Quick Sweet Potato Mushroom And Black Bean Burrito Recipes

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SWEET POTATO AND BLACK BEAN BURRITO



Sweet Potato and Black Bean Burrito image

Sweet potatoes add an unexpected creaminess to the filling in these burritos. Serve the burritos on a bed of rice, if you like, with plenty of salsa. Enjoy!

Provided by Sharon123

Categories     Southwestern U.S.

Time 1h5m

Yield 8-12 portions

Number Of Ingredients 14

5 cups peeled cubed sweet potatoes
1/2 teaspoon salt
2 teaspoons other vegetable oil or 2 teaspoons broth
3 1/2 cups diced onions
4 garlic cloves, minced (or pressed)
1 tablespoon minced fresh green chili pepper
4 teaspoons ground cumin
4 teaspoons ground coriander
4 1/2 cups cooked black beans (three 15-ounce cans, drained)
2/3 cup lightly packed cilantro leaf
2 tablespoons fresh lemon juice
1 teaspoon salt
12 (10 inch) flour tortillas
fresh salsa

Steps:

  • Preheat the oven to 350*.
  • Place the sweet potatoes in a medium saucepan with the salt and water to cover.
  • Cover and bring to a boil, then simmer until tender, about 10 minutes.
  • Drain and set aside.
  • While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chile.
  • Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes.
  • Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently.
  • Remove from the heat and set aside.
  • In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth (or mash the ingredients in a large bowl by hand).
  • Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.
  • Lightly oil a large baking dish.
  • Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish.
  • Cover tightly with foil and bake for about 30 minutes, until piping hot.
  • Serve topped with salsa.

SWEET POTATO AND BLACK BEAN BURRITO



Sweet Potato and Black Bean Burrito image

Black Beans: You can use one 15-oz can of black beans, drained and rinsed, or if you're up for cooking from scratch, here are two options: Simplest Slow Cooker Black Beans Pressure-Cooked Black Beans

Provided by Alexandra Stafford

Categories     Burrito

Time 40m

Number Of Ingredients 17

1½ cups finely chopped onion
2 garlic cloves, minced
3 to 4 tablespoons neutral oil such as olive, grapeseed or canola
4 cups grated peeled sweet potato
1 tsp chili powder
1 to 2 teaspoons ground cumin
generous pinch of cayenne
salt and ground black pepper to taste
a cup or more of finely minced cilantro
fresh lime juice to taste
6 burrito-sized tortillas, homemade are fun
sweet potato filling
1.5 cups cooked black beans, see notes above
Boston lettuce or other
grated Cheddar or Monterey Jack to taste
sour cream to taste
fresh lime to taste

Steps:

  • In a large sauté pan set over medium heat, sauté the onions and garlic in 3 tablespoons of the oil until the onions are translucent. Add the grated sweet potatoes, chili powder, cumin and cayenne and cook, covered - covering is important to prevent sticking - for about 8-10 minutes, stirring every few minutes to ensure it's not sticking or burning. When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. Stir in the cilantro. Squeeze 1/2 a lime over the sweet potatoes, mix, taste, and adjust with more lime and salt to taste until it tastes nicely seasoned.
  • Gather all of your ingredients. I like to warm up my beans in a small skillet, and if my sweet potato filling has been refrigerated, I like to warm that up, too. I also like to quickly warm up my tortillas (30 seconds) in a large, dry skillet.
  • Place a tortilla on a plate. Top with lettuce. Top with beans, then cheese, sweet potato filling, sour cream, and a big squeeze of lime. Roll into a burrito. Halve and serve. (Obviously: layer the fillings as you wish.) Repeat with remaining tortillas and ingredients.

ADDICTIVE SWEET POTATO BURRITOS



Addictive Sweet Potato Burritos image

Once you've had one, you'll want another. The recipe is a little different from most burrito recipes, but I've had many, many requests for it. Serve these with sour cream, chopped green onions, and salsa.

Provided by Karena

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 12

Number Of Ingredients 13

1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
4 teaspoons prepared mustard
2 teaspoons ground cumin
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups mashed cooked sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
  • Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet.
  • Bake in the preheated oven until warmed through, about 12 minutes.

Nutrition Facts : Calories 504.6 calories, Carbohydrate 76.6 g, Cholesterol 19.8 mg, Fat 8.5 g, Fiber 13.4 g, Protein 20 g, SaturatedFat 4.2 g, Sodium 1028.5 mg, Sugar 5.1 g

SWEET POTATO AND BLACK BEAN BURRITOS



Sweet Potato and Black Bean Burritos image

Provided by Molly Yeh

Time 40m

Yield 10 burritos

Number Of Ingredients 17

1 1/2 pounds sweet potatoes, cut into 1/2-inch cubes
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1/2 Spanish onion, finely diced
1 jalapeno, seeded and finely chopped
1 tablespoon chili powder
1 tablespoon tomato paste
1/2 teaspoon dried Mexican oregano
2 cups packed fresh baby spinach
One 15-ounce can black beans, drained
One 14.5-ounce can diced tomatoes
1 cup crumbled queso fresco
Juice of 1 lime
Ten 10-inch whole-wheat tortillas
1 bunch fresh cilantro, chopped
Hot sauce, as desired

Steps:

  • Preheat the oven to 425 degrees F.
  • Add the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside.
  • Add 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed.
  • Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. For freezer meal prep, wrap tightly in plastic wrap or parchment paper and store in an airtight container or bag. Freeze for up to 3 months.
  • To reheat, place wrapped burrito in the microwave and reheat for 3 minutes, flipping once. Unwrap, garnish with the cilantro and hot sauce, if desired, and serve!

