
Sweet Potato Burrito Smothered in Avocado Salsa Verde
Ingredients (22)
- 2 medium sweet potatoes
- 1 1/2 to 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked hot paprika (or chipotle powder)
- 1/4 teaspoon cayenne
- Sea salt and black pepper, to taste
- 4 to 6 whole wheat tortillas
- 2 roasted red peppers (I used jarred)
- 2 cups cooked black beans or 1 can black beans, rinsed and drained
- 1+ cup shredded Jack cheese
- 2 ripe avocados
- 1 cup mild salsa verde, jarred
- 2 garlic cloves, roughly chopped
- 1 to 2 teaspoons fresh jalapeño, deseeded and roughly chopped, optional
- 1 lime, juiced
- 1/4 cup packed cilantro leaves
- Up to 2 tablespoons water, to thin as necessary
- Sea salt, to taste
- 1 1/2 cups chopped romaine lettuce
- 1 small red onion, finely chopped
- Finely chopped jalapeño, optional
- Sour cream, optional
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Directions
Learn how to make this recipe at Cookie and Kate