Sweet Potato Black Bean Burritos with Chipotle Crème Fraiche
You can never have too many main course recipes, so give Sweet Potato Black Bean Burritos with Chipotle Crème Fraiche a try. This recipe serves 4 and costs $1.7 per serving. One portion of this dish contains about 17g of protein, 8g of fat, and a total of 397 calories. Plenty of people really liked this Mexican dish. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of sweet potatoes, lemon juice, coriander, and a handful of other ingredients are all it takes to make this recipe so tasty. 7864 people have made this recipe and would make it again. It is brought to you by The Novice Chef Blog. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a spectacular spoonacular score of 98%. Similar recipes include Black Bean & Chipotle Tostadas with Crème Fraîche, Black Bean and Sweet Potato Burritos, and Crispy Black Bean Sweet Potato Baked Burritos.
Servings: 4
Ingredients:
2 15.25 oz cans black beans, drained and rinsed
1 chipotle pepper in Adobo sauce (or half if you don't like it hot)
2 tablespoons minced chives
2 tablespoons minced cilantro
3 teaspoons coriander
1/2 cup Creme Fraiche
2 teaspoons cumin
2 large garlic cloves, minced
2 teaspoons lemon juice
1 teaspoon olive oil
2 cups chopped onion (about 1 large onion)
1 teaspoon salt
3 cups mashed, baked sweet potatoes
8 (10 inch) wheat flour tortillas
1 teaspoon white pepper
Equipment:
oven
frying pan
food processor
baking sheet
microwave
aluminum foil
Cooking instruction summary:
For the burrito: Preheat oven to 400 degrees.Heat olive oil in a non stick skillet over medium heat. Add onions and garlic, sautéing until slightly browned and staring to become translucent, about 4-6 minutes. Then mix in the coriander, cumin, white pepper, and salt. Cook for 1 more minute and remove from heat.In a food processor, pulse black beans and onion mixture until smooth. Finally fill each tortilla with about 1/3rd cup of both the bean mixture and the mashed sweet potatoes. Roll tortillas into burritos. Place on a cookie sheet sprayed with olive oil (or Pam). Bake for 15 minutes. Serve immediately with a healthy sized drizzle of Chipotle Creme Fraiche. TO FREEZE: Right after rolling the burritos, wrap each burrito in a tight layer of saran wrap followed by a layer of foil. Freeze up to 3 months. When ready, unwrap completely and bake at 400 degrees for 30 minutes. For Chipotle Crème Fraiche:Puree all ingredients in food processor. Then for proper drizzle consistency pop in the microwave for about 10 seconds.
Step by step:
1. For the burrito: Preheat oven to 400 degrees.
2. Heat olive oil in a non stick skillet over medium heat.
3. Add onions and garlic, sautéing until slightly browned and staring to become translucent, about 4-6 minutes. Then mix in the coriander, cumin, white pepper, and salt. Cook for 1 more minute and remove from heat.In a food processor, pulse black beans and onion mixture until smooth. Finally fill each tortilla with about 1/3rd cup of both the bean mixture and the mashed sweet potatoes.
4. Roll tortillas into burritos.
5. Place on a cookie sheet sprayed with olive oil (or Pam).
6. Bake for 15 minutes.
7. Serve immediately with a healthy sized drizzle of Chipotle Creme Fraiche. TO FREEZE: Right after rolling the burritos, wrap each burrito in a tight layer of saran wrap followed by a layer of foil. Freeze up to 3 months. When ready, unwrap completely and bake at 400 degrees for 30 minutes. For Chipotle Crème Fraiche:Puree all ingredients in food processor. Then for proper drizzle consistency pop in the microwave for about 10 seconds.
Nutrition Information:
covered percent of daily need
