BBQ Sweet Potato Burritos with Roasted Green Beans

Name: BBQ Sweet Potato Burritos with Roasted Green Beans
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10 servings
Cuisine: mexican
Ingredients: 4 whole sweet potatoes, cubed; 2 tablespoons olive oil; 0.33 cups apple cider vinegar; 6 ounces tomato paste; 2 tablespoons Worcestershire sauce; 0.5 teaspoons paprika; 0.5 teaspoons garlic powder; 0.25 teaspoons ground black pepper; 0.25 teaspoons onion powder; 0.25 teaspoons sea salt; 0.5 cups water; 1 tablespoons olive oil; 3 whole bell peppers, sliced; 3 whole red onions, sliced; 0.5 teaspoons sea salt; 1.5 cups dried black beans; 6 cups water; 1.5 tablespoons lime juice; 1 teaspoons sea salt; 1 cups dry brown rice, rinsed; 1 cups water; 1 tablespoons lime juice; 0.5 tablespoons olive oil; 0.25 bunch fresh cilantro, chopped; 10 whole burrito tortillas; 12 ounces corn (frozen/thawed or canned/drained); 4 whole tomatoes, diced; 0.5 bunch fresh cilantro; 4 ounces fresh spinach; 2 pounds fresh green beans, trimmed & cleaned

By codyalanstubbs

IntermediateMainDinnermexican

Ingredients

Servings:

4 whole sweet potatoes, cubed
2 tablespoons olive oil
⅓ cups apple cider vinegar
6 ounces tomato paste
2 tablespoons Worcestershire sauce
½ teaspoons paprika
½ teaspoons garlic powder
⅕ teaspoons ground black pepper
⅕ teaspoons onion powder
⅕ teaspoons sea salt
½ cups water
1 tablespoons olive oil
3 whole bell peppers, sliced
3 whole red onions, sliced
½ teaspoons sea salt
1 ½ cups dried black beans
6 cups water
1 ½ tablespoons lime juice
1 teaspoons sea salt
1 cups dry brown rice, rinsed
1 cups water
1 tablespoons lime juice
½ tablespoons olive oil
⅕ bunch fresh cilantro, chopped
10 whole burrito tortillas
12 ounces corn (frozen/thawed or canned/drained)
4 whole tomatoes, diced
½ bunch fresh cilantro
4 ounces fresh spinach
2 pounds fresh green beans, trimmed & cleaned
2 tablespoons olive oil
½ teaspoons sea salt
½ teaspoons ground black pepper

Instructions

1
Preheat oven to 425 degrees F.
2
Toss sweet potatoes in olive oil on a sheet pan(s).
3
Roast until sweet potatoes are soft and golden, ~30-35 mins. Rotate pan(s) halfway through roasting.
4
Mix all of the ingredients in a sauce pan and bring to a simmer over medium heat.
5
Let the sauce simmer for 10 mins so it thickens.
6
Either: 1) Saute peppers & onions in olive oil a large skillet over medium heat (~5 mins) OR 2) Toss peppers & onions in olive oil & roast at 425 degrees for ~15-20 mins.
7
Season with salt.
8
Combine black beans and water in instant pot, and cook on manual for 20 mins.
9
Drain black beans and toss with lime juice and salt.
10
Add rice and water to instant pot, and cook on manual for 15 mins. Allow for 5 mins natural pressure release.
11
Stir in lime juice, olive oil, and cilantro.
12
Assemble burrito by spreading 1.5 tablespoons of BBQ sauce on tortilla.
13
Add sweet potatoes, fajita peppers & onions, black beans, cilantro lime rice, corn, tomatoes, cilantro, and spinach and finish wrapping burrito.
14
Preheat oven to 425 degrees F.
15
Toss green beans in olive oil, salt, and pepper on a sheet pan(s).
16
Roast for 14-16 mins or until the green beans are crisp and tender.

BBQ Sweet Potato Burritos with Roasted Green Beans

Ingredients

Instructions

Equipment

Nutrition Facts

My Notes