I was looking for a way to use some of the leftover chipotle peppers in adobo sauce when I came across this recipe for sweet potato and bean burritos. The dish looked great and it uses sweet potatoes in a savoy/spicy way. It turned out pretty good and tasted amazing. The sweetness of the potatoes went really well with the cumin and cilantro and the heat of the peppers. I liked the crunch of the tortillas that were baked without being covered in sauce. I topped them with salsa and sour cream.
Ingredients:
2 sweet potatoes (cooked, peeled and mashed)
2 chipotle peppers in adobo sauce (chopped)
2 tablespoons cilantro (chopped)
1 tablespoon vegetable oil
1 onion (chopped)
2 cloves garlic (minced)
1 can beans (black or kidney, drained and rinsed)
1/2 cup water
2 tablespoons chili powder
2 teaspoons cumin (ground)
2 tablespoons soy sauce
2 tablespoons cilantro (chopped)
4 tortillas
1 handful cheddar cheese (grated)
Directions:
1. Mix the sweet potatoes, chipotle peppers and cilantro. (Note: Add one chipotle pepper at a time and test for the desired level of heat.)
2. Heat the oil in a pan.
3. Add the onions and saute until translucent.
4. Add the garlic and saute until fragrant.
5. Add the beans, water, chili powder, and cumin, soy and cook until most water has evaporated. (Note: Add the chili powder a little at a time and test for the desired level of heat.)
6. Mix in the cilantro and remove from the heat.
7. Place some of the bean mixture and potato mixture into a tortilla and wrap it.
8. Place the burritos into a baking dish and top with cheese.
9. Bake in a preheated 350F oven until the cheese is melted and golden brown.
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Chicken Enchiladas in Mole Sauce
Egg Enchiladas in Pipian
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Thai Spicy Peanut Chicken Enchiladas
Chipotle Butternut Squash and Black Bean Burrito Bowl
Sweet Potato and Black Bean Tacos with Swiss Chard Pesto
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