Philadelphia residents are familiar with the iconic burrito joint “Honest Tom’s.” Now I’ve talked before about my love of a certain breakfast burrito in DC. Now I’ve found another burrito love, and it’s the sweet potato burrito at “Honest Tom’s.” It sounded weird to me at first, but this burrito is so soft, tender and flavorful. So I wanted to try and replicate it. Now I know I’ll never even come close to achieving the perfection that is “Honest Tom’s” burrito, but I still wanted to make my own version. So that’s the recipe I’m posting today. This will make a couple of burritos, so it’s perfect for a small group or for leftovers.
What You’ll Need:
- 2 medium sweet potatoes
- 1 can black beans
- 1 package cotija cheese
- 1 avocado, sliced
- 1 package large tortilla shells (the largest you can find
- Mexican Rice (You can find my recipe here.)
- 1 tomato, diced
- 1 poblano pepper
- Adobo seasoning
- olive oil
Preheat the oven to 400 degrees. Take a cookie sheet, drizzle with olive oil or give a generous spray with non-stick cooking spray. (I like to cover my pan with aluminum foil for easy clean up.)
Peel the sweet potatoes, and cut them into large strips. They should be about an inch wide. Place them on the baking sheet, and flip over so they’re coated. Season with salt, pepper and the adobo seasoning. Put the sweet potatoes in the oven for about 20 minutes or until soft. I put the broiler on for the last few minutes to kind of get a crust and add some texture into the sweet potato.
Chop up the poblano pepper, put it on the stove with some olive oil until the peppers soften a little. Then add the black beans and a little salt to heat them up.
Put to tortillas in the microwave for 30 seconds to get them soft and warm. This is easier for folding the burrito.
Put the cheese, black bean mixture, sweet potatoes, Mexican rice, avocado strips and tomato in the tortilla and fold into a burrito. (I’m still working on perfecting that.)
If you like it spicy, like i do, eat with your favorite hot sauce! Enjoy!