Sometimes I start a recipe not sure how it’s going to turn out. Other times, I just know it’s going to be a winner. This recipe was definitely the latter. Since making the sweet potato and black bean enchilada casserole a few weeks ago, Marc and I were both craving it again. I hate making the same thing twice, so I decided to make something similar, but different. Makes sense, right?
The original recipe didn’t have goat cheese or spinach, but after an impulse buy of crumbled goat cheese at Trader Joe’s and a bag of spinach on its last days, I decided to get crazy and really switch things up. They aren’t your typical burrito ingredients, but I just knew they were going to work. And they did. So well. I loved the tanginess of the goat cheese paired with the creamy sweet potato mixture, and of course I enjoyed the fact that there was some green inside of our burritos from the spinach. I made sure to have two burritos, just to ensure that I got my daily servings of vegetables in for the day.
Sweet Potato, Spinach, and Goat Cheese Burritos
adapted significantly from allrecipes.com
makes 6 burritos
3 medium/large sweet potatoes
1 tbsp olive oil
1 medium white onion, diced
2 cloves garlic, minced
1 can pinto beans, drained and rinsed
1/2-1 tbsp chili powder
1 tsp cumin
1/4 tsp cinnamon
1/2 cup water
1 tsp mustard
2 cups fresh spinach
1/2 cup crumbled goat cheese
1 cup Mexican blend shredded cheese
In large pot, bring water to boil. Add peeled and largely diced sweet potatoes and boil for 20 minutes, or until thoroughly cooked. After they are cooked, drain and mash them.
Preheat oven to 350 degrees F and lightly grease 9×13″ baking dish.
In large skillet, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic, chili powder, cumin, cinnamon, and beans and stir to combine. Then add water and mustard and let cook for 1-2 minutes. Then add mashed sweet potatoes and stir so completely combined. Finally, add spinach and stir until wilted.
To assemble burritos, heat the tortillas first in microwave for 45 seconds. This will soften them and make them easier to roll. Once heated, spread about 1/3-1/2 cup of filling (I just eyeballed it) in center of each tortilla. Sprinkle with about 2 tbsp (again, I eyeballed it) of crumbled goat cheese. Roll tortillas up and place seam-side down in baking dish. Top with shredded cheese. Bake in preheated oven for 12-15 minutes, or until cheese is melted. Enjoy!