Sweet Potato and Black Bean Burritos

By Joelene

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.

Ingredients

• 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

Preparation

Step 1

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.