I saw this vegetarian burrito recipe a couple weeks ago and thought the sweet potato and black bean duo would make a delicious dinner. I didn't make it sooner because the recipe noted that it takes a total of 80 minutes to make. This wouldn't have been a problem pre-baby, but these days by the time it's 7pm our house is already slowing down for bedtime which is why I don't like dedicate to much time in the kitchen for dinner. When she is finally asleep for the night Will and I revel in the glorious peace of doing absolutely nothing. That said, I wasn't thrilled about the time commitment so I cooked the sweet potatoes the night before and was able to make them start to finish in 40 minutes. A much more appealing time commitment.
The only part of the recipe I changed was the addition of shredded cheese, which was added to the gooey sweet potato black bean goodness before baking.
Will and I were a bit skeptical. We didn't expect to like it as much as we did, but those burritos hit the spot. Even more so because they were finished before we had to start putting the baby to bed and we were able to enjoy our absolutely nothingness the rest of the evening, leaving the dirty dishes in the sink for the morning.
Oh my! I have been making a similar recipe for years and love it!! I usually double the recipe and freeze them before cooking. The only difference is that I never combine the black bean mixture with the sweet potatoes, I lay the two mixes side by side in the tortilla. Next time I will try mixing the two together! Mmmm, this makes me hungry :)
ReplyDeleteIt was so, so delish! Jackie- Do you keep the sweet potatoes cubed or do you mash 'em up? Which reminds me.. I'm going to have to make your refried black bean recipe soon. Haven't had that goodie in a couple months!
ReplyDeleteThese were way better than I expected. I think it's fair to jump to the conclusion that sweet potatoes does not equal a good burrito (at least fo rme), but I was way off. Surprisingly, the sweet potato did not become the pervasive flavor as I had assumed. The black beans still came through strongly, and the sweet potato was still noticble, but only as an undertone. The cilantro and garlic stole the show for me, though. Rounded it all out.
ReplyDeleteI think that this recipe can serve as a great springbaord for a lot of variations too.
I mashed the sweet potatoes. I will take a pic and send it your way next time i make them... Which will most likely be soon since you have inspired me!! Can't wait :)
ReplyDeleteOn a side note, I played hooky from work today to make fresh pasta... Shhh!!!! I can't wait to eat it!