Hello fellow food adventurers!
Today, I’m excited to share a recipe that holds a special place in my heart and reflects my love for vibrant flavors and hearty, wholesome ingredients. I’m bringing a bit of island vibe to our kitchen with a dish that I like to call a celebration on a plate: Spiced Sweet Potato & Black Bean Burritos with a zingy Pineapple Salsa!
I’ve always been enamored by the fusion of flavors that Caribbean cuisine offers. It’s bold, it’s colorful, and it dances on the palate in a way that few other cuisines can. While I may be miles away from the nearest tropical island, today’s recipe is my homage to those sun-drenched shores.
These burritos are a little symphony of textures and tastes. We’ve got the sweet, slightly caramelized hunks of sweet potato roasted to perfection with smoky cumin and paprika. Then there’s the savory heft of black beans and the cool creaminess of ripe avocado. And to bring it all home, the pineapple salsa – it’s like a fresh burst of sunshine with each bite, thanks to the sweet pineapple, the heat of the jalapeño, and the tang of lime.
You might not find these burritos on a traditional Caribbean menu, but they embody the spirit of island cooking – using what’s fresh and available to create food that’s full of life. Sweet potatoes are a staple in my kitchen; they’re versatile, nutritious, and they carry spices like a dream. Combined with the black beans, they make for a dish that’s satisfying but won’t weigh you down.
Cooking is my playground, my friends, and I love sharing this joy with you. Whether you’re a cooking novice or a seasoned chef, this recipe is a delightful journey for the senses. It’s also a forgiving one, perfect for those busy weeknights when you want something quick yet brimming with flavor.
I hope that this Spiced Sweet Potato & Black Bean Burrito with Fresh Pineapple Salsa finds its way into your kitchen and, perhaps, whisks you away on a culinary escape to the Caribbean. Share this meal with friends, family, or enjoy it as a delightful moment of ‘me time’. Pair it with a chilled glass of your favorite drink, a sunny spot at the dining table, and let the flavors take you to a tropical escape, even if it’s just in your imagination.
As always, I love hearing from you. Share your thoughts in the comments below or tag me in your culinary creations on social media. Did you add a personal twist? I’m all ears for your inventive takes!
Until next time, keep the oven warm and the spices flowing!
Cheers,
Al
Ingredients
– 2 large sweet potatoes, peeled and diced (approximately 500g)
– 1 can black beans (400g), drained and rinsed
– 1 medium red onion, finely chopped (about 150g)
– 2 cloves garlic, minced
– 1 red bell pepper, diced (about 150g)
– 2 teaspoons ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon chili powder
– 1/4 teaspoon cayenne pepper (optional)
– Salt and pepper to taste
– 2 tablespoons olive oil
– 4 large flour tortillas (approximately 25cm in diameter)
– 100g grated cheddar cheese
– 1 ripe avocado, sliced
– 1 lime, juiced
– Fresh coriander (cilantro), chopped (a small bunch)
For the Pineapple Salsa:
– 1 cup diced fresh pineapple (about 165g)
– 1 small red onion, finely diced (about 75g)
– 1 jalapeño pepper, seeds removed and finely diced
– 1 tablespoon fresh lime juice
– A handful of fresh coriander (cilantro), finely chopped
– Salt to taste
To Serve:
– Sour cream (optional)
– Extra lime wedges
– Hot sauce (optional)
Method
1. Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
2. Toss the diced sweet potatoes with 1 tablespoon of olive oil, half a teaspoon of ground cumin, half a teaspoon of smoked paprika, salt, and pepper to taste. Spread them out on the prepared baking tray.
3. Roast the sweet potatoes in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, tossing halfway through cooking.
4. While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat.
5. Add the chopped red onion and sauté for 2-3 minutes until starting to soften. Stir in the minced garlic and cook for an additional minute until fragrant.
6. Add the diced red bell pepper, remaining ground cumin, smoked paprika, chili powder, and cayenne pepper if using, to the skillet. Cook for 4-5 minutes until the vegetables are soft.
7. Stir in the black beans and cook for another 5 minutes until the beans are heated through. Remove from heat, then gently fold in the roasted sweet potatoes.
8. To make the pineapple salsa, in a bowl, combine the diced pineapple, finely diced red onion, diced jalapeño pepper, lime juice, chopped coriander, and a pinch of salt. Mix well and set aside.
9. Assemble the burritos by laying the flour tortillas flat on a clean work surface. Sprinkle a portion of the grated cheddar cheese down the middle of each tortilla.
10. On top of the cheese, add an even portion of the sweet potato and black bean mixture. Add a few slices of avocado to each, then a squeeze of fresh lime juice and a sprinkle of fresh coriander.
11. Fold the sides of the tortillas in over the filling, then roll them up tightly from the bottom to enclose the filling.
12. Place the assembled burritos seam-side down on a baking tray lined with parchment paper. You can optionally brush the tops with a little olive oil for a crisp finish.
13. Bake the burritos in the oven at 200°C (400°F) for about 10 minutes, or until they are heated through and the tortillas are slightly crispy.
14. Serve the warm burritos with a generous spoonful of the fresh pineapple salsa on the side, along with sour cream, extra lime wedges, and hot sauce if desired. Enjoy hot and fresh out of the oven!
