Sweet Potato And Bean Burritos With Corn Salsa Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Place the sweet potatoes on a baking sheet and drizzle with olive oil. Season with salt, pepper, and cumin. Toss to coat.
• STEP 3.Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
• STEP 4.In a large bowl, combine the roasted sweet potatoes, black beans, diced onion, garlic powder, chili powder, and cayenne pepper. Mix well to combine.
• STEP 5.Place a tortilla on a clean surface and spoon the sweet potato and bean mixture onto the center. Top with shredded cheese.
• STEP 6.Fold the sides of the tortilla over the filling, then roll it up tightly. Repeat with the remaining tortillas and filling.
• STEP 7.Place the burritos seam-side down on a baking sheet. Brush the tops with olive oil.
• STEP 8.Bake the burritos in the preheated oven for 15-20 minutes, or until golden and crispy.
• STEP 9.While the burritos are baking, prepare the corn salsa. In a bowl, combine the corn kernels, diced tomatoes, diced red onion, chopped cilantro, lime juice, salt, and pepper. Mix well.
• STEP 10.Serve the sweet potato and bean burritos hot, topped with the corn salsa. Enjoy!

Cooking Tips

• You can add additional spices or herbs to the sweet potato and bean mixture, such as paprika or oregano, to customize the flavor.
• Feel free to add your favorite toppings to the burritos, such as avocado, sour cream, or salsa.
• If you prefer a spicier salsa, you can add diced jalapenos or a pinch of cayenne pepper to the corn salsa.
• Leftover burritos can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• The corn salsa can be made ahead of time and stored in the refrigerator for up to 2 days. Serve chilled or at room temperature.

Storage and Serving

• Leftover burritos can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• The corn salsa can be made ahead of time and stored in the refrigerator for up to 2 days. Serve chilled or at room temperature.
• Serve the sweet potato and bean burritos hot, topped with the corn salsa for a delicious and satisfying meal.