Sweet Potato and Black Bean Burrito | Blackstone Griddle

Turn the Blackstone griddle on to medium heat.

Apply avocado oil to the griddle and spread it around.

Add small, diced sweet potatoes to the griddle.

Add chopped red bell pepper and diced purple onion to the griddle.

Dice jalapeno smaller to avoid large chunks of heat and add to the griddle.

Season the vegetables with salt, pepper, cumin, and chili powder, then toss to mix the seasonings evenly.

Add water to the griddle to create steam, then cover with a dome lid and cook for about 10 minutes.

Chop cilantro and add it to a bowl.

Squeeze fresh lime juice into the bowl with the cilantro.

Add rinsed and drained black beans to the bowl and toss together with the cilantro and lime.

Once the vegetables are done, add them to the bowl and mix everything together.

Lay down aluminum foil and place a tortilla on top.

Add a portion of the vegetable and bean mixture to the center of the tortilla.

Sprinkle Colby and Monterey Jack cheese over the mixture.

Fold in the sides of the tortilla, then roll it up tightly and place it seam-side down on the foil.

Wrap the burrito in the foil and place it in the freezer if not eating immediately.

To reheat, wrap the burrito in a wet paper towel and microwave for 3 minutes.

After microwaving, place the burrito on the griddle for about 1 minute on each side to crisp it up.

Check if the cheese is melted and the burrito is warm before serving.

Equipment Needed

Spice Level:

Dietary