Crispy Yam (or sweet potato) & Black Bean Burritos

*Update:  My favorite way to serve these is with plain yogurt & mango salsa...you have to try it!

Beautiful sweet, roasted yams and savory black beans in a crispy, baked tortilla.
Topped with cheese and sour cream, of course.

(Please excuse my picture. I'll get a better one next time I make it...)

Make these and eat 'em outside while you bask in the sun.
I love summer...

This makes 4 large adult-size serving burritos. If you want smaller, kid-sized burritos, just ration out the filling between 6 tortillas (you may want to add more cheese, though!).

Crispy Yam & Black Bean Burritos
By Kristin
4 servings

2 medium-sized yams, peeled & chopped into large chunks (sweet potatoes will be yummy too)
Olive oil, salt & pepper
1 small, white onion, chopped
2 cloves garlic, minced
2 cans black beans, rinsed & drained
1 tsp cumin
1 1/2 tsp chili powder
garlic powder, to taste
1/4 cup loosely packed, chopped cilantro
1-2 tsp lime juice (optional)
1-2 cups shredded mozzarella cheese
4 flour tortillas (we splurged this time and used white flour tortillas)

Preheat oven to 450 degrees. Place chopped yams on a baking sheet. Drizzle with olive oil and sprinkle with salt & pepper. Toss with hands to thoroughly coat yams. Place in oven and roast, stirring occasionally, for about 20 minutes, or until soft & lightly browned.

Meanwhile, saute onion & garlic in olive oil until onions are translucent. Add beans and spices to taste. Stir in cilantro and lime juice, if desired.

Lay out tortillas and layer with cheese, black beans, and yams. Roll tortillas up burrito-style with all ends enclosed and place seam-side down on a baking sheet. Brush tops with olive oil, broil in oven for 5-10 minutes or until lightly browned and crispy.

Serve with sour cream, salsa, and guacamole.

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