Seasonal Tex-Mex

It's snowing today. Our first snowfall of the season -- or at least, the first very noticeable one. Rumor has it there were some flakes in the air a week or so ago, but I never saw more than raindrops. Today, there's a steady stream of the white stuff falling down. We're well beyond frigid raindrops. And that makes me very aware that winter is on its way. Not that it is unwelcome. It does, however, make me yearn for warm food with a spicy kick to it. And, lucky for me, I've been finding fun ways to feed that craving.

My most recent adventure in this regard involved putting together burritos that were filled with a fun roasted vegetable-chorizo filling. I actually contemplated the concept after having had sweet potatoes in a burrito at a local restaurant and finding them an unexpected, but pleasant addition. I considered including diced chipotle peppers and omitting the sausage and making this a vegan dish, but I was fortunate enough to have some spicy chorizo on hand and opted to include that. I was happy with the choice, although I am sure omitting it and using diced chipotle peppers for added kick would make many a vegetarian happy. Also, gluten free tortillas can be used if you have a gluten allergy or sensitivity. Lots of options here. Enjoy!

Chorizo-Sweet Potato-Black Bean Burritos

  • 2 lbs. sweet potatoes, peeled and cut into bite-sized pieces
  • 1 large red onion, sliced into thin wedges
  • 8 oz. grape tomatoes
  • 7-8 oz. chorizo sausage, cut into bite-sized pieces
  • 3/4 teaspoon southwestern seasoning (I like Penzeys' offering)
  • 2 T. olive oil
  • 1 (15 oz.) can black beans, rinsed and drained
  • 6 10-inch flour tortillas

Preheat the oven to 425 degrees F. Combine the sweet potatoes, red onion, grape tomatoes and chorizo in a 9x13-inch baking dish. Sprinkle with southwestern seasoning and olive oil and toss well to coat. Bake the vegetables for 30 minutes, stirring once halfway through.

Once the vegetables are roasted, add the rinsed and drained black beans and toss to combine.

Spoon about 2/3 cup of the mixture into the center of a warmed flour tortilla and carefully fold the edges in to make a pocket. Repeat with the remaining flour tortillas.

Brown the tortillas in a skillet over medium-high heat for 3-5 minutes per side. Serve immediately with salsa and sour cream.

  • Yields: 4-6 servings
  • Preparation Time: 1 hour