Ingredients
Scale
- 1 large red onion, sliced
- 1 large or 2 small sweet potatoes, chopped into 1/2” cubes (no need to peel, just wash them well!!)
- 1 15-ounce can of black beans, rinsed and drained
- 4–6 burrito sized tortillas (I used the Siete Foods ones)
- avocado oil (I used Primal Kitchen)
- fine grain sea salt
- ground chipotle powder
- hot sauce or salsa, if desired (I love a tomatillo one with these!!)
Instructions
- Preheat oven to 400 F.
- On a parchment-lined pan, toss red onions and sweet potatoes with enough avocado oil to coat and a generous amount of salt and some chipotle powder (if you like it spicy, use more; if not, use less!). Bake for 20-30 minutes, tossing a few times, until sweet potatoes are easily pierced with a fork and onions are brown (anything that’s browning too much, move more to the center!). Add the black beans to the pan and toss to mix.
- Warm tortillas for 30 seconds on each side to make them pliable (this is super important to prevent them from breaking when you try to fold them!) then do a line of the black bean and sweet potato mixture down the middle. Add hot sauce if using. Fold in sides and roll. For me, this made 5 burritos, but it’ll vary based on the size of your tortillas. Wrap burritos in foil, and freeze!
- To prepare, microwave (remove the foil first, for the love of all things holy!!) or use a toaster oven to warm when ready to eat!!
Keywords: black bean burritos