Sweet Potato Burritos – Small Batch

Cook’s Notes: The original recipe makes 10 cups of filling (4 cups potato and 6 cups beans and vegetables). While it is delicious, sometimes you just don’t want to roll 18 to 20 burritos in a night. Sometimes that much leftover food is just overwhelming. So I scaled the recipe down to make just 4 burritos. The burritos freeze well and can be reheated in the microwave. This recipe is loaded with all my favorite vegetables.

1 sweet potato (golden yam), scrubbed (to yield 1 cup cooked)
2 cups baby spinach (60 g / 2 oz raw)
1 teaspoon vegetable oil
1 tsp minced garlic
2 scallions, sliced
4 oz sliced mushrooms (half of an 8-oz box)
1 cup canned black beans, rinsed and drained (half of a 15-oz can)
1/2 cup yellow corn kernels

2 teaspoons Mild Chili Spice Mix
3/4 teaspoon ground cumin
1 Tablespoon prepared mustard
1/8 teaspoon cayenne pepper, or to taste
1 Tablespoon soy sauce
4 (10-inch) flour tortillas, warmed
2/3 cup shredded Cheddar cheese

Pierce sweet potato (golden yam) all over with a fork. Microwave using the Potato setting (1100-watt microwave). When the potato is cooked through and very tender, carefully remove its peel. Scoop the cooked sweet potato into a bowl. You should have about 1 cup.

In a large skillet over medium heat, heat the spinach until it is wilted. Set aside.

Heat the oil in the skillet, and sauté the garlic until soft. Add scallions and mushrooms. Cook for a few minutes.

Stir in beans and corn. Add cooked spinach and sweet potato chunks. Stir after each addition. Sweet potato chunks will mash as you stir. Keep stirring until mixture is heated through.

Stir in the chili spice mix, cumin, mustard, cayenne pepper, and soy sauce. Stir in the shredded cheese.

Divide filling into four portions, and place one portion of filling on each warm flour tortilla. Top with additional shredded cheese and salsa, if desired. Fold up the tortillas burrito style.

Serve with optional garnishes: plain non-fat yogurt, additional chopped scallions, and salsa.

Variations:

  • Burrito bowl: Dish filling into a bowl. Serve with a tossed salad.
  • Make ahead: Wrap individual burritos and freeze. Reheat the frozen burrito in the microwave, starting with 2 minutes on High. Turn burrito over, and heat for an additional 30 seconds if needed.
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