Black Bean and Sweet Potato Burritos Light

Name: Black Bean and Sweet Potato Burritos Light
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 (15 ounce) can black beans; 1 large onion; 2 sweet potatoes or 2 yams; 2 chipotle peppers; 2 garlic cloves; 1 tablespoon ground cumin; light vegetable oil cooking spray; 4 flour tortillas

Submitted by Andi Oz

"This is modified versions of recipe #43473. I made it easier and lighter."

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Ready In:: 20mins
Ingredients:: 8
Serves:: 4

ingredients

1 (15 ounce) can black beans
1 large onion
2 sweet potatoes or 2 yams
2 chipotle peppers
2 garlic cloves
1 tablespoon ground cumin
light vegetable oil cooking spray
4 flour tortillas

directions

Peel the sweet potatoes with a vegetable peeler and chop them into 1/2 inch cubes.
Place the sweet potatoes in a glass casserole dish with a lid and 2 tablespoons of water. Microwave on high with the lid on for 7 minutes or until the sweet potatoes are soft.
Chop the onion and mince the garlic.
Drain the can of black beans, rinsing once.
Spray a non-stick frying pan with oil and put on medium heat. Add all the ingredients except the tortillas. Cook 2-3 minutes, stirring.
Once the ingredients are heated through, mash with a fork until you get the consistency you want. You don't have to mash it all if you like chunky burritos.
Fill the tortillas, wrap as burritos and serve.

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Reviews

I am a biased reviewer... this recipe is from my sister, who made these for my family. We all loved them, including the two kids under 10. She makes them ahead and then freezes them individually. They reheat beautifully. Give them a try!

castofhawks

RECIPE SUBMITTED BY

Andi Oz

2 Recipes

I moved to Australia from California in 1992. I have had to learn to cook southwestern, California food absolutely from scratch (including a year of growing my own peppers out of seed I found marked as 'dangerous' in the botanical gardens here - they were serrano chilies.) I am also a food historian and teach in the Gastronomy Program here at the University of Adelaide. I cook for fun and I am a recipe cook and I go one this site to get a taste of home. A lot. I am also into Australian food and when I do modify recipes, it is to take advantage of what we can get regularly here that I don't remember being available in California.

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