Sweet Potato And Black Bean Burritos

I’ve done a 180. Last week I encouraged you to use canned beans ; this week I’m telling you to cook them from scratch AND, if you’re up for it, to roll your own flour tortillas.

Ignore me. Or don’t:

Earlier this week, for reasons I cannot explain, I made flour tortillas from scratch , something I did often years ago, but can’t justify making a priority anymore.

And then, with a full pot of slow cooker black beans on hand, I took my favorite quesadilla recipe down a different path: I made burritos instead, warming the homemade tortillas slightly, then rolling them with Boston lettuce, sour cream, a little grated Monterey Jack, the smoky sweet potato filling, a spoonful of those warm, creamy beans, and a big squeeze of lime.

When everything is made from scratch — the tortillas, the beans, the filling — there’s no way together it won’t be good. But even so, I was surprised by the combination, by both its freshness and heartiness, by how delicious and satisfying it all tasted as a whole.

Moreover, once everything is made — I know, I know, easier said than done — you have all the components on hand for a quick dinner. Twice this week, after late evening activities, these burritos were dinner. They came together in no time, and they were inhaled about just as quickly. Famished!

If you find yourself holed up this weekend, and you’re up for a little adventure, here’s your game plan:

1. Break out your crock pot tonight or first thing tomorrow morning, and Cook. Those. Beans .
2. Tomorrow (or tonight!), make the sweet potato taco filling (recipe included below) — it takes no time to throw together, especially if you have a food processor. It stores well in the fridge, too.
3. And, should you find yourself twiddling your thumbs, roll out some tortillas — there’s nothing to it: whisk together flour, salt and baking powder; cut in softened butter; add warm water; knead briefly; let rest; shape and roll! Video included below. They’re so much fun. You can do it 💪🏽💪🏽💪🏽

PS: You guys are loving these two recipes:

• Vegan “No-Tuna” Tuna Salad
• One-Pot Lemon Orzo Chicken with Artichoke Hearts

Here’s the play-by-play: Make or find some good tortillas.

Gather the fillings: sweet potato taco filling (recipe below), black beans ( slow cooker if you’re up for it), grated cheese, sour cream, and lime.

Start layering …

Description

Black Beans: You can use one 15-oz can of black beans, drained and rinsed, or if you’re up for cooking from scratch, here are two options:

• Simplest Slow Cooker Black Beans
• Pressure-Cooked Black Beans

For the sweet potato filling:

• 1½ cup s finely chopped onion
• 2 garlic cloves, minced
• 3 to 4 tablespoons olive oil
• 4 to 5 cup s grated peeled sweet potato
• 1 teaspoon chili powder
• 1 to 2 teaspoons ground cumin
• generous pinch of cayenne
• salt and ground black pepper to taste
• a cup or more of finely minced cilantro
• fresh lime juice to taste

For assembly:

• 6 burrito-sized tortillas, homemade are fun
• sweet potato filling
• 1.5 cups cooked black beans, see notes above
• Boston lettuce or other
• grated Cheddar or Monterey Jack to taste
• sour cream to taste
• fresh lime to taste

1. Make the sweet potato filling: In a large sauté pan set over medium heat, sauté the onions and garlic in 3 tablespoons of the oil until the onions are translucent. Add the grated sweet potatoes, chili powder, cumin and cayenne, turn the heat to low, and cook, covered — covering is important to prevent sticking — for about 8-10 minutes, stirring every few minutes to ensure it’s not sticking or burning. When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. Stir in the cilantro. Squeeze 1/2 a lime over the sweet potatoes, mix, taste, and adjust with more lime and salt to taste until it tastes nicely seasoned.
2. Assemble the burritos. Gather all of your ingredients. I like to warm up my beans in a small skillet, and if my sweet potato filling has been refrigerated, I like to warm that up, too. I also like to quickly warm up my tortillas (30 seconds) in a large, dry skillet.
3. Place a tortilla on a plate. Top with lettuce. Top with beans, then cheese, sweet potato filling, sour cream, and a big squeeze of lime. Roll into a burrito. Halve and serve. (Obviously: layer the fillings as you wish.) Repeat with remaining tortillas and ingredients.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Burrito
• Method: Stovetop
• Cuisine: Mexican

Description

Black Beans: You can use one 15-oz can of black beans, drained and rinsed, or if you’re up for cooking from scratch, here are two options:

• Simplest Slow Cooker Black Beans
• Pressure-Cooked Black Beans

For the sweet potato filling:

• 1½ cup s finely chopped onion
• 2 garlic cloves, minced
• 3 to 4 tablespoons olive oil
• 4 to 5 cup s grated peeled sweet potato
• 1 teaspoon chili powder
• 1 to 2 teaspoons ground cumin
• generous pinch of cayenne
• salt and ground black pepper to taste
• a cup or more of finely minced cilantro
• fresh lime juice to taste

For assembly:

• 6 burrito-sized tortillas, homemade are fun
• sweet potato filling
• 1.5 cups cooked black beans, see notes above
• Boston lettuce or other
• grated Cheddar or Monterey Jack to taste
• sour cream to taste
• fresh lime to taste

