I was a little nervous that it wasn't super kid friendly but the results were mixed. My two year olds both gobbled it up, my 4 year old would only eat the sweet potatoes, and my 6 year old ate everything but the sweet potatoes! It made me think of the nursery rhyme "Jack Sprat". Anyway, I'm going to call it a success! My husband and I loved them too. Plus they are very filling. Give them a try and see what your family thinks!
I left the recipe mostly how I found it except I added chile powder and garlic and reduced the cheese. I also added some guacamole because the avocado and sweet potato combo is what makes this meal so awesome in my book! Click here to take a look at my guacamole recipe.
Roasted Sweet Potato and Veggie Burritos
2 medium sweet potatoes (I could only find small so I used 3)
1 jalapeno (minced-seeds and all)
1 red bell pepper- diced
1 red onion- diced
2 tsp. olive oil
1 tsp. cumin
1 T. chili powder
1 tsp. minced garlic
1 can black beans (rinsed and drained)
1 lime- juiced
1 1/2 cups shredded cheddar
6 whole grain wrap sized tortillas (I like Santa Fe tortilla company- carb chopper)
Prep all your veggies by dicing, mincing, etc. In a large bowl, toss veggies with olive oil and spices. Place evenly on a large baking sheet and roast for 35 minutes at 400 degrees or until sweet potatoes are tender.
Place cooked veggies back in large bowl and combine with black beans and lime juice.
Grease a 9x13 pan with cooking spray. Fill each tortilla with 1/4 cup cheddar cheese and 1/6 of the veggie mixture. Fold into burritos and place in prepared baking dish. Bake for 15 minutes at 350 or until tortillas are slightly crispy and filling is heated through. Serve with guacamole!
