Sweet Potato and Black Bean Burritos

bean black beans burrito camp lunch lunch sweet potato

Dawn Perry

Makes 2 Servings

Source

Ingredients

1 small sweet potato, chopped

1 tablespoon olive oil

¼ teaspoon ground coriander

¼ teaspoon ground cumin

Kosher salt, freshly ground pepper

¼ avocado

¼ cup full-fat Greek yogurt

1 tablespoon fresh lime juice

1 cup cooked black beans, rinsed, drained

½ cup grated white cheddar cheese

2 10" whole wheat tortillas

Method

Preheat oven to 425°. Toss sweet potato, oil, coriander, and cumin on a rimmed baking sheet. Season with salt and pepper. Roast potatoes, tossing halfway through, until golden brown and tender, 20–25 minutes.

Meanwhile, scoop flesh from avocado into a small bowl and mash with a fork until mostly smooth. Stir in yogurt and lime juice until well combined; season with salt.

Spread ½ cup sweet potato, ¼ cup beans, and ¼ cup cheese down center of each tortilla. Top with avocado mixture. Fold sides of tortilla over filling, then roll up to enclose.

Do Ahead: Sweet potato can be roasted 2 days ahead. Let cool, cover, and chill.