Black Bean & Sweet Potato Burritos
Black Bean and Sweet Potato Burritos
Whether a vegan or not, two healthy ingredients made for each other are savory black beans and sweet potatoes. For Vicki & Nick Savtagy and their family, mixing them with their favorite vegetables and seasonings makes the perfect wholesome meal. Vicki shares her go-to camping meal with us here and suggests you can also add a little zest with guacamole, sour cream, cilantro, grated cheese, and lime for a southwestern flavor.
One of the best things about these burritos is the bean and vegetable filling can be made a day or two ahead to save time. We use 10-inch tortillas. Yields 4 burritos.
- 3 tbsp extra virgin olive oil
- 1 medium yellow onion, small diced
- 1 head of broccoli, chopped
- 1 tbsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- ½ tsp cayenne pepper
- 1 tsp salt
- 2 sweet potatoes, small diced
- 1 cup of kale or spinach chopped
- 1 (15 oz) can black beans, drained and rinsed
- 4 large flour tortillas (we love the raw tortillas from Costco)
Before your trip, at home:
- Preheat the oven to 400°
- Dice the sweet potatoes and place them on a cookie sheet. Lightly coat the sweet potatoes in olive oil and a pinch of salt.
- Bake for 25 minutes or until soft.
- Heat a large pot over medium heat. Once the pot is hot, add 2 Tbsp olive oil and swirl to coat the bottom.
- Add the onion, broccoli, chili powder, garlic powder, onion powder, cumin, cayenne, and salt to the pot; cook, frequently stirring, until softened, 3-4 minutes. With one minute remaining, add the spinach or kale and the drained black beans and cook until soft but not soggy.
- Once the potatoes are tender, take them out of the oven and add them to the pot with the rest of the burrito filling.
- If using raw tortillas, cook them. Lay the tortillas on a flat surface. Divide the vegetable mixture evenly and place in the middle of each tortilla. Fold in the sides of the tortilla and roll tightly.
- Heat a large skillet over medium-high heat. Once the skillet is hot, add 1 Tbsp olive oil and swirl to coat the bottom.
- Lay the burritos seam side down and cook for 1-2 minutes on each side, until golden brown and crispy
- Wrap in parchment paper first, and then in tin foil, so you can eat them cold or heat them up while camping.
Vicki & Nick Savtagy (@RogueOverland)