Sweet Potato Burrito Smothered in Avocado Salsa Verde
Total Time
1 hour
Prep Time
15 mins
Cook Time
45 mins
Rating
4.9 out of 5 stars
(51)
Ingredients
4-6 burritos
- 2 medium sweet potatoes
- 2 red bell peppers
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon cumin
- ½ teaspoon smoked hot paprika or chipotle powder
- ¼ teaspoon cayenne (omit if sensitive to spice)
- Salt and black pepper, to taste
- 4 to 6 whole wheat tortillas
- 1 can (15 ounces) black beans, rinsed and drained
- 1 to 2 cups shredded Jack cheese or cheddar cheese
- 2 ripe avocados
- 1 cup mild salsa verde, homemade or jarred
- 2 garlic cloves, roughly chopped
- 1 lime, juiced
- ¼ cup packed cilantro leaves
- Up to 2 tablespoons water, to thin as necessary
- Salt, to taste
- 1 ½ cups chopped romaine lettuce
- 1 small red onion, finely chopped
- Sour cream, optional
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Preparation
Chef’s notes
Roast the sweet potatoes ahead of time and warm them up a bit before assembling the burritos for a quick weeknight meal. You could also bake a batch of them and wrap them up for later, reserving the avocado sauce and toppings for the last minute.
The taste of the avocado sauce is dependent on the type of salsa you use. I recommend a mild salsa verde made with tomatillos.
The avocado sauce will keep well in a jar in the fridge for a few days. If you find that the surface is browning over time, cover the surface of it with plastic wrap to minimize contact with air.
If you have leftover sauce, it doubles as a stellar salad dressing on romaine lettuce.
You don’t necessarily have to bake these burritos (warm tortilla, black beans and sweet potatoes should melt the cheese) but I preferred the faintly crunchy exterior of the baked burrito.
This burrito could easily be made vegan by omitting the cheese and sour cream. Still delicious, I promise!