It’s hard to beat a delicious, brimming burrito. But delicious burritos that keep well in the freezer might do just that. These “freezer burritos” are stuffed full of crisp-tender shoestring sweet potatoes, fresh tomato-corn salsa, beans, and, of course, cheddar cheese. To make the sweet potatoes you’ll peel them, grate them on the large holes of a box grater, and roast them on sheet trays. Don’t skip the parchment paper, otherwise they’ll stick to the tray. Make sure all of the ingredients are thoroughly cooled before you roll them up to prevent burritos that get soggy in the freezer.
3 medium sweet potatoes, peeled and grated on large holes of a box grater
¼ cup olive oil
¾ teaspoon chipotle chili powder
1½ teaspoons kosher salt, divided
1½ teaspoons black pepper, divided
2 plum tomatoes, seeded and chopped
1 small red onion, finely chopped
1 cup fresh or frozen corn kernels
½ cup cilantro leaves and tender stems, chopped
1 tablespoon fresh lime juice
2 15.5-oz. cans pinto or black beans, drained
8 ounces sharp white Cheddar cheese, grated (2 cups)
8 large burrito-size flour tortillas
Sat fat 9g
How to Make It
Preheat oven to 375°F. Toss sweet potatoes with oil, chili powder, and ￼¾ teaspoon each salt and pepper. Spread out on 2 parchment-lined baking sheets. Roast, stirring halfway through, until most potatoes are browned at the tips, 35 to 40 minutes. Let cool completely.
Meanwhile, combine tomatoes, onion, corn, cilantro, lime juice, and ½ teaspoon each salt and pepper in a medium bowl. Set aside for 15 minutes. Strain, discarding any liquid that has accumulated.
Toss beans with remaining ¼ teaspoon each salt and pepper.
Divide beans, cheese, corn salsa, and sweet potatoes evenly among tortillas. Roll into burritos, wrap each separately in foil, and freeze in a single layer. Freeze for up to 3 months. To heat, remove foil, wrap each burrito in a paper towel, and microwave on high until heated through, 3 to 5 minutes.
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