It’s nice to have a go-to recipe for new moms, sick friends, or your own freezer stash. Something that is somewhat inexpensive and easy to prepare, a snap to reheat–and of course, delicious! These sweet potato burritos are definitely the first thing I turn to when I need an easy freezer meal. I love to keep a stock of them in our freezer for grab-and-go lunches, or for nights when one of us is doing dinner on our own.
I was actually inspired to find a recipe for them after Mr. Jones had one at our farmers’ market. There are always some great eats there, and we stumbled on a small local restaurant that had sweet potato burritos on their specials board. Caleb ate one and couldn’t stop raving about it, so I was determined to find a similar recipe. When I found one on AllRecipes, I also noticed that a number of the reviews suggested making the batch and then freezing the leftovers. Brilliant!
Since that discovery, they’ve graced my freezer with their presence time after time. I love dropping off a big bag of them to friends who recently had a baby or need an easy meal.
Addictive Sweet Potato Burritos
(slightly modified from this version)
• 1 tablespoon EVOO
• 1 onion, chopped
• 4 cloves garlic, minced
• 3 (14.5 oz. or 15.25 oz.) cans canned black beans, drained and mashed
• 1.5 cups water
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 4 teaspoons prepared mustard
• 1 pinch cayenne pepper, or to taste
• 3 tablespoons soy sauce
• 4 cups cooked and mashed sweet potatoes (about four medium roasted sweet potatoes–be sure to remember it takes about an hour to roast them)
• 12 (10 inch) flour tortillas, warmed (homemade is best, but often I just use the ones in the Mexican/Ethnic aisle)
• 8 ounces shredded Cheddar cheese
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in the mashed black beans. Gradually stir in water, and heat until warm. Stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce, then remove from heat.
3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4. Bake for 12 minutes in the preheated oven, and serve. We usually eat two and freeze the rest. Be sure to try them with some sour cream or honey mustard on top (or guacamole/salsa if that’s more your style).
Storing and Reheating:
Wrap each burrito in foil, allow to cool, and place in the freezer.
To reheat in the oven: from frozen. 30 mins wrapped in foil at 350 degrees, then 15 mins unwrapped to crisp them up. For the best crispness, heat in the oven (or microwave, below) and then brown each side in a skillet over medium heat.
In the microwave (if you’re like me and don’t have access to a stove/toaster oven at work): wrap loosely in a damp paper towel or cloth. Heat for 1 minute on each side, unwrap and cut in half, and heat for one minute more.