You are going to need some serious fuel to keep your energy up checking out all the incredible events going on this weekend so I give you Black Bean and Sweet Potato Burritos with Spicy Avocado Sauce! These are one of my favorite things to put in my food hole; they are vegetarian (and could also be made gluten free by using a suitable tortilla), healthy, filling, and most importantly insanely delicious. They have a few more steps than I generally like to work with but trust me they are so worth it!
For the burritos you will need:
- 2 medium sweet potatoes, chopped in 1/2 -1 inch pieces
- 14oz can of black beans (or brown beans)
- 1c frozen corn
- 1c of shredded cheese (Monterey jack or sharp cheddar are perfect)
- 1 package of tortillas (6 tortillas)
- 3 tbsp. chopped cilantro
- Olive oil (for an extra kick try the harissa oil from evoolution)
- Salt and pepper
- Red pepper flakes
For the Spicy Avocado Sauce:
- 1 ripe avocado
- 2-3 tbsp. Greek yogurt
- Small handful of cilantro (I use the stalks in this, lots of flavour there!)
- 2 green onions (roughly chopped)
- 6-10 dashes of Worcestershire
- 2 tbsp. lime juice
- Salt and Pepper
- Hot sauce (to taste)
- Water (depending on the consistency you want you can add some water to thin out the sauce)
So making these bad boys will probably take you 45 minutes – 1 hour, however to save yourself time you could roast the sweet potatoes and make the Spicy Avocado Sauce on a prep day if you have one so they are ready to go when you are! Here’s how the burritos come together:
- Preheat the oven to 425. Arrange the chopped sweet potatoes on a baking sheet and drizzle with your oil, salt, pepper, and red pepper flakes (to taste). Bake these for 20-30 minutes, checking on them once about half way through and giving them a little mix around on the tray
- While the sweet potatoes are baking make your Spicy Avocado Sauce. Toss all of the ingredients (except water) into a food processor, magic bullet, or bowl and whiz it up. If you’re using a bowl you’ll want to chop your herbs finely and likely omit the water all together, giving more a guacamole texture – which would be delicious. If you’re using a food processor have a taste and see what the texture is like, I usually add about ¼ cup of water. Let this hang out in the fridge until ready to serve
- Drain and rinse your beans in a colander. Once rinsed I throw the frozen corn in there as well and run some warm water over the works. Transfer this mixture to a mixing bowl and add your chopped cilantro.
- Shred the cheese and fix yourself a cocktail!
- Once the sweet potatoes are done add them to the bowl with the beans and corn
- Lay out the tortillas and start assembling:
- Add a ½ cup to ¾ cup of the sweet potato filling, a sprinkle of cheese, and a dollop of the avocado sauce – wrap that bad boy! For tips on how to wrap a burrito click here. If you are a notoriously pathetic burrito wrapper try covering the tortillas in tin foil and heating them up for a few minutes in the oven with the sweet potatoes – this makes them more pliable.
- Place the burritos in a baking dish and put them into the still hot oven for 10 minutes, just until you can feel that they are a little crispy on the outside.
- Once they are crisp they are good to go. I like to serve mine smothered in more Spicy Avocado Sauce and topped with more shredded cheese, sliced green onion, cilantro, and even a little finely chopped red onion if you have it on hand.
These are great the next day for lunch or you can freeze the left overs and have them for several months! I really love this meal because you really know what you’re eating and they feed a crowd (for cheap)! And if you have left over Spicy Avocado Sauce don’t throw it away! It’s a mean substitute for mayo on a BLT and I’ve also used it as a base for a BLT pizza before (instead of pizza sauce), hell I love this sauce so much I’d spread it on my toast!