This recipe is great because it’s made completely out of things that I almost always have in my kitchen. It’s a filling meal with a satisfying balance of rich, spicy flavors and lighter sweet accents. I’ve included directions for making your own roasted red peppers because it’s so easy and way cheaper than buying a jar!
Sweet Potato and Black Bean Burritos Covered in Guacamole
- 2 medium sweet potatoes
- ½ teaspoon cumin
- ½ teaspoon chipotle powder
- ¼ teaspoon cayenne
- ½ tsp. salt
- black pepper
- 10 taco size tortillas
- 1 red pepper
- Fresh spinach
- 2 cups cooked black beans or 1 can black beans, rinsed and drained
- Handful of shredded cheese (I used Daiya vegan mozzarella shreds)
- 3 ripe avocados
- 1 cup medium picante salsa
- 2-3 garlic cloves
- ¼ tsp. cayenne
- Juice of 3 limes
- ½ tsp. salt
Turn oven on to broiler with the rack in the highest slot.
Chop your red pepper into quarters and place on a baking sheet with the skin facing up. Place in the oven under the broiler and cook for 10 to 12 minutes, until the skin turns black. Remove from oven, place peppers in a bowl, cover with plastic wrap, and let cool (the moisture loosens the skin and makes it easy to peel later).
Meanwhile, turn the oven to 450 degrees and move your rack into the middle.
Peel your sweet potatoes and chop into small, bite size pieces. Toss the sweet potatoes with the cumin, chipotle, cayenne, salt, and pepper. Spread evenly on a baking sheet and bake for 40 minutes, until they are golden and a tiny bit crunchy.
While your sweet potatoes are roasting, add all of your guacamole ingredients to a food processor and blend until smooth. Taste and adjust.
When your roasted red peppers have cooled, pull the blackened skin off. I like to dice my peppers but you could also just do strips.
Once the sweet potatoes are done, you’re ready to assemble the burritos! Leave the oven on at 450.
Start each burrito with a layer of spinach, followed by roasted red peppers, sweet potatoes, and tiny sprinkle of cheese, and black beans. Roll up like a taquito and place (with the tortilla seam on the side) in a 9×13 baking pan. Continue until you’ve used all of your fillings – about 10 burritos total. Bake for 5 to 7 minutes, until the tortillas are lightly crisp and a bit golden.
Gently transfer burritos to a plate and smother in guacamole!