It’s healthy, easy to make, freezes nicely, and is just one of those all-around feel-good recipes. Leave out the cheese and it’s vegan–don’t even think you’d miss the cheese, honestly.
- 1Tolive oil
- 3clvgarlic, minced
- 2cnblack beans (15 oz)
- 1⁄4tcayenne pepper (adjust for your heat preference)
- 2Tsoy sauce
- 1ccheddar cheese, shredded
Preheat oven to 350° F. (Skip this step if you are making these to freeze!)
Microwave sweet potatoes on a plate so they are cooked all the way through (pierce with a fork, cook for 12-15 minutes on high). Let cool until they can be handled easily. Remove and discard skins. Mash potatoes and season with salt & pepper. Set aside.
Heat oil in a large pan and saute onions until soft and golden, adding garlic for the last few minutes of cooking. Stir in black beans (including all of their liquid). Add soy sauce and seasonings to taste. Simmer uncovered until liquid is reduced and beans aren’t runny, about 15 minutes.
Layer sweet potato, beans, and shredded cheddar in tortillas and roll up as burritos.
At this point, you can either individual wrap the burritos in foil, and freeze or, place rolled burritos in a casserole dish or on a baking pan and bake for 15-20 minutes, until browned.
Serve with salsa and sour cream.
To microwave frozen burritos: Remove frozen burrito from foil. Place on a microwave-safe plate and cook on high for 3 minutes.
To bake frozen burritos: On a baking sheet, bake in a 450° F oven for 15 minutes.