QUICK SWEET POTATO, MUSHROOM, AND BLACK BEAN BURRITO



Quick Sweet Potato, Mushroom, and Black Bean Burrito image

This hearty burrito comes together in just 22 minutes but is still full of flavor. The spicy green rice and robust vegetables provide a delicious, substantial vegetarian meal you can take on the go.

Provided by Katherine Sacks

Categories     Vegetarian     Burrito     Sweet Potato/Yam     Mushroom     Bean     Lunch     22-Minute Meals

Yield Serves 4

Number Of Ingredients 17

3/4 cup quick-cooking white rice
2/3 cup Mexican salsa verde, divided
4 tablespoons chopped cilantro, divided
2 tablespoons vegetable oil, divided
1 medium (about 8 ounces) sweet potato, grated
1 teaspoon kosher salt, divided
1 teaspoon ground cumin, divided
1/2 teaspoon cayenne pepper, divided
8 ounces sliced button mushrooms
1/2 medium red onion, thinly sliced
1 (16-ounce) can black beans, rinsed, drained
5 ounces baby spinach
1 lime, halved
4 (12") flour tortillas
1/3 cup sour cream
3/4 cup grated Monterey Jack cheese (about 2 1/2 ounces)
1 avocado, diced

Steps:

  • Cook rice according to package directions. Fluff with a fork and stir in 1/3 cup salsa and 2 Tbsp. cilantro.
  • Meanwhile, heat 1 Tbsp. oil over medium-high in a large nonstick skillet. Add sweet potato and cook, stirring occasionally, until softened, 3 minutes. Stir in 1/2 tsp. salt, 1/2 tsp. cumin, and 1/4 tsp. cayenne, then transfer to a large bowl.
  • Heat remaining 1 Tbsp. oil in another large skillet, add mushrooms, and cook, stirring, until mushrooms begin to brown and release moisture, about 3 minutes. Add onion and remaining 1/2 tsp. salt, 1/2 tsp. cumin, and 1/4 tsp. cayenne; cook, stirring, until mushrooms and onions are tender and cooked through, about 3 minutes. Stir in beans and spinach; cook until warm, about 1 minute more. Transfer mushroom mixture to bowl with sweet potatoes, squeeze half of the lime over, and stir to combine.
  • Place tortillas on a plate and cover with a damp towel. Microwave until warm, about 1 minute. Mix sour cream and remaining 1/3 cup salsa verde and 2 Tbsp. cilantro in a small bowl.
  • Place warm tortillas on a work surface. Place 3 tbsp. cheese in the center of each tortilla, then top with 1 cup potato mixture and 1/4 cup rice. Divide avocado among tortillas and top each with 2 tbsp. sour cream sauce. Fold 2 sides of tortilla over filling, then roll up tortilla to enclose filling. Place burrito seam side down onto a plate and cut in half, if desired. Repeat with remaining tortillas. Cut remaining lime half into wedges and serve alongside.

SWEET POTATO AND BLACK BEAN BURRITOS RECIPE BY TASTY



Sweet Potato And Black Bean Burritos Recipe by Tasty image

Here's what you need: medium sweet potatoes, olive oil, smoked paprika, garlic powder, kosher salt, pepper, medium yellow onion, jalapeño, garlic, chili powder, ground cumin, cayenne pepper, black beans, corn, large flour tortillas, lettuce, diced tomato, shredded vegan cheddar cheese, guacamole

Provided by Rachel Gaewski

Categories     Lunch

Yield 3 servings

Number Of Ingredients 19

2 medium sweet potatoes, peeled and cubed
olive oil, to taste
½ teaspoon smoked paprika
½ teaspoon garlic powder
kosher salt, to taste
pepper, to taste
½ medium yellow onion, diced
1 jalapeño, seeded and diced
1 clove garlic, minced
1 teaspoon chili powder
½ teaspoon ground cumin
cayenne pepper, to taste
15 oz black beans, 1 can, drained and rinsed
¾ cup corn
3 large flour tortillas
lettuce, chopped, for serving
diced tomato, for serving
shredded vegan cheddar cheese, for serving
guacamole, for serving

Steps:

  • Preheat the oven to 400°F (200°C).
  • Add the sweet potatoes to a baking sheet with a drizzle of olive oil, the paprika, garlic powder, salt, and pepper. Toss until well coated.
  • Bake for 20 minutes, flipping halfway through, until the sweet potato is tender.
  • Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the jalapeño, garlic, chili powder, cumin, and cayenne pepper and cook for 2-3 minutes, until the spices are fragrant. Add the black beans and corn, season with salt and pepper, and cook until warmed through, 3-4 more minutes.
  • To assemble a burrito, add ⅓ of the bean and corn mixture, ⅓ of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
  • Enjoy!

