Today on The Stay At Home Chef I'm showing you how to make Chipotle Sweet Potato Burritos.
We've been making this recipe for years now and we absolutely love it!
Start by preheating your oven to 425 degrees and then lightly grease a
baking sheet. Next I have 2 sweet potatoes that I've peeled and diced up.
And then I have this handy-dandy gallon ziplock bag. Just open it up. Sometimes you have to be
strong to open these things, ok, just pour those sweet potatoes right in
and grab the ones that come out and then pour in a tablespoon
of olive oil and then a teaspoon each of chili powder and ground cumin and then
close it up, you want to make sure it's sealed well, and the best part...
Shake it up!
Once everything in the bag is coated you know you're done then just open
it up and put it on that baking sheet in an even layer and then bake them in your
preheated oven for 30 minutes. You want those sweet potatoes to cook until
they're nice and tender. While you're waiting head on over to the stove and
get a large skillet heating over medium-high heat. Pour in 1 tablespoon of
olive oil and then one diced onion. Saute this until the onion is soft and
translucent which will take about five minutes. After five minutes add in a
teaspoon of ground cumin, 2 crushed garlic cloves, and then 2 chipotle in
adobo peppers that all minced up. Cook this for about a minute or so just so everything
can really release its flavor. Turn off the heat and add in a can of black beans.
When you're working with canned black beans make sure you drain and
rinse them off. There's this weird thick black liquid that they are canned in. You want
to get rid of that before using them in a recipe. Set this aside and while the sweet potatoes finish cooking
we'll get the rest of the stuff ready to go inside our burritos.
You'll need a lightly greased 9 by 13 pan, two cups of shredded cheddar cheese,
a diced avocado, and then 8 10-inch flour tortillas. Now to keep that avocado nice and fresh I like
to pour the juice of 1 lime right over. It will keep it green won't turn all
yucky and brown. Just stir this together a little bit. Assemble your burritos
with the black bean mixture and then a scoop of sweet potatoes,
and a pinch or two of shredded cheddar cheese. Wrap it up and place it into the prepared baking pan.
Make sure you're placing them in the pan with the little seam side down so that it stays
together doesn't unroll during baking. Pop this into the oven for about 10
minutes to let the cheese inside melt and then we'lll be ready to eat.
I like to serve these up with a little sour cream. Smokey and savory and totally delicious.
You can find the full written recipe on my site www.TheStayAtHomeChef.com
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