Recipe: Sweet Potato, Black Bean, and Chorizo Burritos

Every year, starting around February, I go to the grocery store for my weekly shopping trip and absolutely stuff that cart full of food.  Seriously, the people at the checkout line probably assume I’m buying for a family of five (strengthened by the fact that I frequently buy Teddy Grahams and Goldfish).  Nope, just two ravenous athletes!

All of that food can get expensive, so I’ve been playing around with ways to stretch our food budget and still get a well-rounded meal.  One can only eat so much pasta and tomato sauce.  Jameson’s a big fan of burritos (and Mexican food in general), and these sweet potato, black bean, and chorizo burritos got an enthusiastic two thumbs up.

Jameson's burrito in the process of being inhaled.

Jameson’s burrito in the process of being inhaled.

Start the burritos by finding two medium-sized sweet potatoes and peeling them, then dicing them into 1 cm cubes.  That may seem tiny, but smaller cubes = faster cooking, and I’m sure you’re pretty darn hungry.

Peel two sweet potatoes before dicing into 1 cm cubes.

Peel two sweet potatoes before dicing into 1 cm cubes.

Take your chorizo sausage (removing casings if necessary) and crumble into a sauté pan on medium-high heat.  I use fresh chorizo because it’s what my grocery store carries, however I am sure that cured chorizo would be equally delicious.

Crumble chorizo into a sauté pan and brown.

Crumble chorizo into a sauté pan and brown.

Once your sausage is nicely browned, add the sweet potato and stir to coat in the rendered oil from the sausage.  Continue cooking on medium-high heat, stirring occasionally, until your potatoes have browned a bit on the outsides.

Dice veggies into small pieces.

Dice veggies into small pieces.

Add the rest of the veggies, seasonings, and black beans, stir, and reduce heat to medium-low.  Cook covered for about 15 minutes or until potatoes are soft.  Taste-testing is a rough job, but someone’s got to do it!

Camera 360

Once the filling is done, assemble your burritos by spreading 1/4-1/3 c of hot cooked rice in a burrito shell, followed by 1/2-3/4 c of filling.  Sprinkle with cubed queso fresco (or other cheese that you enjoy).  If you are Jameson, you will use way too much filling and need to add an extra burrito shell as you roll up your goods.

Love this brand of Queso Fresco!

Love this brand of Queso Fresco!


Recipe:  Sweet Potato, Black Bean, and Chorizo Burritos


Prep/3, Leftovers/4.5, Guilt Factor/3.5, Overall/4.5

Click here for an explanation of my recipe ratings system


2.5 c sweet potato cut in 1 cm cubes
3 fresh chorizo sausages, casings removed
1 onion, chopped
2 cloves garlic, minced
1 poblano pepper, chopped, with seeds removed
1/4 tsp cumin
1/2 tsp oregano
1/2 tsp salt
1.5 c black beans *Note: this is approximately the amount in 1 can of black beans.  I make my own in my slow cooker using this method
1 c frozen corn, thawed and drained
1.5 c queso fresco cheese, cubed
4-5 burrito shells
2 c cooked white or brown rice

To make the burritos:

1.  Peel and dice sweet potatoes, set aside.

2.  Remove chorizo sausages from casings.  Heat a large sauté pan (one that has a lid) over medium-high heat and crumble the sausage into the pan.  Break up sausage with a spatula or wooden spoon and cook until sausage is browned on all sides.

3.  Add diced sweet potato and stir to coat in rendered oil in pan.  Cook on medium-high heat until potato pieces are browned on edges.

4.  Add the rest of the vegetables, seasonings, and black beans to the pan, stir to mix, and cook, covered, until potatoes are done (approximately 15 minutes).

5.  Assemble burritos – in a burrito shell, place 1/3-1/2 c hot cooked rice, 1/2-3/4 c filling, and sprinkle with cubed queso fresco or other shredded cheese.  Roll up burrito.  Eat & enjoy.

This entry was published on February 18, 2013 at 10:00 am. It’s filed under Recipes and tagged , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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