Molly Yeh Sweet Potato Burrito
Molly Yeh’s sweet potato burrito recipe is a vegetarian delight that’s sure to please even the most carnivorous of eaters. It’s packed with flavor, easy to make and perfect for lunch, dinner or leftovers.
What You’ll Need
To make this delicious dish, you’ll need the following ingredients:
- Two sweet potatoes
- One can of black beans
- One red onion
- One red bell pepper
- One jalapeño pepper
- One bunch of fresh cilantro
- One teaspoon of chili powder
- One teaspoon of cumin
- One teaspoon of smoked paprika
- One teaspoon of salt
- One tablespoon of olive oil
How to Make Molly Yeh’s Sweet Potato Burrito
Preheat your oven to 400 degrees F. Then, peel and dice your sweet potatoes into small cubes. Spread them out on a baking sheet, drizzle with olive oil and sprinkle with chili powder, cumin, smoked paprika and salt. Roast in the oven for about 20 minutes or until tender and slightly browned.
While your sweet potatoes are cooking, chop up the red onion, red bell pepper and jalapeño pepper. Drain and rinse your can of black beans. Once your sweet potatoes are done, remove them from the oven and set them aside.
Heat up a large pan or skillet over medium-high heat. Add in your chopped vegetables and stir fry for about 5-7 minutes, or until softened. Then, add in your black beans and stir to combine.
Once everything is heated through, mix in your roasted sweet potatoes and fresh cilantro. Give everything a final stir and remove from heat.
To assemble your sweet potato burrito, grab a large tortilla and add a few spoonfuls of the vegetable mixture onto the center of the tortilla. Roll up tightly and secure with toothpicks if necessary. Serve immediately and enjoy!
Why You’ll Love This Recipe
There are so many reasons to love Molly Yeh’s sweet potato burrito recipe. For starters, it’s vegetarian, so it’s a great option for anyone looking to add more plant-based meals into their diet.
The burrito is also incredibly flavorful thanks to the combination of spices and fresh cilantro. The roasted sweet potatoes add a touch of natural sweetness that pairs perfectly with the savory black beans and vegetables.
Plus, this sweet potato burrito is easy to make and perfect for meal prep. You can easily double or triple the recipe and store any leftovers in the fridge for an easy lunch or dinner later in the week.
Wrapping Up
Molly Yeh’s sweet potato burrito recipe is a must-try for anyone looking for a delicious and easy vegetarian meal. With just a few simple ingredients, you can create a flavor-packed burrito that’s perfect for any time of day.