Main dishes · CRESPO KITCHEN

Sweet Potato and Dried Mango Burritos

Roasted sweet potato, beans and chopped mango make a spiced filling for large tortillas.

45 min approx.4 servingsDried mango

Ingredient photograph: Dried mango. Luiz Henrique Mendes · Pexels. Original. Photography credits.

Ingredients

4 large flour tortillas
500 g peeled sweet potato, in 1 cm cubes
1½ cups cooked black beans
½ cup chopped dried mango
½ cup hot water
1 tablespoon oil
1 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon salt
½ cup plain yogurt
1 tablespoon lime juice

Method

Heat oven to 210°C/410°F. Toss sweet potato with oil, cumin, paprika and salt; roast 25 minutes, turning halfway.
Soak mango in hot water 10 minutes and drain. Heat beans in a saucepan with 2 tablespoons water.
Mix yogurt and lime. Warm tortillas and divide sweet potato, beans, mango and yogurt among them.
Fold sides inward and roll. Toast seam-side down in a dry skillet, 2 minutes per side.

Explore all recipes

Research sources

Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: