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Ingredients
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¼ cup (60 ml) olive oil
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1 yellow onion, chopped
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2 garlic cloves, minced
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2 sweet potatoes (about 1 pound/455 g total), cut into 1/2-inch (12-mm) cubes
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Salt and pepper to taste (1/8 tsp. each)
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1 teaspoon ground cumin
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½ teaspoon ground turmeric
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2 chipotle chiles in adobo sauce (remove the seeds for a milder effect), minced
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1 15-ounce (425-g) can crushed tomatoes
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1 15.5-ounce (439-g) can black beans, drained
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1 8-ounce (225-g) bag frozen corn
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Fresh lime juice
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6 8-inch (20-cm) flour tortillas, warmed
Toppings of Your Choice
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Shredded sharp Cheddar cheese
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Shredded iceberg lettuce
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Sour cream
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Hot sauce
Directions
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In a large skillet, heat the oil over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions start to soften, about 2 minutes. Add the potatoes, season with salt and pepper, and cook, scraping under the potatoes and tossing often, until they are almost tender, about 7 minutes.
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Add the cumin and turmeric and stir for about 30 seconds. Add the chiles and tomatoes, fill the empty tomato can about one-fourth of the way with water, swish it around and stir it into the potatoes. Bring the mixture to a simmer and simmer until slightly thickened and the potatoes are tender, about 3 minutes. Stir in the beans and corn and cook until heated through, about 2 minutes. Stir a splash of lime juice into the burrito filling, then check the seasonings.
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To assemble the burritos, lay a tortilla on a plate and put a big spoonful of the filling in the center (but not so much that you can't fold it). Add the toppings of your choice, then tightly fold the east and west sides of the tortilla over the filling, followed by the north and south sides, forming a rectangle (folding it tightly makes it easier to pick up). Repeat with the remaining tortillas and filling.
Tips
Tip: For Staggered Servings: The filling is best hot or warm. It can be left in the skillet, covered, at the back of the stove for up to 2 hours. Reheat gently as needed, stirring often and adding a splash of water if it has thickened up. Keep the tortillas and toppings on the counter for everyone to help themselves.
Photo: Maura McEvoy
Nutrition Facts (per serving)
405 | Calories |
12g | Fat |
64g | Carbs |
11g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Serving Size 1 burrito | |
Calories 405 | |
% Daily Value * | |
Total Carbohydrate 64g | 23% |
Dietary Fiber 11g | 38% |
Total Sugars 14g | |
Protein 11g | 22% |
Total Fat 12g | 16% |
Saturated Fat 2g | 10% |
Vitamin A 3719IU | 74% |
Vitamin C 22mg | 24% |
Folate 60mcg | 15% |
Sodium 643mg | 28% |
Calcium 168mg | 13% |
Iron 4mg | 24% |
Magnesium 27mg | 7% |
Potassium 757mg | 16% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.