Sweet Potato Burrito Smothered in Avocado Salsa Verde
Sweet potato burritos with black beans, smothered in a simple but flavorful avocado salsa verde sauce. Recipe yields 4 to 6 burritos, depending on the size of your tortillas and how full you stuff them.
Ingredients
Burritos
- 2 medium sweet potatoes
- 2 red bell peppers
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon cumin
- ½ teaspoon smoked hot paprika or chipotle powder
- ¼ teaspoon cayenne (omit if sensitive to spice)
- Salt and black pepper, to taste
- 4 to 6 whole wheat tortillas
- 1 can (15 ounces) black beans, rinsed and drained
- 1 to 2 cups shredded Jack cheese or cheddar cheese
Avocado Salsa Verde
- 2 ripe avocados
- 1 cup mild salsa verde, homemade or jarred
- 2 garlic cloves, roughly chopped
- 1 lime, juiced
- ¼ cup packed cilantro leaves
- Up to 2 tablespoons water, to thin as necessary
- Salt, to taste
Toppings
- 1 ½ cups chopped romaine lettuce
- 1 small red onion, finely chopped
- Sour cream, optional
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Scrub and peel the sweet potatoes (or leave the skin on to save time). Slice them into large, bite-sized chunks, about 1 to 1 ½-inches wide/long and ½-inch deep. Cut the bell pepper into 1” wide strips. On the prepared baking sheet, toss the sweet potatoes and bell pepper with the olive oil, cumin, paprika, cayenne pepper (if using), and a sprinkle of salt and pepper. Arrange the veggies evenly across the pan. Bake for about 30 to 40 minutes, stirring halfway, until they are golden and caramelized around the edges.
- Make the avocado sauce: Scoop the avocado into a food processor or blender. Add the salsa verde, garlic, and lime juice. Blend. Add the cilantro and blend again. Add water to thin out the sauce if desired; the sauce should glop easily off a spoon. Taste and blend in some salt or add another squeeze of lime if necessary. This sauce should taste like a real kick in the mouth; you’ll know you’re done when you can’t stop going in for another spoonful.
- Make sure the oven is still on at 425 degrees Fahrenheit. Place your tortillas on another baking sheet lined with parchment paper. In the middle of each tortilla, put down a few strips of roasted red pepper, then pour ⅓ cup black beans down the center and top it all with ⅓ cup roasted sweet potato chunks. Sprinkle ¼ cup or more of cheese on top. Pull one edge of the tortilla over to the center of the burrito, then pull the opposite edge over to overlap a bit. Gently roll the burrito over. Repeat with remaining burritos. Bake your burritos for about 5 to 7 minutes on the middle rack, until the cheese is melted and the tortillas are lightly crisp.
- Carefully transfer each burrito to a plate. Smother it in avocado sauce, sprinkle with ample romaine lettuce, some chopped red onion, and a dollop of sour cream if you’d like. Enjoy. Leftover burritos keep well with sauce stored separately in the fridge, covered, for up to 4 days.
Notes
Make it dairy free/vegan: Omit the cheese and optional sour cream, or substitute vegan sour cream.
Make it gluten free: Substitute gluten-free tortillas, like Siete brand. They will be more delicate, but I believe you will have good results.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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