Holy Guacamole! Sweet potato lovers everywhere will rejoice over this bountiful burrito packed full of flava! Praise the sweet potato gods and the burrito gods who came together in holy matrimony to create the most perfectly paired ingredients ever to be wrapped up in one tortilla. I adapted this recipe from Tali’s Tomatoes, Spicy Bean and Sweet Potato Burrito recipe. My modifications made two unbelievable burritos. Time to get a mouthful of this tasty treat. Can we give new meaning to the #belfie? Because you’re definitely going to want to take a burrito selfie with this beast of a burrito.
Here’s what you’ll need:
1 large sweet potato
2 roma tomatoes or 1 regular tomato
1/2 green pepper (or whatever you prefer, I used 3 mini sweet peppers)
crushed red pepper (optional)
salt and pepper to taste
2 whole wheat tortillas
spinach or lettuce
Peel and cut your sweet potato into small cubes. Pop those cubes into a sauce pan and cover them with water. Heat them up on high until the water is boiling, lower heat to a simmer and cover the pan. Simmer the sweet papas for about 20 minutes. During those 20 minutes, wash and cut your veggies, onion, tomato, and peppers ( I added some green onion). Spray down a skillet and toss the veggies in to sautee a couple minutes before your sweet potatoes are ready.
Next, cut and gut your avocado. Mash that green flesh up and sprinkle in a handful of the fresh diced tomatoes and a little bit of onion to make your homemade guacamole burrito topping. Cut the lime in half and squeeze one half into the guacamole mixture. Sprinkle in some salt and pepper to taste.
Back those sweet, savory potatoes. Drain the water from the sauce pan and add your sweet potatoes to the sautéed veggies. The potatoes should be soft and mashable at this point.
Add in 1/2 a can of black beans and stir the mixture around your pan until well combined. The soft sweet potatoes should be slightly lumpy, but easily mix in with the rest of your ingredients. Squeeze the remaining half a lime over the colorful combination along with a sprinkle of red crushed pepper, salt and pepper.
You’re so close to sweet potato paradise. Warm up a whole wheat tortilla. I used the 10′ tortilla size, best for big bellied appetites like mine. Using a spatula, I spread half of the sweet potato mash mixture in the middle of the tortilla and topped with fresh cut cilantro and spinach. Add a generous portion of homemade guac and roll that sucker up. You should have enough for two burritos. One for now and one for later, or if you want to share the sweet potato love, give one to your burrito bestie.
Savor the burrito bliss before it’s gone! Mine lasted all of 5 flavorful minutes. I was so eager to dig in, i didn’t even bother to take a closeup of the final product, but you can check out a NSFW picture from Tali’s Tomatoes. This burrito is to DIE for. Let me know if you have more sweet potato or burrito recipes for me to try in the comments section! Don’t forget to follow up your burrito with a seasonal dessert like this crustless pumpkin pie.