sweet potato burritos

i'll forewarn you: this isn't a very pretty dish. but damn, is it good.

i first came across these burritos a long time ago and was so taken aback by how great they were that i replicated the recipe. what's so wonderful about these sweet potato burritos is how forgiving the recipe is. you can substitute butternut squash (amazing) or a can of pumpkin for the sweet potatoes, add some diced red peppers, add a splash of salsa... it's really up to you. oh, and you can leave the cheese and butter out to make them vegan.

these always taste great and take less than 30 minutes to make. a perfect quick weeknight dinner, comforting and delicious.

to make two burritos, gather up:

• two large flour tortillas (burrito size, of course)
• 4 sweet potatoes, one 2 lb. butternut squash, or a can of pureed butternut squash or pumpkin
• 1/2 a can of black beans
• 1 tablespoon vegetable oil
• 1/2 of an onion, diced
• 2 cloves garlic
• 2 teaspoons sugar
• 1 tablespoon butter
• cumin
• chipotle powder and/or chili powder
• salt & pepper
• can of enchilada sauce
• 2/3 cup shredded cheese

preheat the oven to 350 F/170 C. peel and cube your sweet potatoes and bake them with a bit of oil, salt and pepper until they're soft, then mash. 

grab a medium saucepan, add your oil and let it get hot. add your diced onion and cook until softened. add garlic and cook for another 30 seconds. add in the black beans, cumin, chili powder, salt and pepper and saute for 1 min. turn off the heat and add in your sweet potatoes, butter and sugar. taste it for seasoning. 

now get your tortilla and fill it with some of the sweet potato filling, about 3/4 cup. fold in the two opposite ends, then fold in the edge closest to you to the center and roll it away from you. it should look like...a burrito! pop it in an 8 x 8 in pan, seam side down. do the same with the other tortilla.

dump the enchilada sauce over the top (you probably won't need the whole can, FYI), and top with lotsss of shredded cheese. we aren't on a diet here.

bake these for about half an hour. the cheese will get nice and gooey and the middle will be piping hot. serve with sour cream, avocado/guacamole, more enchilada sauce, salsa. go crazy.

here's the final photo. i played it like instagram and filtered the shit out of it because, like i said, it's not a pretty dish. everything looks better with a filter #nofilter

sweet potato burritos instantly morph into...vintage burritos!! 

my sister and i were taking dumb hipster photos while making these so the filter is only fitting.

see? wasn't kidding. if a high-flash photo in front of a white wall isn't hip, i just don't know what is.