Sweet, spicy, savory burritos...and a lot of cheese.

Guys, I'm back!  Yes, another post starting with an apology for the hiatus: travel, houseguests, Mardi Gras, and the flu are all in my past now, so I can start making food again.


This week's recipe: Sweet Potato and Black Bean Burritos!  Vegetarian (for those of you to whom that is important), surprisingly filling, and far tastier than anything this healthy usually is, these things also freeze well and can be reheated on those nights when you get home entirely too late and just wish you had some Mexican food....i.e. I wish I had made these pre-Mardi Gras.

This recipe comes courtesy of my farmer's market, who also supplied me with the onions and the sweet potatoes.  Thanks, Hollygrove.

I started by peeling and cubing 3 small sweet potatoes (or 2 large ones, whatever you've got on hand), cubing an onion, cubing a red bell pepper, and dicing 2 jalapeños, then combining all those little cubes in a large bowl with a couple of tablespoons of olive oil, a generous shake of both cumin and chili powder, and salt and pepper to taste.

I spread the spiced cubes on a baking sheet and roasted them at 425˚, stirring once halfway through.

While the veggies were roasting, I chopped 1/4 cup of packed cilantro, drained and rinsed a can of black beans, and added them to the empty bowl with a hefty dose of lime juice.  I then added the roasted veggies back to the bowl, gave it a good stir, and ended up with this fabulous fiesta of color.

¡Olé!

I spooned a spoonful* into the middle of some pretty large tortillas, sprinkled on some Mexican blend cheese (better for melting than other blends), and rolled it up like the true burritoista that I am.  

*about 1/4 cup

I swear, I could work at Moe's or Chipotle now, because I am now a Master Roller since this recipe produced SO MANY BURRITOS.  Hence the freezing. And the eating for breakfast, lunch, and dinner.  And the pawning off on friends.

Once rolled and back on the baking sheet, this little village of bean blankies (shoutout to my Tom Haverford fans!) cooked for another 15 minutes at 375˚.

The next time I make these, I'll probably add a little ground beef or pork because I'm a reckless and insatiable carnivore.  I'll probably also cube the sweet potatoes a little smaller, because even though they roasted up beautifully tender, my drunk self prefers small chunks in my late-night Mexican food endeavors.

Final note: I win at life with this important purchase.

ONE POUND o' cheese.  Lawd.