Quick Sweet Potato Burritos

Sometimes dinner is just not going to happen.  Even though I’m still unemployed, I’ve been doing some babysitting, or sometimes Justin has class late, and by the time we commute back home from the city I’m starving and I have no motivation to make anything fancy for dinner.  This is when having a package of burrito shells, a can of black beans, and some quick rice can really save us — usually from a less healthy and more expensive meal out.

Now, I am by no means claiming that this is a gourmet meal.  But when you are in need of a fast dinner or lunch, a quick burrito is filling and delicious.  This week, I was doing some recipe surfing online, and was inspired with this new addition to our burritos.  I peeled, diced, and roasted a sweet potato and wrapped it up along with some beans, rice and cheese.  Delicious.  In the future, I think I will also add some diced red onion and a little cilantro.  Also, the sweet potato is a nice meat substitute in the burrito, making it a bit more substantial (plus a nice kick of vitamins, especially vitamin A).

Quick Sweet Potato Burritos
I sweet potato, peeled and cut in to small chunks
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon brown sugar
1 tablespoon olive oil
1 can black beans, rinsed
1 cup rice
burrito shells

Toss the sweet potatoes with the salt, pepper, brown sugar, and olive oil in a pan.  Roast in a 400 degree oven for 20 minutes or until fork tender.

Meanwhile, prepare the rice (instant or otherwise, your choice).  After the rice is cooked, mix in the rinsed black beans.

Melt a little bit of butter in a large skillet.  Warm the burrito in the skillet for about one minute, then flip to warm the other side.  Sprinkle the cheese on top to melt.  Fill the warmed burrito with the bean and rice mixture, and some sweet potato chunks.  Wrap and devour.


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