Warm up with a Sweet Potato Burrito

Comfort foods have taken on new meaning to me since discovering a gluten intolerance.  The crock of chicken noodle soup, the heaping bowl of pasta, and the pizza just aren’t the same when prepared gluten free.  However, this recipe for Black Bean Sweet Potato Burritos warms my heart and my stomach, even with gluten free tortillas.  This recipe comes from the cookbook “Simply in Season” by Mary Beth Lind & Cathleen Hockman-Wert and was submitted by Randy and Juanita Nyce, Philadelphia, PA.

Black Bean Sweet Potato Burritos

  • 3 cups sweet potatoes (peeled and diced)
  • 1/2 onion (chopped)

Saute in large frypan in 1 tablespoon oil just until tender.  Add water or apple juice as needed to prevent sticking.

  • 2 cups cooked black beans
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Add and cook until heated through.

  • 8 flour tortillas (I substitute my favorite gluten free tortillas)
  • 1 1/2 cups cheddar cheese (shredded)

Divide bean mixture and cheese among the tortillas and roll up.  Place in a 9×13-inch baking pan.  Lightly spray with olive oil if desired.  Cover pan with foil and bake at 350F for 20-25 minutes.  Garnish with sour cream, salsa, and fresh cilantro.

Enjoy!

Wendy Brister
wbbrister@comcast.net

Wendy Brister is a freelance garden writer and marketing consultant specializing in vegetable gardening, native plants, and sustainable landscaping.