Winter Burritos with Sweet Potato, Beans and Kale

Wintry burritos with sweet potato, black beans and tender kale, finished with chipotle yogurt and feta. They keep well in the fridge and can be reheated in the oven or in a pan.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 600 g Sweet potatoes
• 1 can Black beans (canned, drained)
• 200 g Kale, stems removed
• 1 pc Onion
• 2 pc Garlic cloves
• 2 tbsp Cooking oil
• 1 tbsp Tomato paste
• 1 tsp Smoked paprika
• 1 tsp Ground cumin
• 0.5 tsp Chili powder
• 100 ml Water
• 8 pc Large wheat tortillas
• 150 g Plain yogurt
• 1 pc Lime, juice
• 1 tsp Chili sauce
• 100 g Feta
• Salt
• Pepper

Method

1. Preheat the oven to 200 °C conventional heat. Peel the sweet potatoes, cut them into roughly 2 cm cubes, toss with 1 tbsp oil, salt and pepper, and roast on a baking sheet for 20 to 25 minutes until golden brown.
2. Wash the kale, spin it dry and cut or tear it into bite-sized pieces. Finely dice the onion and garlic.
3. Heat the remaining oil in a large pan and sweat the onion and garlic for 3 to 4 minutes until translucent. Stir in the tomato paste, paprika powder, cumin and chili powder and toast briefly.
4. Add the drained beans and the water, bring to a boil and simmer for 3 minutes. Stir in the kale and cook for another 4 to 5 minutes until it wilts. Season with salt and pepper.
5. Gently fold the roasted sweet potatoes into the bean and kale mixture and let the filling cool briefly.
6. Mix the yogurt with lime juice, chili sauce and a pinch of salt. Warm the tortillas one at a time briefly in a dry pan so they become pliable.
7. Spread each tortilla with filling, some chipotle yogurt and crumbled feta, fold in the sides and roll up tightly. Serve half of the burritos right away; let the rest cool, wrap each individually in foil and store in the fridge for up to 3 days.