Black Bean and Sweet Potato Burritos (or Bowls)with Kefir Cream
I love the combination of black beans and sweet potatoes, it has been a staple combination in my kitchen for a long time, as illustrated by a post I wrote 4 years ago! A blast from the past: Sweet Potatoes with Black Beans and a Food Philosophy! Fun to see that my food philosophy has remained the same since way back then, too.
When we used to live in Saint Augustine, Florida, we had a Saturday morning tradition. We would go to the farmers market and load up on veggies, fruits and other supplies for the week, and on our way out, we would get two black bean and sweet potato burritos to go. Then we would stop at the beach on the way home and enjoy our breakfast listening to the waves crash, a great way to start the weekend off, right.
It has been a while since we had black bean and sweet potato burritos, and so we decided one night to make them. I always have a variety of presoaked, partially cooked beans in jars in my freezer. This makes cooking beans for a dish very convenient, plus cheaper and tastier than beans from a can. I also have gotten into the habit of partially cooking some sweet and white potatoes in bulk as well, so they cook up fast when needed.
So I basically just combined these two elements I already had. I finished cooking the beans in homemade chicken stock. Then I transferred them to my cast iron skillet where I sautéed them in coconut oil, added spices like cumin, coriander, hot pepper and basil, then mashed them. While I was cooking these, I cut up the sweet potatoes into chunks and drizzled them with olive oil. Then I roasted them in a 425 F oven for about 15 minutes.
To assemble the burritos, I placed some of the smashed beans on a brown rice tortilla, added the sweet potatoes, some grated cheddar cheese, hot sauce and my favorite salsa, then topped it with kefir cream before rolling them up to eat. You can also add jalapenos, guac, or anything else you like in your burritos. If you are grain-free, which I am this month (maybe longer), you can just make a bowl of all these yummy ingredients and skip the tortilla!
The kefir cream was an accident. I was straining it one morning, and had to run outside for some reason or other. When I came back in, the kefir had separated from the whey (the whey was in the bowl under the strainer) leaving a luscious cream in the strainer. So I tasted it, and it was just like sour cream – absolutely delicious! If you don’t brew dairy kefir at home, you can just use a good quality sour cream, or delicious quark .
This is really a quick meal to whip up especially if you have the ingredients on hand already and partially cooked. This is why I always encourage people to take part of their weekend, like I do, to spend an hour or two in the kitchen getting prepped for the week. It saves a lot of time and hassle later in the week and ensures that you have time to feed your family delicious and healthy meals all week long, when life is a lot more hectic, with very little effort.
INGREDIENTS:
@ 1 cup of black beans
@ 2 small sweet potatoes
Optional: brown rice tortillas, salsa, guacamole, kefir cream, sour cream, quark, hot sauce, jalapenos, shredded cheese, etc.
Everything is to taste! Use what you have on hand! How easy is that?!
This served 2 adults 2 burritos – and there was a little bit of leftovers that we used for breakfast the next morning and served with eggs.
Rosa - April 11, 2011 at 1:39 pm
That is a great idea! Full of energy and so delicious. Perfect if you are going on a hike…
Cheers,
Rosa
liz feinstein - April 11, 2011 at 2:57 pm
OMG!!! these look amazing i cant wait to make them tomorrow night for dinner!! love you BFF!! thank you for inspiring me 🙂
vanillasugarblog - April 11, 2011 at 4:46 pm
yeah i’ve been meaning to try quark. where did i see it? whole foods maybe.
but anyway i love my sweet potato burritos. we eat a lot of sweet potato here and thank goodness hubby has grown to like it. that’s if i dress it up. lol
Professionaldawn - April 11, 2011 at 6:34 pm
Oooh, I lurve black bean and sweet potato burritos. I have a recipe too. Yours sounds delish. Keep up the good work!
Rocquie - April 11, 2011 at 8:27 pm
Yum, that looks delicious. I love that combination of flavors also. Sometimes, for an easy meal, I top baked sweet potatoes with black beans, then with cheddar cheese or sour cream.
5 Star Foodie - April 11, 2011 at 9:27 pm
The combo of sweet potatoes and black beans sounds excellent!
bellini - April 12, 2011 at 10:13 am
Foodie memories are such fun Jenn. Glad you can continue on your tradition at home.
Arlene (MOM) - April 12, 2011 at 10:39 am
I really like that comination too. I was thinking about mexican food and just found a guac recipe so maybe I should rustle up a recipe of this. Good timing.
Aggie - April 13, 2011 at 3:54 pm
I started enjoying sweet potatoes and black bean burritos sometime last year…I’m hooked. The flavors were just meant to be together.
Amanda - April 13, 2011 at 4:23 pm
Amazing!!! And I love the idea about putting everything in a bowl. I’m suddenly ravenous. Love your palate.
kat - April 14, 2011 at 9:21 am
Yum, yum, yum one of my favorite combinations. You keep your beans just like the guy at Rancho Gordo told us he keeps them for quicker meals.
Alta - April 14, 2011 at 2:55 pm
I love sweet potatoes and black beans. A truly delicious combination.
Marillyn @ just-making-noise - April 15, 2011 at 1:17 pm
Love this stuff too! I’ve posted a similar recipe on my blog :o)
Donna - April 15, 2011 at 9:36 pm
This looks soooo yummy! Will have to try this one 🙂
Angela@spinachtiger - April 17, 2011 at 10:23 am
I wish more people would eat like you. Result: a healthier happier culture.
chopinandmysaucepan - April 21, 2011 at 2:09 am
I’ve got a big weakness for runny egg yolk..life’s little decadence 🙂