Today’s recipe will take significantly longer than some of the other ones we’ve highlighted recently, but the end result is definitely worth it. For this sweet potato and black bean burrito recipe, you can opt for something vegan-friendly if the Greek-style yogurt doesn’t sound appealing.
- Three medium sweet potatoes (one pound)
- Sea salt and black pepper
- A pair of fourteen-ounce cans of rinsed and drained black beans
- Teaspoon of onion powder
- 1 ¾ ounce of toasted walnuts
- Teaspoon of garlic powder
- A pair of teaspoons of hot smoked paprika
- Teaspoon of dried Italian herb mix
- A pair of teaspoons of chipotle paste (for the yogurt)
- Three and a half ounces of Greek or dairy-free yogurt
- Seven ounces of peeled and grated carrots
- Four large corn or wheat tortillas
- A small ripe peeled and quartered avocado
- Three and a half ounces of shredded iceberg lettuce
- Seven ounces of peeled and grated beetroot
Begin by preheating your oven to 350 degrees. Use a fork to prick the sweet potato all around and then place it on a small baking tray before baking for about fifty minutes or until it’s entirely soft. Remove it from the oven and allow it to cool. Turn the oven off and scoop out the flesh from the potato to place into a large bowl.
Place half of the beans in a food processor along with the walnuts and then blend them until smooth. Follow by adding the flesh of the sweet potato along with the onion and garlic powder, the remaining black beans, herb mix, and the paprika. Season with the pepper and salt and then mix well.
Use baking parchment to line the baking tray. Divide the mixture you just made into a quartet of portions and then mold it into a log-like shape of about 6 x 2¾ x ¾ inches. Sightly flatten them before allowing them to chill for at least two hours.
Fire up the oven to the same temperature as before and cook the patties for fifty minutes. While that’s cooking, mix the yogurt and paste together in a bowl. Once the patties are ready, place tortillas in the oven for a minute until they’re warm but pliable.
Use a big spoonful of the yogurt mix to spread across each tortilla before adding a potato patty in the middle of it. Top with the beetroot, lettuce, and carrot. Slice a quarter of the avocado in half and place both pieces on top before tightly rolling the tortilla around the filling. Slice it in half and you’re ready to serve.
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as tortilla customized branding, brands like Tacomex and Vedgee, or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.