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Ingredients

  • 2 Sweet Potatoes, petite diced
  • 1 Red Bell Pepper, petite diced
  • 1 Purple Onion, petite diced
  • 1 Jalapeno, diced (leave in seeds for extra heat)
  • 1 1/2 Teaspoon of Cumin
  • 1 1/2 Teaspoon of Chili Powder
  • 1 Teaspoon of Salt
  • 1/4 Teaspoon of Black Pepper
  • Avocado Oil
  • 1 Small Bunch of Cilantro
  • 1 Lime to juice
  • 1 Can of Black Beans, rinsed
  • 12 Tortillas
  • Colby & Monterey Jack Cheese
  • Guacamole, Salsa & Chips (optional side)

Steps

  1. Turn on Blackstone to medium heat. Drizzle with avocado oil.

  2. Add the chopped sweet potato, red bell pepper, purple onion and jalapeno. Sprinkle with cumin & chili powder, salt, and pepper. Toss to combine. Pour some water over the mix and cover with a large basting dome. These will take about 10 minutes to cook. Check every couple minutes and give them a toss to prevent burning.

  3. Meanwhile, chop the cilantro and add to a bowl. Squeeze the lime in, then add the black beans (drained and rinsed). Stir together.

  4. Add sweet potato mixture to the bean bowl and toss.

  5. Heat tortillas on a clean portion of the griddle on low until soft.

  6. To assemble burritos, fill tortillas with the mixture, add a layer of cheese, and wrap it. Note: If you want to put some in the freezer, wrap them in aluminum foil.

  7. Before serving, put burritos on the griddle to make them crispy. Cook with a little oil if you want a more fried crispy taste. Cook for about 1 minute on each side until they are golden brown.