We have a really busy weekend coming up–soccer games, swim tryouts, brunch with friends, and sleepovers, not to mention the usual household duties of laundry, cleaning, and feeding the family. This week’s Sunday supper needs to be something easy, something everyone will like, and something the kids can take for lunch on Monday. These sweet potato and black bean burritos, from Foodie Crush, are the perfect solution for the end-of-the-weekend dinner. Only a few ingredients are needed and I have most of them in my house on a regular basis so no running back to the store to get a missing ingredient. It should be a perfect way to wind down after running around for two days.
(image and recipe from Foodie Crush)
2 tablespoons olive oil
1 small onion, diced, or about 1/2 cup
2 cloves garlic, minced
1/2 red bell pepper, diced or about 1/2 cup
1 tablespoon jalapeno, diced
1 small sweet potato, cubed, or about 1 cup
1 can black beans, drained
3 ounces cream cheese
1/2 teaspoon salt
Whole wheat tortillas
2 tablespoons fresh cilantro
Cherry tomatoes, halved
Place sweet potatoes in a microwave safe bowl with a tablespoon of water and cook for 3 minutes, or until tender.
Heat oil over medium heat. Add onion, garlic, and peppers and cook until onions are translucent, about 3 minutes.
Add beans and sweet potato and cook until heated through, about 3 minutes.
Add cream cheese and stir until combined. Add salt and stir. Scoop onto whole wheat tortillas and top with cilantro and tomatoes.