Sweet Potato and Black Bean Burritos
You won't even miss the meat when it's substituted with sautéed sweet potatoes. It's filling, fiber-rich and plays well with creamy black beans. Also, crisping the outside of each burrito may seem unnecessary, but it’s definitely well worth the effort.
- 2 tablespoon(s) olive oil
- 1 large sweet potato, peeled and cut into 1/2-in. pieces
- 1 medium red onion, half chopped and half thinly sliced
- Kosher salt and pepper
- 1 can(s) (15.5 oz) black beans, rinsed
- 1 tablespoon(s) chopped chipotle peppers in adobo
- 1 small bunch spinach, thick stems discarded, leaves coarsely chopped
- 6 ounce(s) Monterey Jack cheese, coarsely grated
- 4 large flour tortillas
- 2 tablespoon(s) lowfat sour cream
- 2 tablespoon(s) fresh lime juice, plus wedges for serving
- 1/2 head(s) romaine lettuce, sliced into 1/2-in.-thick strips
Heat 1 Tbsp of the oil in a large skillet over medium heat. Add the sweet potato, chopped onion and 1/2 tsp salt and cook, covered, stirring occasionally, until tender, 10 to 12 minutes.
Add the beans and chipotles and cook, stirring occasionally, for 2 minutes. Add the spinach and cook, tossing, until it begins to wilt, 1 to 2 minutes. Divide the cheese and potato-bean mixture among the tortillas (about 1 cup each) and roll up to form burritos. Wipe out the skillet and heat over medium heat. Cook the burritos (seam-side down first) until golden brown, 2 to 3 minutes per side.
Meanwhile, in a medium bowl, whisk together the sour cream, lime juice, remaining Tbsp oil, and 1/4 each tsp salt and pepper. Add the romaine and sliced onions and toss to coat. Serve with the burritos and lime wedges, if desired.
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