Sweet Potato and Black Bean Burritos // Nourish
Ingredients
4 large tortillas
1 cup white rice
1 Tbsp lime
¼ cup cilantro
1 15 oz can black beans
½ tsp. cumin powder
½ tsp. chili powder
¼ tsp. smoked paprika
¼ tsp. onion powder
¼ tsp. garlic powder
¼ tsp. cayenne powder
½ cup shredded Chihuahua, Monterrey-Jack, or cheddar cheese
2 medium-sized sweet potatoes, peeled and cubed (½” x ½” x 2” pieces)
Additional fillings:
Mixed greens
Sliced tomato
Cilantro
Diced onion
Dollop of plain yogurt
Ripe avocados
Canned corn
Roasted peppers
Hot sauce of your choice
Instructions
Bring 2 cups of water to a boil in a pan. Once boiling, add 1 cup of rinsed white rice, bring down to a simmer, then cover for 14 minutes. Do not disturb. Remove from heat with the lid on, then let sit for 5 minutes. Remove lid and fluff rice, then mix in cilantro, and lime juice with salt to taste.
Bring a pot of water with a steamer basket to a boil. Place sweet potatoes in steamer basket and lower heat to a simmer. Cook for 7 minutes.
Place beans with broth in a pan with cumin, chili powder, smoked paprika, onion, garlic, and cayenne powder. Heat until bubbling.
Once all ingredients are ready, place a few spoonfuls of rice, beans, sweet potatoes and toppings of your choice in pan-warmed tortilla then roll snugly.
Place in a warm pan to sear tortilla.
Recipe provided by Natalia Mendez
