Description
Bursting with Mexican flair and tantalising flavours, this authentic recipe is easy to make for one or the whole big family!
Ingredients
- 2 Medium Sweet Potatoes
- 1 Large Onion
- 2 cloves Garlic
- 2 Tablespoons Olive Oil
- 425 grams Crushed Tomato Or Passata
- 1 teaspoon Cumin
- 1 teaspoon Paprika Powder
- Salt And Pepper, to taste
- 1 teaspoon Oregano
- 250 grams Black Beans, Drained And Rinsed
- 1 Avocado
- 4 Tortillas
- 1 Lime
- Fresh Cilantro For Garnish
Preparation
Preheat oven to 200°C (400°F).
Slice sweet potatoes in half and roast in the oven until tender, about 40 minutes. Finely slice onion and chop garlic.
Heat up a pan and add olive oil and onion. Cook for 3 minutes, then add garlic. Fry for another minute or so then add tomatoes and leave to simmer over low-medium heat for 10 minutes. Add cumin, paprika, salt, pepper and oregano about halfway through.
Drain and rinse beans. Add to pan, simmering for another 10 minutes (add chili powder for extra spice).
Peel, pit, and thinly slice the avocado.
The sweet potatoes should be ready now, too. It’s time to make our burritos! Scoop out the sweet potato flesh from their peels. Layer some of the potato on a tortilla and mash lightly with a fork. Add tomato and bean mixture and avocado slices down the middle of the burrito.
Garnish with sour cream, lime juice and cilantro. Roll and cook in a large pan for a 30 seconds to 1 minute on each side, until golden brown. Repeat with each burrito, keeping each warm in the oven when necessary.
When they’re done, you’re done! Time to eat!
