Sweet Potato Burrito with Avocado Salsa
Ingredients
The burritos
-
2
medium
sweet potatoes
-
2
red bell peppers
-
2
tablespoons
extra-virgin olive oil
-
½
teaspoon
cumin
-
½
teaspoon
smoked hot paprika or chipotle powder
-
¼
teaspoon
cayenne
-
to taste
salt and black pepper
-
4 to 6
whole wheat tortillas
-
1
can (15 ounces)
black beans, rinsed and drained
-
1 to 2
cups
shredded Jack cheese or cheddar cheese
The avocado salsa verde
-
2
ripe
avocados
-
1
cup
mild salsa verde
-
2
garlic cloves
roughly chopped
-
1
lime
juiced
-
¼
cup
packed cilantro leaves
-
up to 2
tablespoons
water
-
to taste
salt
The toppings
-
1 ½
cups
chopped romaine lettuce
-
1
small
red onion, finely chopped
-
to taste
sour cream (optional)
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with parchment paper.
- Peel and chop sweet potatoes into bite-sized chunks and slice bell peppers into strips.
- Toss sweet potatoes and bell peppers with olive oil, cumin, paprika, cayenne, salt, and pepper on the baking sheet.
- Bake for 30-40 minutes until golden and caramelized, stirring halfway through.
- Prepare the avocado sauce by blending avocados, salsa verde, garlic, lime juice, and cilantro in a food processor. Add water to thin if necessary and season with salt.
- Keep the oven at 425°F. Place tortillas on another baking sheet.
- Fill each tortilla with roasted peppers, black beans, sweet potatoes, and cheese. Roll them up and place them seam-side down on the baking sheet.
- Bake the burritos for 5-7 minutes until cheese is melted and tortillas are crisp.
- Serve the burritos topped with avocado sauce, romaine lettuce, red onion, and sour cream if desired.
Nutrition Facts (estimated)
Servings
4-6
Calories
400
Total fat
20g
Total carbohydrates
45g
Total protein
15g
Sodium
500mg
Cholesterol
30mg
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