| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 10 burritos |
Ingredients
- 1 1/2 pounds sweet potatoes, cut into 1/2-inch cubes
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1/2 Spanish onion, finely diced
- 1 jalapeno, seeded and finely chopped
- 1 tablespoon chili powder
- 1 tablespoon tomato paste
- 1/2 teaspoon dried Mexican oregano
- 2 cups packed fresh baby spinach
- One 15-ounce can black beans, drained
- One 14.5-ounce can diced tomatoes
- 1 cup crumbled queso fresco
- Juice of 1 lime
- Ten 10-inch whole-wheat tortillas
- 1 bunch fresh cilantro, chopped
- Hot sauce, as desired
Instructions
- Preheat the oven to 425 degrees F.
- Add the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside.
- Add 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed.
- Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. For freezer meal prep, wrap tightly in plastic wrap or parchment paper and store in an airtight container or bag. Freeze for up to 3 months.
- To reheat, place wrapped burrito in the microwave and reheat for 3 minutes, flipping once. Unwrap, garnish with the cilantro and hot sauce, if desired, and serve!
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 327 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 8 g |
| Sugar | 6 g |
| Protein | 11 g |
| Cholesterol | 8 mg |
| Sodium | 595 mg |
Reviews
Love this recipe! Making again today! First time I used shredded Mexican cheese and today trying the cojita cheese. Used low carb tortillas and froze the burritos and leftover mixture. Defrosted quickly in microwave and placed mixture on tostada shells! So tasty and fresh!
Fantastic meatless meal option. I didn’t have a jalapeño so used a can of Rotel in place of diced tomatoes. Added a few dashes of cumin with the spices. Remember to salt and pepper when building the mixture. Cheese I had on hand was cojita, though so not too much salt!
This is a great recipe. I did add more onions and I mixed some sour cream with Sriracha for dipping.
Added ground turkey to the recipe with some homemade ‘taco seasoning’ and it is fantastic. Substituted kale for spinach as my local market had a sale. Tremendous. Used taco wraps vs burrito wraps to make them more portable. 100x better than any commercial frozen alternative.
We really enjoyed these. The sweet potatoes made the dish rather sweet but the hot sauce balanced everything out. Maybe more onion next time.
These are delicious. The whole family likes these and the filling is great warmed up by itself!
I did not enjoy these, the flavor or texture. It lacked seasonsing and I don’t think the spinach translated well. Normally, I love spinach in all sorts of dishes. Also, I decided to warm the tortillas first and that helped.
I loved it. Did add Bella mushrooms and 1/2 chipotle chili pepper and 1/2 chili pepper and some seeds on jalapeño love some spicy. Add to my Daniel fast recipes. Love eating plant based. Thanks
These were delicious! I might even make them again next week, since I have extras for most ingredients. I did make some changes such as using marjoram (couldn’t find mexican oregano) and Oaxaca cheese (because all the queso frescos they had were going to expire). I also left out ingredients I don’t like (I.e. lime juice, jalapeño, chili powder).
LOVE, LOVE this recipe! I didn’t have jalapeños so I just added some pepper. I’m a vegetarian. My family is not. I ate them as is. For my family, I added cooked ground beef to their burritos, This recipe also works when doing the Daniel Fast with my church. Thank you Molly for a healthy and delish recipe.