Spinach, Sweet Potato and Black Bean Burritos
Quick and simple, these Spinach, Sweet Potato & Black Bean Burritos have a little kick from jalapeño and chipotle peppers. Leave them out if you have sensitive eaters. Make them gluten free with a GF wrap, vegan by eliminating the cheese. These are versatile and delicious! Great to have in the freezer to grab n go!
2 tablespoons olive oil
2 medium sweet potato, peeled and cubed
½ medium red onion, chopped
1 jalapeno or poblano pepper, chopped (optional)
Kosher salt and pepper
1 15.5oz can black beans, rinsed
1 tablespoon chopped chipotle peppers in adobo (more if you like it spicy)
1 small bunch spinach, rinsed and coarsely chopped
6 ounces Monterey Jack cheese, coarsely grated (use your favorite cheese here, optional)
6-8 large flour tortillas (room temp or warmed in microwave for 10 sec to make easier to roll)
sour cream or plain Greek yogurt, to top (optional)
salsa, to top
avocado, to top
cilantro, to top
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