Sweet Potato Burritos

I love burritos as much as anyone (Exhibit A: my homemade copy-cat Chipotle burrito recipe), so when I saw a picture of sweet potato burritos online, I knew my next culinary challenge. This recipes combines all of the different components in a thick, savory filling that's both delicious and nutritious. It's also happens to be low in carbs and can be easily made without grains by omitting the tortilla and doing a sweet potato burrito bowl. Happy new years resolutions, everyone!

Entrees

Prep: 1 hour
Cook: 30 min
Total: 1 hour 30 min
Serves 8

Nutritional Info

T1D Carbs-per-gram ratio: 0.2713

Serving Size: 219g (about 60g carbs)

For a low-carb version, omit the tortillas and use a carb-per-gram ratio of 0.1851.

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.

Black Beans (Soak Overnight + 90 min cooking)
152g / 1 cup dried black beans
water
Rinse beans and place in a large saucepan. Cover with water 2 inches higher than beans and soak overnight.
Drain beans in a colander and rinse. Return to saucepan.
3 cups of water
Add water and bring to a boil.
1 teaspoon canola oil
1 teaspoon salt
1 bay leaf
Add oil, salt, and bay leaf to saucepan with black beans. Cook over low heat, stirring occasionally, until beans are fully cooked and flavors have combined, about 90 minutes.
Remove from heat. Find and remove bay leaf and drain excess water. Set aside.
Sweet Potatoes (30 min)
600g / 2 sweet potatoes, peeled and diced into small cubes
Rinse and scrub sweet potatoes to remove any dirt on the skins. With skins on, dice sweet potatoes into small, 1/4-inch cubes.
water, as needed
Place diced sweet potatoes in a large saucepan and add water until potatoes are submerged by 1 inch. Bring to a boil over high heat. Reduce heat to a simmer, cover, and cook until potatoes are tender and can be pierces with a fork, about 20 minutes. Drain sweet potatoes and set aside.
Mild Tomato Salsa (10 min)
2 large tomatoes
Core and seed tomatoes. Dice into small pieces and place in a medium bowl.
2 tablespoons red onion, minced
½ tablespoon fresh squeezed lime juice
½ tablespoon fresh squeezed lemon juice
2 teaspoons finely chopped fresh cilantro
½ teaspoon kosher salt
Add onion, juices, cilantro, and salt to bowl with tomato mixture. Stir to combine and then set aside.
Burrito Filling (20 min)
2 teaspoons canola oil
In a large skillet, heat oil over medium heat until shimmering.
1 red onion, diced
3 cloves garlic, minced
Saute onion and garlic until soft, about 5 minutes.
reserved sweet potatoes
1 tomato, cored and diced
1 red bell pepper, thinly sliced
½ teaspoon chili powder, or to taste
Add cooked sweet potatoes, tomato, bell pepper, and chili powder to skillet. Saute and mash about half of the sweet potatoes with a wooden spoon while cooking to create a creamy but slightly chunky mixture. Cook until mixture is well combined, about 3 minutes.
2 cups reserved black beans
1 cup chopped kale or spinach
1 tablespoon lime juice
Add black beans, kale or spinach, and lime juice to skillet. Stir until combined and heated through.
½ teaspoon salt, or to taste
¼ teaspoon pepper, or to taste
Remove from heat and add salt and pepper to taste.
Assembly
568g / 8 large tortillas
2 avocados, sliced
shredded cheddar or colby cheese
sour cream
Spoon sweet potato mixture, salsa, several slices of avocado, cheese, and/or sour cream (as desired) onto tortilla. Roll into a burrito and enjoy!