Sweet Potato and Black Bean Burrito Bowls

I thought I’d about exhausted the internet’s supply of black bean recipes, but I was wrong. (Can you tell that they’re my favorite?) Sweet potato and black bean burritos (or bowls) make a quick, delicious lunch or dinner.

Black Beans

If you don’t have cooked black beans, you can start with dried beans and use the Instant Pot. Put 1 lb. beans with 8 c. of water, cook at high pressure for 25 minutes, then quick release. Divide the beans into 1 1/2 c. baggies to freeze for later.

Sweet Potato Filling

Preheat the oven to 425 unless you’re using the air fryer.

Toss all of the following together in a bowl and place on a cookie sheet. Roast at 425 for 30-35 minutes. Or, use the air fryer and roast for 15-18 minutes at 400 (no preheat needed):

2 sweet potatoes, cubed

2 bell peppers, chopped

1 T. oil

1 onion, chopped

2 jalapenos, minced and seeded

1 t. cumin

1 t. chili powder

salt to taste

Once the veggies are done roasting, mix together in a bowl with all of the following:

2 t. lime juice

1 can black beans, drained (or 1 1/2 c.)

1/2 c. cilantro, chopped

Scoop the sweet potato and black beans into bowls or on tortillas with with any of the following:

shredded cheese

sour cream

sliced avocado

salsa

Not in the mood for sweet potato and black bean bowls? Find more Mexican-inspired recipes here.