Today’s post started out as an assignment for my intern Courtney and turned into a tasty lunch for me. See, I’m smart that way.
While Courtney generally helps me with design and layout duties, this week she wanted to play in the kitchen and I said, “Go for it girlie! Let’s check out your chops!” She chose her favorite ingredient combo, created the recipe and after we played around taking pics in the kitchen she wrote this post. My stomach says she came up with a winner and I know you’ll agree after you make her vegetarian Sweet Potato and Black Bean Burritos.
Take it away Courtney…
There are a few things in life that make me really happy. A well designed book cover, a beautiful fall day, the sound of my kids playing nicely with each other – without me.
When it comes to food, nothing compares to the smell of diced onion and minced garlic over an open flame. I don’t know why but it makes me feel like I know what I’m doing in the kitchen. I feel legit. I feel happy. And once your onions are nice and translucent, the possibilities are endless.
While most of us associate the aroma of onions and garlic with the start of favorite comfort foods like chicken pot pie, meatloaf or just about any Italian or Mexican meal, today we’re going full-on vegetarian.
First up, is my own go-to recipe. My Sweet Potato and Black Bean Burrito is easily adaptable to whatever you have in your fridge that day, and with a busy schedule and kids to feed, that’s key for me.
This recipe’s go to ingredients are the aforementioned onion, garlic and black beans but adding in different ingredients is what makes this recipe special. But don’t EVER omit the cream cheese. That’s just plain wrong.
On this particular day, I had a sweet potato and red pepper on hand, as well as a few cherry tomatoes that survived the freeze from last week’s first frost (way to go little ‘maters). The sweet potato really upped the satisfaction ratio and brought in that fall flavor that makes everything seem cozy.
A couple of other ideas for bursting burritos? Like I said, cleaning out the fridge makes for good grub, and here’s a few combos to take along on your ride:
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green peppers or spicy hatch chiles with fresh corn (I freeze my own at the peak of corn season)
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butternut squash and brown rice
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or summer squash, green onions and quinoa
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and don’t ever forget the cream cheese!
Just ask my neighbors what I borrow from them the mostโI’ll give you a clue it’s not a cup of sugarโit’s probably a new burrito combo in the making.
Sweet Potato and Black Bean Burritos
PrintIngredients
- 2 tablespoons olive oil
- 1 small onion diced, or about ยฝ cup
- 2 cloves garlic minced
- ยฝ red bell pepper diced or about ยฝ cup
- 1 tablespoon jalapeno diced
- 1 small sweet potato cubed, or about 1 cup
- 1 can black beans drained
- 3 ounces cream cheese
- ยฝ teaspoon salt
- Whole wheat tortillas
- 2 tablespoons fresh cilantro
- Cherry tomatoes halved
Instructions
- Place sweet potatoes in a microwave safe bowl with a tablespoon of water and cook for 3 minutes, or until tender. Set aside.
- Heat oil over medium heat. Add onion, garlic, and peppers and cook until onions are translucent, about 3 minutes. Add beans and sweet potato and cook until heated through, about 3 minutes.
- Add creme cheese and stir until combined. Add salt and stir. Scoop onto whole wheat tortillas and top with cilantro and tomatoes.
I’ve rounded up six more divine dishes that can do double duty as dinner (today’s post brought to you by the letter “D”). With just a few steps each, and some quality ingredients, a great meal is just minutes away.
All of these recipes are vegetarian, because that’s usually the route I go when deciding what to make for dinner while simultaneously cooking dinner.
Get ready for a flavor explosion with Lindsay’s Southwestern Quinoa and Black Bean Casserole on Pinch of Yum.
Luisa of the Wednesday Chef breaks all the rules of roasting vegetables and comes up with something pretty great with her Best Roasted Vegetables Ever recipe.
Of course I had to include a brinner recipe, and it doesn’t get simpler than a basic fritatta. ย Lindsey of Cafe Johnsonia makes her Simple Kale Frittata special with yummy home fries.
Join Amanda at Marshalls Abroad to see how she makes a gorgeous homemade pizza using ingredients found near her local Japanese farmers market.
I have been replacing butternut for pumpkin this fall in all my recipes just for fun. Jennifer’s Curried Apple Pumpkin Soup at Savory Simple is looking perfect for this weekend.
Alison at Simple Bites combines, beets, carrots, goat cheese and bread (and garlic and onion, of course) in a most simple and beautiful way in her Quick Skillet Roasted Vegetables on Cheese Toast.
I hope you liked my onion and garlic themed line-up, and thanks for letting me share my first post with you. If you like this one, I just might be back. ~ Intern Courtney
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Patti
Just made the burrito and it is so good. Thanks for the recipe.
heidi
So glad to hear you enjoyed it! Thanks for the feedback.
Trisha
This is so good I made it two days in a row. Thanks!
Lisa Johnson
I know for certain this is a delish recipe, cuz I make almost this very same product, and have for about four years! I love sweet potatoes SO MUCH that I started a business based on them from my Vermont kitchen… and now we’re in 60+ stores and on Amazon… they are so fabulous, and go great with corn and black beans and Mexican spices!!
congratulations on spreading the yammy love…
Lisa, Yambassador at Yummy Yammy
Cammie
I saw your meal and thought, that looks like Courtney. Good job! It looks perfect. I’ve added it to my dinner list for next week.
Liz @Life Made Sweet
You canโt go wrong with Sweet Potatoes absolutely one of my fav foods of all time! Love this and totally pinning it!
Sommer @ ASpicyPerspective
Love, love, LOVE this, Heidi! I could eat this for supper every single night!
Ashley
Absolutely beautiful! This lunch looks like a real winner, and much different from the standard taco fare. Yum!
heidi
Courtney outdid herself, that’s for sure.
Laura (Tutti Dolci)
Killer burritos, I’m loving the sweet potato + black bean combo!
Lindsey (Cafe Johnsonia)
Courtney, your recipe looks amazing! I can’t wait to try it. I’m so honored that you’d include my fritatta! Thank you so much!
Stefanie @ Sarcastic Cooking
Great and easy combo. I love the addition of the cream cheese. I bet that cuts the heat from jalapenos. Yum!
Corinne
I’m most proud of myself in the kitchen when I can take random left-overs or things in my fridge and make a yummy meal out of it! That burrito not only looks delicious but satisfying and filling, too!
Judy
I don’t see the actual recipe for the Sweet Potato and Black Bean Burritos??
heidi
Sorry, we had a glitch, it’s up now!
Bev @ Bev Cooks
Want. the burrito. now.
Brenda @ a farmgirl's dabbles
You are speaking my language right now. I am on one heckuva sweet potato kick. I NEED to make these burritos, and you can bet I won’t be skipping the cream cheese. ;)
Tieghan
This is also one of my favorite combos! So healthy, but also comforting at the same time. Perfect for easy fall meals!
Cecile Roy
You “done good” Courtney – great recipe !! Pinning it immediately!! And I’m going to check out the recipe for “Jenniferโs Curried Apple Pumpkin Soup” – thanks for the tip of using butternut squash instead of pumpkin. I’ve always been intimidated about the idea of having to cook a pumpkin.
Katrina @ Warm Vanilla Sugar
Loving these! I need a fun new taco to fall-ify!
Johlene
I love the idea of black beans and sweet potato together in a dish, Im a great fan of both these ingredients :-) Xx