1. Make the sweet potato filling: In a large sauté pan set over medium heat, sauté the onions and garlic in 3 tablespoons of the oil until the onions are translucent. Add the grated sweet potatoes, chili powder, cumin and cayenne, turn the heat to low, and cook, covered — covering is important to prevent sticking — for about 8-10 minutes, stirring every few minutes to ensure it’s not sticking or burning. When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. Stir in the cilantro. Squeeze 1/2 a lime over the sweet potatoes, mix, taste, and adjust with more lime and salt to taste until it tastes nicely seasoned.
2. Assemble the burritos. Gather all of your ingredients. I like to warm up my beans in a small skillet, and if my sweet potato filling has been refrigerated, I like to warm that up, too. I also like to quickly warm up my tortillas (30 seconds) in a large, dry skillet.
3. Place a tortilla on a plate. Top with lettuce. Top with beans, then cheese, sweet potato filling, sour cream, and a big squeeze of lime. Roll into a burrito. Halve and serve. (Obviously: layer the fillings as you wish.) Repeat with remaining tortillas and ingredients.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Burrito
• Method: Stovetop
• Cuisine: Mexican

Find it online : https://alexandracooks.com/2020/01/17/sweet-potato-and-black-bean-burrito/

Last summer, this spicy green bean recipe opened my eyes to the wonderful world of blistered string beans, reminding me, too, that harnessing the power of a few heavy-hitting ingredients — capers, garlic, crushed red pepper flakes — can pay off big: super-flavorful vegetables in no time.

It also reminded me of maybe the most neglected tool in my kitchen: my broiler!

In the winter, I get in such a routine of roasting sheet pan after sheet pan of vegetables for what seems like forever. But in a fraction of the time, the broiler can do similar work. The flavor of broiled vegetables is not the same as roasted — i.e., they don’t taste caramelized — but broiled vegetables are cooked nonetheless and, in some instances, cooked better.

Take for instance broccoli. What I love about a broiled broccoli spear is that its florets char, while its stems remain vibrant, brilliant green in hue with a nice al dente texture, a feat achieved in 5 to 6 minutes total.

Seasoned merely with olive oil and salt, this broccoli is delicious on its own straight from the broiler, but upon being hit with a sauce, an infusion really, made from both coconut and sesame oil, soy sauce, sesame seeds, scallions, and chili paste (Sambal Oelek or Sriracha), it becomes truly irresistible.

As with the green beans, I could eat this whole platter of broccoli alone, but when I feel like sharing, I’ll tuck them aside this warm tofu with spicy sesame scallion sauce (see below) or this broiled ginger-soy salmon , or I’ll heap them onto a scoop of this Instant Pot brown rice , crack a poached egg over top, and call dinner done.

PS: Roasted broccoli is also delicious . As is pan-seared .

Here’s the play-by-play: Cut broccoli into spears.

Cut larger spears in half again or into quarters.

Transfer to a foil lined sheet pan and toss with olive oil and salt.

Broil for 5 to 7 minutes total, flipping the spears over halfway.

Transfer broiled broccoli to a serving platter.

Meanwhile: slowly heat together a tablespoon each of sesame oil, coconut oil, soy sauce, Sambal Oelek (or other hot sauce), and sesame seeds. Add 4 thinly sliced scallions.

In the time it takes for the broccoli to broil, this flavorful oil will be done.

Pour the sauce over the broccoli.

Serve immediately or at room temperature.

I’ve been loving it aside thiswarm tofu with spicy dipping sauce, an oldie but such a goodie.

Description

Inspired mostly by this blistered green bean recipe but also this homemade ranch with scallion sizzle.

As noted in the post, I like serving this broccoli with this warm tofu . This broiled salmon would be another nice option.

For the sizzle:

• 1 tablespoon sesame oil
• 1 tablespoon coconut oil
• 1 tablespoon sambal oelek or Sriracha
• 1 tablespoon soy sauce
• 1 tablespoon sesame seeds
• 4 scallions, thinly sliced

For the broccoli:

• 1.25 lbs (roughly) broccoli
• 1 tablespoon neutral oil, such as grapeseed or canola
• kosher salt
• flaky sea salt, such as Maldon, for finishing, optional

1. Heat the broiler to high for at least 15 minutes. Line a rimmed sheet pan with aluminum foil.
2. In a small skillet, place the sesame oil, coconut oil, sambal oelek or Sriracha, soy sauce, sesame seeds, and scallions. Turn the heat to low and let the oils slowly infuse.
3. Meanwhile, prepare the broccoli: cut the head into spears; then cut larger spears into half or quarters.
4. Toss the broccoli on the prepared sheet pan with the tablespoon of neutral oil and a generous pinch of kosher salt. Taste a small spear of broccoli raw — it should taste nicely seasoned. Transfer pan to broiler and cook 2 minutes. Check. If the broccoli isn’t beginning to char, return it for another minute. Check again. If the spears are charring, remove the pan from the oven, and flip each spear over; then return pan to the broiler for another 2 minutes. Check again. Remove pan from the oven when the broccoli is charred to your liking, about 5-7 minutes total. ( Note: When my broiler has preheated sufficiently, my broccoli consistently cooks to my liking in 5 minutes with a flip after 3 minutes. Every oven is different, however, so be vigilant! )
5. Transfer broccoli to a serving platter.
6. Meanwhile, the oils in the skillet should be gently shimmering and the sesame seeds and scallions should be beginning to frizzle. Turn the heat up to medium or high and keep a close watch. As soon as you see the oil bubbling more rapidly, remove the pan from the burner and pour the oil over the broccoli.
7. Gently toss. Taste. Season with sea salt if desired — if your broccoli was nicely seasoned before going under the broiler, you might not need any additional salt. Serve immediately.

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Category: Side Dish
• Method: Broiler
• Cuisine: Asian