Portions:
4
Ingredients
- 1 sweet potato, cut into cubes of about (3/8 in)
- 2 tbsp olive oil
- 1 tbsp maple syrup (preferably golden syrup for its delicate flavor)
- 1/4 tsp salt
- Pepper, to taste
- 1 onion, chopped
- 1 tsp ground cumin
- 1 tbsp chili powder
- 1 tsp dried oregano
- 1 15 oz can black beans, rinsed and drained
- 1/4 cup water
- 2 tomatoes, diced
- 1/4 cup plain yogurt or light sour cream
- 4 large tortillas
- 1 avocado, sliced
- 1/2 cup fresh cilantro, chopped
- 1 lime, quartered
- Spicy oil or Tabasco (optional)
Method
- Preheat oven to 450° F. Line a baking sheet with parchment paper.
- Place the cubed sweet potato into a large bowl and pour 1 tbsp of oil and the maple syrup over top. Mix well. Scatter this over the baking sheet and season with salt and pepper. Place in oven and bake 10 minutes. Stir with a spatula and return to oven, this time under the broiler, for 2 minutes (watching carefully!) or until potatoes are well browned.
- Meanwhile, place a large skillet onto medium-high heat and brown the onion with the cumin and chili powder in 1 tbsp of oil. Add the oregano, black beans, water, and tomatoes. Continue cooking for 2 minutes or until the liquid is absorbed.
- Spread 1 tbsp plain yogurt (or sour cream) down the middle of a tortilla. Add a quarter of the black bean mixture, then a quarter of the sweet potatoes. Garnish with slices of avocado and some cilantro. Squeeze a quarter of lime over top and add spicy oil or sauce, if desired.
- Fold ends of tortilla over the filling and roll to close the burrito.
