Black Bean and Yam Burritos are super tasty, healthy, low cost, quick and easy to prepare and make great leftovers!
Do you have a favorite meal you like to cook and find yourself making it at least once a month? That is what this recipe is in our family. This recipe has been a favorite of mine for a number of years. The original recipe was found in a cookbook about seven years ago and over the years as I have cooked it, it has morphed into a tasty meal that has only a hint of the original recipe.
Black Bean and Yam Burritos
3 cups yams chopped in bite size pieces
½ a medium size onion chopped
2 cups cooked black beans
1 TBS ground cumin
1 TBS chili powder
1 TBS garlic powder
1 tsp red pepper flakes
1 bunch fresh cilantro chopped
½ head purple cabbage chopped in thin strips
8 TBS Sour cream
8 flour tortillas
1 lime cut in half
Place yams and onion in a large frying pan with approximately 1 TBS olive oil. Sprinkle with the ground cumin, chili powder, garlic powder and red pepper flakes. Squeeze one half of the lime and evenly distribute the juice over the yams.
Sauté until yams just start to soften, add small amounts of water as needed to prevent sticking. Add black beans and cook until heated through. Squeeze the second half of the lime juice on the yam black bean mixture.
Spread a tablespoon of sour cream on each tortilla. Divide the black bean yam mixture evenly among the tortillas and place a spoonful down the center of each tortilla. Top with chopped cilantro and purple cabbage.
Enjoy!
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