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Spicy Sweet Potato & Black Bean Burrito.

  • ½ (15 oz) can
    black beans
  • ¼ (8 oz) block
    cheddar cheese
  • 16 fl oz
    chicken or vegetable broth
  • ½ small bunch
    cilantro
  • 2
    large flour tortillas
  • ¼ cup
    plain Greek yogurt
  • 1
    red bell pepper
  • ½ lb
    sweet potato
  • ½ medium
    yellow onion
  •  
    cayenne pepper
  •  
    chili powder
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    garlic powder
  •  
    onion powder
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    1 red bell pepper
    ½ lb sweet potato
    ½ small bunch cilantro
  • 2
    Peel and small dice the onion. Small dice the bell pepper.
    ½ medium yellow onion
  • 3
    Heat a large pot over medium heat. Once the pot is hot, add oil and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
  • 4
    Add the onion, bell pepper, and spices to the pot; cook, stirring frequently, until softened, 3-4 minutes.
    1 ½ tsp chili powder
    ¼ tsp garlic powder
    ¼ tsp onion powder
    ¼ tsp cumin
    ¼ tsp cayenne pepper
    ½ tsp salt
  • 5
    Peel and small dice the sweet potato.
  • 6
    Add the sweet potato and broth to the pot and bring to a boil; reduce heat and simmer, 10 minutes, until potatoes are fork-tender.
    16 fl oz (2 cups) chicken or vegetable broth
  • 7
    Drain and rinse the black beans in a colander; set aside to drain further.
    ½ (15 oz) can black beans
  • 8
    Grate the cheddar. Shave the cilantro leaves off the stems; discard the stems and mince the leaves.
    ¼ (8 oz) block cheddar cheese
  • 9
    Once the potatoes are tender, drain the vegetables; return them to the pot and place on low heat.
  • 10
    Add the black beans, cheddar, cilantro, and yogurt to the pot. Stir to combine and remove from the heat.
    ¼ cup plain Greek yogurt
  • 11
    Lay the tortillas on a flat surface. Divide the vegetable mixture evenly and place in the middle of each tortilla. Fold in the sides of the tortilla and roll tightly.
    2 large flour tortillas
  • 12
    Heat a large skillet over medium-high heat. Once the skillet is hot, add oil and swirl to coat the bottom.
    2 tsp extra virgin olive oil
  • 13
    Lay the burritos seam side down and cook for 2-3 minutes on each side, until golden brown and crispy.
  • 14
    Remove burritos from heat, cut in half, and enjoy!