Nutrition Facts : Calories 547 calories, Carbohydrate 96 grams, Fat 12 grams, Fiber 17 grams, Protein 16 grams, Sugar 16 grams

VEGAN SWEET POTATO AND BEAN BURRITOS



Vegan Sweet Potato and Bean Burritos image

These flavorful and filling burritos are satisfying and vegan, too! Perfect as-is or topped with guacamole or your favorite sauce. Try switching out the refried beans for black beans and corn for a fun twist!

Provided by SunnyDaysNora

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 4

Number Of Ingredients 8

1 cup sweet potato, peeled and cut into 1/4-inch cubes
½ cup yellow onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning mix
½ cup vegan refried beans
4 large vegan tortillas
1 cup cooked brown rice
¼ cup salsa

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Toss sweet potatoes, onion, olive oil, and taco seasoning together in a bowl. Spread out onto a baking sheet.
  • Roast in the preheated oven, about 30 minutes or until desired level of doneness.
  • Spread 1/4 of the beans down the center of each tortilla. Top each tortilla with 1/4 cup rice, 1/4 of the vegetable mixture, and 1 tablespoon salsa.

Nutrition Facts : Calories 557.4 calories, Carbohydrate 87.3 g, Cholesterol 2.5 mg, Fat 16.7 g, Fiber 7.8 g, Protein 13.7 g, SaturatedFat 3.4 g, Sodium 1121.1 mg, Sugar 5.6 g

QUICK SWEET POTATO, MUSHROOM, AND BLACK BEAN BURRITO



Quick Sweet Potato, Mushroom, and Black Bean Burrito image

This hearty burrito comes together in just 22 minutes but is still full of flavor. The spicy green rice and robust vegetables provide a delicious, substantial vegetarian meal you can take on the go.

Provided by @MakeItYours

Number Of Ingredients 17

3/4 cup quick-cooking white rice
2/3 cup Mexican salsa verde, divided
4 tablespoons chopped cilantro, divided
2 tablespoons vegetable oil, divided
1 medium (about 8 ounces) sweet potato, grated
1 teaspoon kosher salt, divided
1 teaspoon ground cumin, divided
1/2 teaspoon cayenne pepper, divided
8 ounces sliced button mushrooms
1/2 medium red onion, thinly sliced
1 (16-ounce) can black beans, rinsed, drained
5 ounces baby spinach
1 lime, halved
4 (12") flour tortillas
1/3 cup sour cream
3/4 cup grated Monterey Jack cheese (about 2 1/2 ounces)
1 avocado, diced

Steps:

  • Preparation Cook rice according to package directions. Fluff with a fork and stir in 1/3 cup salsa and 2 Tbsp. cilantro. Meanwhile, heat 1 Tbsp. oil over medium-high in a large nonstick skillet. Add sweet potato and cook, stirring occasionally, until softened, 3 minutes. Stir in 1/2 tsp. salt, 1/2 tsp. cumin, and 1/4 tsp. cayenne, then transfer to a large bowl. Heat remaining 1 Tbsp. oil in another large skillet, add mushrooms, and cook, stirring, until mushrooms begin to brown and release moisture, about 3 minutes. Add onion and remaining 1/2 tsp. salt, 1/2 tsp. cumin, and 1/4 tsp. cayenne; cook, stirring, until mushrooms and onions are tender and cooked through, about 3 minutes. Stir in beans and spinach; cook until warm, about 1 minute more. Transfer mushroom mixture to bowl with sweet potatoes, squeeze half of the lime over, and stir to combine. Place tortillas on a plate and cover with a damp towel. Microwave until warm, about 1 minute. Mix sour cream and remaining 1/3 cup salsa verde and 2 Tbsp. cilantro in a small bowl. Place warm tortillas on a work surface. Place 3 tbsp. cheese in the center of each tortilla, then top with 1 cup potato mixture and 1/4 cup rice. Divide avocado among tortillas and top each with 2 tbsp. sour cream sauce. Fold 2 sides of tortilla over filling, then roll up tortilla to enclose filling. Place burrito seam side down onto a plate and cut in half, if desired. Repeat with remaining tortillas. Cut remaining lime half into wedges and serve alongside. Cooks' NoteFeel free to substitute traditional white or brown rice for quick-cooking rice. If you don't have 2 large skillets, use the same skillet to cook the mushroom mixture after the sweet potatoes.

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