Go Back Email Link
Burrito w/ Sweet Potato Quinoa & Black Beans

Burrito w/ Sweet Potato Quinoa & Black Beans

Leftovers are the best foods to turn into burritos. Grab what you have lying around, wrap it in a tortilla shell, lightly toast, and top with sour cream and hot sauce. Voila! An entirely new dish. Swap out the sour cream for Greek yogurt for a kick or eliminate it for a vegan meal.
Print Recipe Pin Recipe
Cook Time 15 minutes
Total Time 15 minutes
Course Main Course
Cuisine American, Asian, Latin American, Middle Eastern
Servings 1 serving

Equipment

  • Skillet w/ Lid (Preferably Cast Iron)
  • Stovetop

Ingredients
  

Black Beans

  • 1 lbs. dried black beans ~2 cups, soaked overnight
  • 2 serranos minced
  • 3 habaneros minced
  • 1 jalapeño minced
  • 1 banana pepper minced
  • 4 cloves garlic minced
  • 1/2 shallot minced
  • 4 bay leaves
  • 1 tbsp. olive oil
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. cumin
  • 1 tsp. cayenne pepper
  • 2 limes juiced
  • 5 c. water

Sweet Potato Quinoa

  • 1 sweet potato diced
  • 1 tomato diced
  • 1 red bell pepper diced
  • 1 banana peppers diced
  • 1 jalapeño minced
  • 1 habanero minced
  • 3 cloves garlic minced
  • 1/2 shallot minced
  • 1 lemon juiced
  • 3 bay leaves
  • 1 tsp. cumin
  • dash salt
  • dash peppeer
  • 1 c. tri-color quinoa
  • 3 c. water

Burrito

  • 1/4 c. black beans
  • 1/4 c. sweet potato quinoa
  • 1 tortilla shell
  • splash water
  • dollop sour cream (optional, omit or substitute for vegan recipe)
  • dollop hot sauce of choice (optional)

Instructions
 

Prepare Ingredients

  • Cook No-Fry Refried Beans. I like this recipe better than opening a can of refried beans or actually having to go through the process of frying them! This does require some forethought, though, and takes overnight to soak and about 2 hours to cook the next day. It requires a large pot on the stove and a potato masher or food processor if you want to achieve the creamier texture.
  • Cook Sweet Potato Quinoa. This takes less than an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of quinoa in the fridge for exactly this purpose.

Cook Tortilla

  • Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
  • Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
  • Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
  • Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.
    The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
  • Top with sour cream and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and pairs well with the nutty flavor of the quinoa. Omit or substitute with a vegan alternative for an entirely animal-product free recipe.
  • Serve immediately. You can reheat burritos by lightly wetting them and reheating, but they are never quite the same as they are fresh!

Tips, Tricks, & Notes

  • For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!