Sweet Potato “Burritos”
These burritos are a twist on the classic burrito, with some of your favorite fillings stuffed into a sweet potato. They are easy, quick, and SoDamnGood.
When spring rolls around as a grad school student it unfortunately does not only mean good weather, it means finals. Yup, last week, this week, and next week. Bring on the tests. I am the type of person who actually works very well under pressure. I have no problem waking up at 6 for a workout, going to work, going to class, and then coming home and working on recipes, homework, and studying all night. BUT- a couple weeks of that and it certainly gets old. While the busy season of life keeps me on my toes, I am certainly ready for a break. I am ready for less responsibility this summer, hot temps, more cooking and blog time, and more relaxing.
Memorial day weekend will be a sweet treat for me. School will be done and I’ll be ready to recharge to go back to school this fall (for the last time!!). We are currently trying to plan a little weekend getaway for MDW but everything seems to be booked already. Are we too late to the party? I hope not, I am craving a quick trip. Let me know if anyone has any ideas please and thank you.
Until school is over, it’s busy nights that require quick and easy dinners (that are also filling because I usually come home ravenous). Enter the sweet potato burrito. Who doesn’t crave some Mexican food every once in a while..or once a week? Everywhere I go I drive by some type of Mexican restaurant or Chipotle and it leaves me hungry. NO, this does not replace a chipotle burrito bowl, but its pretty damn good.
Besides actually baking the sweet potato, this recipe takes all of ten minutes and barely even involves any cooking. It is perfect for a rushed weeknight. The best part? You can stuff it with pretty much whatever you want. I chose beans, cheese, arugula, and avocado. But whatever floats your boat- rice?salsa?corn? Go for it. Pretend your ordering at chipotle.
- 4 large sweet potatoes
- 1/2 cup shredded mozzarella
- 1 15-ounce can black beans
- 2 cups arugula
- 1/4 cup cilantro, chopped
- 1 avocado, diced
- For topping (optional)
- 1/2 cup plain greek yogurt
- 1 tbsp chili powder
- 1 tsp salt
- juice from half a lime
- Preheat the oven to 400 degrees
- Poke 5 to 6 holes in each sweet potato and bake them for 45 minutes to an hour
- Once the potatoes are cool enough to handle, split each one open lengthwise leaving them connected at the bottom
- Using a spoon, create a small groove for toppings on each half
- Add the cheese and black beans to the potatoes evenly between each potato
- Pop in the oven under the broiler for about 2 minutes, or until cheese is melted
- Top each potato with arugula, cilantro, and avocado
- Stir yogurt, chili powder, salt and lime juice together & top each potato with a dollop
- *To speed up this recipe, you can bake sweet potatoes 2 at a time for 12 minutes in the microwave.
- *Cheese and yogurt can be left out for vegan.