Hands-On Time
20 Mins
Total Time
50 Mins
Yield
8 Burritos
Jennifer Causey

How to Make It

Step 1

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.

Step 2

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.

Step 3

Toss beans with remaining ¼ teaspoon each salt and pepper.

Step 4

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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