I love making Mexican food for my family because of the wonderful combinations that you can make with your food and the speed in which you can put that food together. When I lived in England for a year studying abroad, I was introduced to this recipe by a great friend. I’ve altered it a little over the years, but it is still delicious and so healthy! And vegetarian if you skip the bacon 🙂 I don’t make these burritos often, but after making it last week I was reminded of how great it is! I will definitely be repeating this one soon. I’m sharing the recipe as a burrito, but you can also put these fillings into a taco shell too!
Black Bean and Yam Burrito
1 yam or sweet potato
1 tsp paprika
1 tsp chili powder
1 can Refried Black Beans
1/2 tsp. garlic powder
1 cup frozen or canned corn
1/2 cup salsa
Tortilla shells or taco shells
Preheat the oven to 350 Degrees F. Peel the yam and then cut it into 1 cm cubes. Put the cubes in a bowl with some paprika, chili powder and salt and toss until the yams are coated in the spices. Grab a cookie sheet and line the sheet with tinfoil. Put the cubes on the cookie sheet and then cook for 30 minutes, or until the yams are soft.
While the yams are cooking you can prep the rest of the toppings. Empty a can of black refried beans and put them in a bowl. Season with garlic powder and salt.
To make a corn salsa, take frozen corn and microwave it for 2 minutes. Or, if you are using a can of corn, drain the corn. Mix a salsa of your choice with the corn and some lime juice. Now you have a corn salsa!
Shred some cheese of your choice and put it in a bowl.
If you want to add some meat in your burrito, fry up some bacon! It adds a nice crunch, and who doesn’t like bacon!?!
Put all the toppings on the tortilla or taco shell of your choice and enjoy! You can also turn this into a salad if you don’t have tortillas.