It’s summertime now and the last thing we want is to spend hours in a hot kitchen making dinner (that our kids might not even eat anyway). These easy everyday burritos are a go-to dinner for us year-round, but they’re especially great for fresh light summer dinners. The kids love them and they are super fast and easy to put together.
Black Bean Sweet Potato Burritos
- 1 sweet potato
- 1 small yellow onion
- 2 cloves garlic
- 1 bell pepper
- 1 can black beans
- guacamole (mash up avocados with a little fresh garlic, lots of lime, black pepper, a pinch of salt, and tons of chopped cilantro), tomato sallad (halve a bunch of cherry tomatoes, mix with a splash of olive oil, and a dash of salt) and salsa to serve
- Peel and cut the sweet potato into cubes and cook it until tender but not overcooked.
- Chop up onion, garlic and bell pepper and sauté in olive oil.
- Rinse and drain the black beans and add them and the sweet potato to the onion and bell pepper mix and cook for couple of minutes until everything is warm through. Add a splash of lime juice and chopped cilantro (if your kids will allow it).
- Serve in tortillas with plenty of guacamole and tomato salad.*
*I serve the kids their burritos already stuffed and rolled (and I wrap the bottom in aluminum foil so they don’t unravel and spill). For Louis I mash everything into the tortilla so there are no real pieces left. For Alec it all has to be in recognizable pieces including avocado cubes instead of guacamole. Léonie has hers “deconstructed”. No tomatoes for any of the kids (but we like them and salsa too).
Also: the best easy everyday veggie burgers.
Top photo of Louis having his first burrito over a year ago – one of the cutest things I’ve ever seen.