The Best Burritos

Today I’m posting the easiest recipe ever that Logan and I just fiend for. It’s amazing. It’s fast. It’s hearty. It’s perfect. It has been derived from this recipe, but we’ve made some modifications.

Sweet Potato and Bean Burritos

1 med onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped (optional – you can leave them raw and serve as a side)
1-2 heads broccoli, chopped (optional, but adds a nice crunch!)
2 15oz cans of black beans, drained and roughly mashed*
1 tbsp chili powder, heaping
1 tbsp cumin, heaping
splash of red wine vinegar (or lemon juice, or lime juice..)
2 tbsp soy sauce
*we almost always cook beans from scratch and I never measure the amount out – 1 1/2 – 2 cups of dry beans, probably)
sweet potato, cooked (about 2 cups)
1 avocado, chopped
salsa
romaine lettuce
large whole wheat tortillas
Peel and chop the sweet potato, then boil until tender. Drain and mash. The amount of mashed sweet potato isn’t too particular – 1 large or 2 small should suffice (small sweet potatoes are much easier to chop!).
In a large pot (I use my non-stick soup pot), cook the onion in a little water until translucent, about 5 minutes. Add garlic, bell pepper and broccoli and cook several minutes, until the veggies have softened. Add the chili powder, cumin, red wine vinegar, soy sauce and mashed beans, and just a little water, enough to incorporate the chunky, mashed beans with the veggies. I usually use around 1/2 c water. You want the consistency to be fairly thick, so your burritos aren’t drippy. Bring mixture to a boil and then reduce heat to medium low, and let the mixture simmer for about 10 minutes (often less) to cook off some water and get a nice consistency. Stir often, as you don’t want the beans to stick to the pot! Once it’s the consistency you want, taste to adjust seasonings. I’m a cumin fiend, so I tend to throw more of this in.
While the beans are doin’ their thing, you can get your table set so everyone can create their burritos buffet-style. Set out the mashed sweet potatoes, salsa, chopped romaine, optional bell peppers and tortilla shells. Peel and chop the avocado and set out.

*A note on avocados: black skin means it’s ripe. It should give to slight pressure, but not feel too soft. If you have a rock-hard green-skinned avocado, don’t use it until it’s ripened up! Let it sit on the counter for a few days. Avocados are amazing, so make sure you have a nice ripe one for this recipe! Cutting it is easy – slide a knife around the circumference of the avocado (there is a large pit in the middle). Twist it apart so you have two halves. From there, you can peel it, which is easy to do with your fingers if it’s soft – it might get a little messy though! Once you’ve got it peeled and pitted, cut it into long, thin slices.


When your beans are done, put them on the table with all the goodies. To assemble, put about 1/4 c of sweet potato on the bottom of the wrap, then add about 1/2 c of the bean mixture, then pour some salsa along it, then a few slices of avocado, and finally, a small amount of romaine. Roll it up burrito style and enjoy! This is not rocket science – layer how you like to layer. But seriously, this is delicious. If you make it, don’t be surprised if it suddenly appears in your regular meal rotation.
Also, sorry about the lack of picture. For whatever reason, this burrito was forgotten by the camera. Twice. But I’m sure you know what a burrito looks like 🙂