Another easy roasted veg meal, with minimal work required other than chopping the sweet potatoes.
See Gluten free option (pictured).
Chipotle Sweet Potato & BBQ Black Beans Burritos- VegWithMandy.com
also see Gluten- free variation below
Serves 2-3
Preheat oven to 375F.
Line baking sheet with foil. Mist with cooking spray.
Set aside.
In a large bowl or ziploc, place:
- 1 large sweet potato, peeled, cubed (~dime sized diameter)
- 1-2 Tbsp olive oil.
Make sure all potatoes are lightly coated with oil.
Place potatoes in a single layer on lined baking sheet.
Dust lightly with:
- Chipotle powder*
- salt (if desired)
Roast at 375F x 25-30 min until tender.
Let cool.
When potatoes almost done, place in bowl:
- 15 oz can black beans, drained, rinsed.
- 3 Tbsp BBQ sauce of your choice.
Microwave 1-2 min. Stir.
To serve, layer:
- Tortillas** (gluten free corn tortillas, if needed)
with sweet potatoes + BBQ black beans,
- Guac*** or Avocado and:
- Romaine, chopped, washed, rinsed
Notes:
*Chipotle powder can overpower if you're not careful. The first time you make the recipe, start with sprinkling only a small amount on potatoes; add more the next time, if desired and if you tolerate heat.
**Gluten Free Variation- Instead of placing ingredients in a wrap, omit the tortilla, and serve them over a bowl of lettuce, or even rice.
***Store bought (single serving cups if you don't think you'll finish a larger container before it spoils), or try my Lazy Guac. Or just use plain Avocado.
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