Yield: 6-8 servings
Adapted from Mel
3 sweet potatoes, peeled and cubed small (about 3-4 cups)
1 jalapeno, seeded and finely diced
1 red pepper, diced small
1 small red onion, diced small (about 1/2 cup)
2 tsp olive oil
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
1 (15-oz) can black beans, rinsed and drain
1 - 2 chicken breasts, diced small
1/2 cup chopped cilantro
1 TB fresh lime juice
1 c shredded cheddar cheese
1 c shredded Monterey Jack cheese
6-8 burrito-size tortillas
Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, jalapeno, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Saute for 2-3 mins on the stove, stirring frequently. Dump the sauteed veggies onto a large rimmed baking sheet and roast for about 20 minutes, tossing halfway through. The vegetables should be tender but not mushy at the end of cooking time. Taste some to make sure they are soft enough!
While the veggies cook, cook the chicken with some salt, pepper, and cumin on the stove. Toss in black beans after chicken is cooked and let them warm through.
Scrape the veggie mixture into a large bowl and toss with the black beans and chicken, cilantro and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed. Refrigerate the mixture until ready to assemble the burritos or use immediately.
Serve with sour cream and cheese, even avocado if you have it!
