These flavorful and satisfying burritos are filled with mashed sweet potatoes, black beans, corn, and spices. The combination of sweet potatoes, black beans, and corn creates a delicious and nourishing filling, while the spices add a hint of warmth. These burritos are easy to make and they're a great way to use up leftover sweet potatoes.
2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
Salt and pepper, to taste
1 can (15 ounces) of black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
4 large flour tortillas
Shredded cheese, for serving
Chopped fresh cilantro, for serving
Salsa, for serving
In a medium pot, bring a few inches of water to a boil. Add the sweet potatoes and cook until they are tender about 15-20 minutes. Drain the sweet potatoes and mash them with a fork.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook until they are tender about 5-7 minutes.
Stir in the cumin, chili powder, paprika, and cayenne pepper (if using). Cook for 1-2 minutes, until the spices are fragrant.
Add the black beans, corn, and mashed sweet potatoes to the skillet. Stir to combine and cook for an additional 2-3 minutes, until the filling is heated through.
Warm the tortillas according to package instructions.