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Black Bean Sweet Potato Burritos

December 12, 2009

Our Bean Challenge has restarted!  Yet again, we are going to have one dinner a week that centers around beans.  I hope this post will help you learn how to cook black beans.

On Saturday we had Black Bean Sweet Potato Burritos, and WOW they were great.  Our youngest enjoyed it, our eldest said it was “OK”. Many thanks to Sarah from At Sarah’s Table for taking the time to send me the recipe for this and many other great bean-centric dinners.

So, true to my recent form, I created a video on How To Cook Beans – Quick Soak.
Description: Learn to cook dried black beans with the quick soak method. No pressure cooker needed! Step-by-step. Be sure to rinse and sort through beans first (check for debris) before quick soak.

Sound effects and everything folks!  Hope you enjoy.

Here is the recipe for Black Bean Sweet Potato Burritos from the cookbook Simply In Season:

2 cups/750ml sweet potatoes (peeled and diced)
1/2 onion (chopped)
2 cups/500ml cooked black beans
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
Add and cook until heated through.

8 flour tortillas
1 1/2  / 375ml cups cheddar cheese (shredded)

Divide bean mixture and cheese among the tortillas and roll up.  Place in a 9 x 13 inch baking pan.  Lightly spray with olive oil if desired.  cover pan with foil and bake at 350F for 20-25 minutes.  Garnish with sour cream, salsa, and fresh cilantro.

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4 Comments leave one →
  1. Ellen @ CheapCooking permalink
    December 14, 2009 3:58 pm

    I've made sweet potato and black bean burritos once before and they were overly sweet for my taste. Your recipe looks a bit more savory. I'll have to give it a try since we all like sweet potatoes AND black beans!

  2. Striving Green permalink
    December 14, 2009 6:57 pm

    Yes – I can see what you mean by overly sweet. We threw in regular potatoes as well. It tasted really good with the mix!

  3. Cristyn permalink
    January 6, 2010 1:27 pm

    I’ve tried making my own dried beans, but they always end up a little gritty. I can see by how long you boiled them that I didn’t go nearly long enough. I’ll try again.

    I never thought of freezing them. Have you done it? Do you just freeze them individually on a pan and then put the frozen ones in a container like you freeze berries? It’s a great idea!

    • January 6, 2010 2:02 pm

      Hi Cristyn – yes, that is exactly how I freeze them – like strawberries.

      Once you’ve boiled the beans accordingly and drained them well:
      – spread them evenly on a flat cookie sheet (could also line sheet with parchment paper to make removal easier)

      – freeze them for about an hour

      – take them out of the freezer, then put them in a Freezer Ziploc or a freezer safe container.

      – Return the beans to the freezer.

      The point of freezing them on the cookie sheet is so they freeze individually, instead of in clumps. That way, when you want to use them again, it’s easier to get the portion you want out of the bag/container.

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