Black Bean and Sweet Potato Burritos

My recipe for Black Bean and Sweet Potato Burritos has gradually evolved from one I read several years ago. I have intentionally changed some things about the original recipe and probably changed it by accident as well on account of making it from memory. I’ve always loved these but the latest iteration was the best.  Since my friends who I shared the burritos with asked for the recipe, I thought I would post it here.

You may want to increase the bean to sweet potato ratio for more protein. I have made these with more beans and they are good that way too, but I think they’re tastiest with lots of sweet potato. The cayenne I use makes these a little hot. You can adjust to taste of course. I usually use creamy peanut butter but these are good with crunchy peanut butter too, if you like crunch.

• Steam until tender (about 10 minutes)
• 3 medium sweet potatoes
• Meanwhile in a dutch oven or large frying pan heat over medium heat
• 2 tablespoons vegetable oil
• Add and cook, stirring frequently, until softened (about 5-8 minutes)
• 1 onion, chopped
• 4 cloves of garlic, minced
• 2 inch piece of fresh ginger, minced
• Add and cook, stirring constantly, until fragrant (about 1 minute)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• Stir into pot one at a time until incorporated
• 1/2 cup peanut butter
• 1 can of black beans, drained and rinsed well
• Add the cooked sweet potato to the pot. Cook and stir until the potato is partially mashed.
• To finish, remove from heat. Add and stir in
• 1/2 cup cilantro, chopped
• 2 tablespoons lime juice
• Either serve with some flour tortillas family style or wrap individual burritos and serve immediately. The filling also keeps well in the fridge for a few days. Just reheat what you want to eat and then wrap it in a tortilla.