It happens...I'm craving my weekly burrito fix and there seems to be a shortage of Amy's in my freezer. No matter, I should be making these all of the time, anyway!
And just what was inside this delectable dinner?I roasted two skinned and cubed sweet potatoes at 400 for about 25 min with some olive oil. In the meantime, I threw one chopped onion, two cloves of chopped garlic, one can of black beans (next time? I think two would be better....this makes a ton!), one can of no salt added tomatoes, and a heaping teaspoon each of cumin and chili powder into my pan to saute. A little sea salt stirred in while heating the whole thing thru once the roasted potatoes were added and these were ready for the stuffing!
I just wrapped the filling in some flour tortillas, baked at 350 for another 25 min, topped with Zapata's salsa verde (tho I'm beginning to jones for my own, homemade salsa as of late), a bit of Toffuti sr. crm subst., fresh tomato and avocado.
This was so filling and good! I've seen this combination of sweet potato and black bean all over the place but had yet to try it. I'm so glad I did!
I'm looking quite forward to a couple leftover burritos, thinking of freezing a few, and even excited about using the filling as dinner in a bowl with rice. YUM!
Oh, and a quick note about yesterday's pan seared oatmeal: premaking the oatmeal and storing it in the fridge, then cutting what you want to use the next day when it's pretty much a solid mass before pan searing? perfect! I had put mind in a circular tub and cut the most perfect thick circle of goodness for the searing this morning. You really MUST try this one!