ROASTED SWEET POTATO, CHICKEN, & BLACK BEAN BURRITOS
If you’ve made our Roasted Sweet Potato Chicken Tacos, you know how amazing sweet potatoes are in Mexican food. These burritos are no exception. They have a subtle hint of spicy, a touch of sweetness, and tons of flavor. Use gluten-free tortillas for a gluten-free option or leave out the chicken if you’re a vegetarian! I pair it with our tomatillo lime ranch and it’s honestly one of our family’s favorite meals!
These can easily be made ahead and stored in the fridge or freezer. I included instructions for both under the recipe below.
Roasted Sweet Potato, Chicken, & Black Bean Burrito serves 4-6
Preheat oven to 400 degrees. In a medium-sized bowl, toss your raw veggies in olive oil and season with cumin, chili powder, salt and pepper. Set aside.
Season both sides of raw chicken breast with a sprinkling of salt, pepper, and a little cumin/chili powder (I didn’t include amounts for these in the ingredients list, just eyeball it and coat it lightly). Place in a small foil-lined baking dish and set aside.
Line a large baking sheet with foil and spread veggies out over the sheet. Place both the veggies and the chicken in the preheated oven until cooked through (18-20 minutes or until the veggies are easily pierced with a fork and the chicken reaches 165 degrees F), tossing veggies once halfway through. Note: If either the chicken or veggies is done cooking before the other, simply take it out and leave the other pan in until it is also done.
Remove from oven, turn the oven temperature down to 375, let veggies cool, and let chicken rest for 5 minutes. Meanwhile, open the can of black beans and rinse. Once chicken has rested, cut it into cubes about the same size as the sweet potatoes.
Add roasted veggies, cubed chicken, and rinsed black beans to a large bowl or pan. Add chopped cilantro, minced garlic, and fresh lime juice. Combine gently.
Warm tortillas in the microwave according to directions on package. Spray a baking sheet with nonstick spray.
Add two heaping tablespoons of chicken/veggie mixture to center of wrap. Top with shredded cheese. Fold in the ends and roll burrito closed.
Place seem-side down on the sprayed baking sheet and form the rest of the burritos until the remaining filling is used. *See instructions below if making burritos ahead of time for fridge or freezer storage.
Spray the top of the burrito with nonstick olive oil spray and sprinkle lightly with some salt.
Bake in 375 degree oven for about 15 minutes, or until golden brown. If you want your burritos soft rather than with a crispy top, you can wrap them individually in aluminum foil and bake them that way instead.
*If making ahead and storing in the fridge: Follow recipe and form burritos, but do not do the final bake. Instead, wrap burritos individually in foil and refrigerate for up to 5 days. When you’re ready to eat them, remove them from the fridge, unwrap the burritos, and bake according to steps 8-10 in the directions above.
*If making ahead and freezing burritos: Follow recipe and form burritos, but do not do the final bake. Instead, wrap burritos individually in foil, place in a freezer safe bag, and freeze for up to 3 months. When you’re ready to eat them, remove from the freezer the day before and let them thaw in the fridge. Once thawed, unwrap the burritos, place them on a baking sheet, and bake according to steps 8-10 in the directions above.
*If you want to reserve some of the filling, or if you have extra, it can be stored in a tupperware in the fridge for a couple days and then reheated on the stove to be served over rice or eaten plain! Get creative!
*For vegetarians: simply leave out the chicken!
*For gluten-free option: use gluten-free tortillas
Roasted Sweet Potato, Chicken, & Black Bean Burrito
