Black Bean & Sweet Potato Burritos with Mile High Green Chili Sauce

Created by Taryn Bellavance


1 medium sweet potato
1 cup frozen sweet corn kernels, thawed
1 cup black beans
1 cup cooked brown rice
6 whole grain flour tortillas
3-4 cups prepared and heated Mile High Green Chili Sauce
chopped lettuce, chopped broccoli slaw and fresh cilantro as garnish, if desired

Pre-heat oven to 375. Peel sweet potato and dice into small cubes. Place in a steamer and steam for 10-12 minutes until soft. Toss with corn, beans and rice in a bowl. Spoon sweet potato mixture onto tortillas and fold in half (use only number of burritos desired — save remaining ingredients for future use). Place burritos on a cookie sheet and bake at 375 for 5-8 minutes until shell becomes crisp. Put burritos on individual plates and spoon prepared green chili onto each burrito then top with chopped lettuce, chopped broccoli slaw and cilantro, if desired.

Mile High Green Chili Sauce

1 medium sweet yellow onion
4-5 large garlic cloves, minced
4 cups “no chicken” broth or veggie broth
6-8 fresh, fire-roasted green chilies peeled, seeded and chopped (or 2 8-oz cans of chopped green chilies)
1 can chopped tomatoes
3 T white rice flour
1 cup chopped broccoli slaw

In a cast iron skillet or saute pan over medium high heat, saute the onions and garlic in a very small amount of broth, adding liquid only as needed for about 8 minutes until translucent. Add remaining broth and green chilies and simmer for 10-15 minutes, then add tomatoes. Slowly stir in rice four one tablespoon at a time and continue to simmer until sauce thickens.

Leave a reply