Sweet Potato Burritos

Our CSA has been overloaded with sweet potatoes for the past two months.  I’ve found a lot of different recipes to use them up and this one is currently our favorite.

Sweet Potato Burritos with Avocado Salsa Verde
adapted from Cookie and Kate

  • 1 medium sweet potato, cut into small cubes
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne
  • sea salt and black pepper
  • several sweet peppers, sliced into thin rings
  • 8 flour tortillas
  • 1 can black beans, rinsed and drained
  • 1/2 cup shredded Pepper Jack cheese
  • 1 avocado
  • 1/2 cup of salsa verde (we like hot tomatillo White Girl Salsa)
  • 1 garlic clove, chopped
  • 1/2 lime, juiced
  • 1/4 cup cilantro, chopped
  1. Heat the oven to 450 degrees.  Toss the sweet potatoes with 1 Tbsp olive oil and the spices.  Place into a pan and put in the oven for 25 minutes, or until tender.
  2. Sauté the peppers over medium heat in some olive oil until soft.
  3. Assemble the burritos by placing sweet potatoes, peppers, beans, and cheese in the tortillas and rolling them up.  Place them all into a pan and put back in the oven for 5 minutes.
  4. While the burritos are cooking place the avocado, salsa, garlic, lime juice, and cilantro in a food processor and pulse until smooth.  Add a Tbsp of water at a time until it is a spreadable consistency (it usually only takes me one Tbsp).
  5. Place the burritos on your plates and cover with the avocado salsa verde.


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