Am I the only one who eats whole cans of black beans in one sitting?
I’m not really a rice person. I know, rice is the foundation of main dishes for many cultures, but something about it just feels wrong sliding down my throat.
Also, one time I threw up a bunch of rice. That might be part of the reason I don’t like it.
Beans are life. My friends call me Lena Bena. I have also been known to respond to Beanuts, Beanie Baby, Beaner, Beanpod, and Beanling.
This recipe takes sweet potato and gives it a crisp outside, a creamy inside, and a kick of cayenne. Then add smooth black beans, roasted red pepper, and melted cheese, and a big dollop of guac and sour cream. Heaaaaavvveeen.
makes 4 servings adapted from cookieandkate.com
- 2 sweet potatoes
- 2 tbs extra virgin olive oil
- 1/2 tsp cumin
- 1/2 tsp paprika (preferably smoked)
- 1/4 tsp cayenne
- salt and pepper
- 2 avocados
- 1/2 lime worth of juice
- handful of chopped cilantro
- 1 minced jalepeño (optional)
- 2 roasted red peppers (jarred is fine)
- 6 whole wheat tortillas
- 1 can black beans, drained and rinsed
- plenty of shredded cheese (I used a Mexican blend, use your favorite kind)
- sour cream
Preheat the oven to 450° fahrenheit. Wash and peel the sweet potatoes, then cut into bite-size chunks. Toss in a large bowl with the oil and spices, seasoning with salt and pepper. Roast for 25 minutes, take the sheet out and flip the chunks, then roast for another 15 minutes. Keep an eye on them to make sure they don’t get burnt. They should look golden brown. KEEP THE OVEN ON 450°!
For the guacamole, mash up the avocado flesh with the back of a fork. Fold in the rest of the ingredients, season with salt to taste. Cover and chill while you assemble the burritoes.
Line a baking sheet with parchment paper. Cut the peppers into strips. Heat the tortillas for a few seconds in the microwave to ensure that they are pliable. Lay a few strips onto a tortilla, top with some beans and some sweet potato chunks. Pile on the cheese. To wrap up the burrito, fold in two of the sides slightly, then roll up from the bottom. Repeat with the rest of the burritos. Bake for 5 minutes, until the outside of the tortilla is nicely browned. Generously spread on some guac and sour cream. Devour.