Sweet Potato and Black Bean Burritos with Roasted Salsa

These sweet potato and black bean burritos are a healthy and delicious way to get your fill of veggies. The roasted salsa adds a flavorful kick, and the avocado provides a creamy contrast. They're perfect for a quick and easy lunch or dinner.

I first came up with this recipe when I was looking for a way to use up some leftover sweet potatoes. I had some black beans in the pantry, and I thought, why not combine them? The result was a delicious and satisfying burrito that I've been making ever since. I've experimented with different fillings over the years, but I always come back to the classic combination of sweet potatoes, black beans, and roasted salsa. The roasted salsa is essential, as it adds a bright and flavorful contrast to the sweet potatoes and beans. I also like to add avocado for a creamy texture and extra nutrition.

Prep time: 20 | Cook time: 40 | Serves: 6

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 ounces) black beans, rinsed and drained
• 1/2 cup chopped onion
• 1/4 cup chopped cilantro
• 6 large lettuce leaves
• 1 avocado, peeled and sliced
• Roasted Salsa (recipe follows)

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender and slightly browned.
3. Combine sweet potatoes, black beans, onion, and cilantro in a bowl.
4. Place lettuce leaves on a flat surface.
5. Fill each lettuce leaf with the sweet potato mixture, avocado slices, and Roasted Salsa.
6. Fold the lettuce leaves over the filling to form burritos.
7. Serve immediately.

Why It Works

• The combination of sweet potatoes and black beans provides a good balance of carbohydrates and protein.
• The roasted salsa adds a flavorful kick and brightens up the dish.
• The avocado provides a creamy contrast and extra nutrition.
• The lettuce leaves make the burritos easy to eat and portable.