Sweet potato and black bean burrito from Sara Moulton Cooks at Home by Sara Moulton

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Notes about this recipe

  • tarae1204 on April 25, 2021

    Solid recipe, very mild, healthy and and family friendly. Important to have lots of toppings: sour cream, salsa, plus anything else that you’d like in a burrito or burrito bowl.

  • Lindalib on June 06, 2014

    We liked this a lot. I boiled the sweet potatoes rather than roasting them as they recipe calls for, but as they just get mashed in the end, I don't think it made any difference. I also substituted chicken broth for the vegetable broth only because I had a bit left from a previous recipe I wanted to use up.Will make this recipe again.

  • captious on July 29, 2013

    This recipe is a long-time favorite. It's not super-exciting, but it's a solid recipe that's always tasty and satisfying. The nutmeg is an unusual but nice addition to an otherwise Mexican-flavored burrito. We often make these burritos for company. We serve them with salsa and a salad and sometimes guacamole. It makes a great autumn or winter meal. The first time I made the recipe I found the beans a bit underseasoned, so now I use extra cumin and chili powder and add a fresh jalepeno. I use the juice that the black beans cooked in rather than the vegetable broth. Instead of monterey jack I use sharp cheddar. You definitely need to serve the burritos with salsa, as without some sort of sauce they're a bit dry.

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