Sw Potato Burrito

Sweet potatoes rank pretty high on my list of foods I wouldn't want to live without.  So when I heard about the Bloggers Recipe Contest hosted by the North Carolina Sweet Potato Commission, I knew I wanted to try and come up with a recipe or two to submit.

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Must have been fate, as Janetha blogged about an amazing breakfast burrito she had in Chicago.  Sweet potatoes and black beans are not an uncommon pairing for me, but throwing avocado in the mix?  I had to try it!  And wow.  I'm in love.  The flavors melded harmoniously, and this will definitely become a regular on the rotation given how easy it is to throw together :)

ok, so maybe I stuffed a little too much in

PS- You don't have to take it just from me!  My friend Alyssa was able to join me for a burrito, and she raved about it as well, "I absolutely loved the combination of the sweet potatoes, eggs, guacamole, beans and spices. To die for!"

Sweet Potato Black Bean Burritos
Serves 3-4

2 lg sweet potatoes
salt and freshly ground pepper, to taste
1 can black beans, rinsed and drained
cumin, to taste (I used ~1/2t)
3 eggs + 3 egg whites
splash  of milk (dairy or non-dairy, cream or even yogurt would work)
guacamole (1 avocado's worth, or 1/3 of the recipe)
whole wheat tortillas (8-10")
salsa (I used TJ's tomatillo & roasted yellow chili salsa, but you could make your own)
goat cheese (queso fresco would also be good)

Preheat oven to 350deg.  Wash sweet potatoes, poke them with a fork a few times, and wrap them in foil.  Place on a cookie sheet and roast for ~1hr, until they're soft and easily pricked with a fork.  Set aside and let cool, then cut into a rough dice.  Transfer to a bowl and mash with a little salt and freshly ground pepper.

**Roasting the sweet potatoes can be done ahead of time, simply refrigerate until use and bring the potatoes to room temp (or warm) before assembling the burritos.

Place black beans into a bowl, season with cumin, a tad bit of salt (or a little more if you're using no salt added beans) and some freshly ground black pepper.  Roughly mash with a fork, or puree in a food processor if you'd like.

Preheat a large skillet over medium low heat.  Add eggs and whites in a small bowl, a splash of milk and a bit of salt and freshly ground pepper.  Once the pan is warmed, cook eggs slowly, stirring quite often, until they have just started to set (unless you like them dry, in which case keep going until they are to your liking).  Turn off the heat.

To assemble burritos, place tortillas in a damp paper towel and microwave for 15-30sec if you need to get them a little more pliable.  On each burrito, place ~3-4T black bean mash, ~1/3c roasted sweet potatoes, 1/4 of the eggs and 2-3T guacamole.  Wrap up (if you can!), then top with salsa and goat cheese.  I served mine with fruit salad!


It's not too late to enter the contest, entries are accepted until March 21st!