20 minutes, or until the tortillas are golden brown on top.
8.) Serve, with salsa and sour cream if desired, and enjoy!