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Sweet Potato Bean Burritos with Avocado Rice

These Sweet Potato Bean Burritos are backed with an ancho sweet potato mash, saucy black beans, and creamy avocado rice.
5 from 1 vote
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Servings 10 burritos

Equipment

  • 1 baking sheet

Ingredients
  

Ancho Sweet Potato Mash

  • 3 small sweet potatoes
  • 3 tbsp olive oil divided
  • 2 1/2 tsp salt
  • 1 clove garlic minced
  • 2 tbsp unsalted butter
  • 2 tsp ancho chili powder
  • 1 tsp ground cumin
  • 1/4 tsp ground coriander
  • 2 tbsp cilantro coarsely chopped

Avocado Rice

  • 3 cups water
  • 1 1/2 cups brown rice uncooked
  • 2 tsp salt divided
  • 2 avocados diced
  • 2 cloves garlic minced
  • 1-2 jalapenos quartered lengthwise and sliced
  • 1 lime juiced
  • 1 tsp ground cumin
  • 1/4 cup cilantro finely chopped

Jalapeno Black Beans

  • 2 tbsp olive oil
  • 1 white onion diced
  • 2 cloves garlic minced
  • 1 (540 ml, 18 fl oz) can black beans drained and rinsed
  • 2 tsp Mexican oregano* dried
  • 1 1/2 tsp ground cumin
  • 1 tsp salt
  • 1 cup water
  • 1 tsp honey
  • 1-2 jalapenos quartered lengthwise and sliced

Sweet Potato Bean Burritos

  • 1 batch Ancho Sweet Potato Mash
  • 1 batch Avocado Rice
  • 1 batch Jalapeno Black Beans
  • 170g (6 oz) brick habanero monterey jack shredded
  • 8-10 whole wheat tortillas
  • 1 tbsp olive oil
  • sour cream for serving
  • hot sauce for serving

Instructions
 

Ancho Sweet Potato Mash

  • Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
  • Scrub the sweet potatoes and pat dry. Pierce the potatoes with a fork on all sides. Place each potato on a separate piece of tin foil. Drizzle the olive oil evenly over all three. Divide 1 1/2 teaspoons of the salt across all three of the potatoes, then wrap the foil around them so they are fully encased. You should have 3 separate packets. 
    3 small sweet potatoes, 3 tbsp olive oil, 2 1/2 tsp salt
  • Transfer the potatoes to the baking sheet and pop them in the oven. Let roast for 1 hour or until the potatoes can be easily pierced with a fork. Remove the potatoes from the oven and open the foil packages. Let cool until cool enough to handle. About 20 minutes.
  • Cut each potato in half, and using a spoon, scoop out the flesh and transfer it to a bowl. Add the garlic, butter, cumin, chili powder, coriander and the remaining salt to the bowl. Using a potato masher, mash the potatoes while slowly integrating the spices, garlic, and butter until smooth.
    1 clove garlic, 2 tbsp unsalted butter, 2 tsp ancho chili powder, 1 tsp ground cumin, 1/4 tsp ground coriander, 2 1/2 tsp salt
  • Sprinkle the cilantro over the mashed sweet potato and, using a spoon, fold the herb into the potato mixture. Keep the potatoes warm until ready to use.
    2 tbsp cilantro

Avocado Rice

  • Pour the rice, water and 1 tsp of the salt into a medium-sized saucepan and place over medium-high heat. Bring to a boil, then reduce to a simmer. Cover the saucepan and let cook for 40 minutes or until all the liquid is absorbed. 
    3 cups water, 1 1/2 cups brown rice, 2 tsp salt
  • Take the saucepan off of the heat and fluff the rice with a fork. Return the cover to the pot and let stand for 15 minutes.
  • While the rice is resting, place the avocado, garlic, jalapenos, lime juice, cumin, and the remaining salt in a large bowl. Using a fork, mash the ingredients into a smooth paste with a few chunks. All the ingredients should be thoroughly integrated. Stir in the cilantro and set aside.
    2 tsp salt, 2 avocados, 2 cloves garlic, 1-2 jalapenos, 1 lime, 1 tsp ground cumin, 1/4 cup cilantro
  • Pour the hot rice over top of the avocado mixture and toss to coat. Keep the rice warm until ready to serve.

Jalapeno Black Beans

  • Heat the olive oil in a large cast iron skillet until shimmering. Add the onion and saute until just translucent. Add the garlic and saute until fragrant, about 2-3 minutes.
    2 tbsp olive oil, 1 white onion, 2 cloves garlic
  • Stir in the beans followed by the oregano, salt, and cumin. Saute for about a minute before stirring in the water. Add the honey and bring the mixture to a boil and reduce to a simmer. Let the beans simmer for about 10-15 minutes or until the liquid has evaporated.
    1 (540 ml, 18 fl oz) can black beans, 2 tsp Mexican oregano*, 1 1/2 tsp ground cumin, 1 tsp salt, 1 cup water, 1 tsp honey
  • Take the beans off of the heat and stir in the jalapeños. Keep the beans warm until ready to serve.
    1-2 jalapenos

To Assemble

  • Take a tortilla and add a large spoonful of the sweet potato mash, the avocado rice, and the black beans to the center. Add a sprinkling of the shredded cheese.
    1 batch Ancho Sweet Potato Mash, 1 batch Avocado Rice, 1 batch Jalapeno Black Beans, 8-10 whole wheat tortillas, 170g (6 oz) brick habanero monterey jack
  • Fold the sides of the tortilla towards the center. Take the end closest to you and fold it over the fillings. Tuck the edge of the end underneath the filling and pull it back towards you, ensuring the sides stay tucked. Roll the burrito away from you until the fillings are fully encased and the seam is underneath the burrito. Set aside and continue with the remaining tortillas.
  • Select the burritos you will be eating that night and set aside. Wrap the remaining burritos in tin foil and place inside a freezer bag. Transfer to the freezer and reheat as needed in a 375°F oven for 30 minutes.
  • Heat the olive oil in a large cast iron skillet until shimmering, reduce the heat to medium-low. Take the burritos you're not freezing and place them on the skillet seam-side-down. Toast until golden then flip, about 2-3 minutes a side. 
    1 tbsp olive oil
  • Once both sides are golden, transfer the burrito to a plate and serve with a side of sour cream, hot sauce and, of course, a cold beer. 
    sour cream, hot sauce

Notes

* If you can't find Mexican oregano, don't sweat it. Use the regular dried stuff and call it a day.
Keyword avocado, black beans, cheese, rice, Sweet Potato, tortillas