Sweet Potato and Spicy Spinach Burritos

Time seems to fly by more rapidly with each year’s passing. Halloween and Thanksgiving a glimmer in 2016’s rearview mirror. This seems to be a simple reality of being part of the working world- 8 hours or more you may sit lost pursuing a venture of something bigger- your work life piling task upon task untilimg_2123 yet another day has passed without taking some moments to be present in the season that’s presently whizzing by like the hands on your super hip leather wristwatch.

For this reason- I decided it was absolutely pertinent to make Christmas, this year, something that I could slow down and enjoy the days leading up to. The slowing down hasn’t quite been achieved but I’m doing my very best to be present in the season itself.

The efforts began with a salad bar date with my momma- my favorite meal; with a woman that seems to get my heart, despite our years of teen rivalry. We pulled our Christmas lists from our purses and shared the gifts we hoped we’d find under the boughs of my mom’s img_2122intricately decorated Douglas Fir. Purses, boots, horse bridles, pajamas- the lists went on- seeming to be the same items we’d longed for last year. After supper we piled into my cozy truck and whizzed over to an overpriced Christmas tree lot- these were Cadillacs of Christmas trees. All freshly grown and practically perfect Christmas trees – originating in the mountains of Oregon- they were pricey. The lot came with a Christmas on 34th St. Santa Claus and reminded me of when I bought my last car- an attendant asking you what you longed for in the pine you’d dreamed of. We left quickly, finding ourselves at the supermarket down the road that carried similar, but more economical, trees. We bought the first one we laid eyes on- maybe 2 feet tall and absolutely perfect- I named her Fiona and vowed to feed her lots of water because she’s not fresh and certainly not originating in the mountains of Oregon with her desert –like branches.

img_2083The next task on my Christmas season to-do list was to take an evening filing my little house with Jingle Bells and Santa Baby lyrics, sipping on Bailey’s and mostly whipped cream, styling Fiona’s branches with the most lavishly painted ornaments and putting together a delicious dinner for me and a friend. So the evening began.

Nicole is my go-to Lovelieats friend- being patient and embracing the many photos of the ingredients and steps taken to create each meal- only rolling her eyes a time or two.


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We opted for a Kale and Sweet Potato burrito recipe that we’d seen on Pinterest- our personal recipe database. We changed it up a bit but the original recipe can be seen here– it looks quite delicious in it’s original recipe too!

The filling was scrumptious- the spicy cayenne and fragrant garlic playing off of the sugary and earthy sweet potatoes. The avocado balanced out the spicy onion and pepper tortillas. This might be a new favorite of mine- I’d love to try it with pumpkin or butternut

squash instead of the sweet potato and pair the burritos with a creamy chipotle sauce or avocado cream sauce. You’ll find the recipe below- let me know what you think!

As for the rest of this cozy Christmas season I plan on spending time to remember what this season is actually in celebration of- preparing Him room- Christ our savior is born! Looking forward to seeing how each of you embrace this season- spending moments showing your gratitude for those you love most, making Christmas cookies to share and sitting around colorful trees sharing laughter and friendship. I’m so thankful for each of you who support Lovelieats! Merry Christmas!


  • 6 Chile and Onion tortillas from Trader Joes- regular flour tortillas would work great too!
  • 5 garlic cloves,
  • 1 tbsp. chili powder
  • ¼ – ½ tsp. cayenne pepper
  • ¼ -tsp. garlic pepper
  • ¼ -tsp. black pepper
  • 1 Jar of Trader Joes Red and Yellow Fire Roasted Peppers
  • 1 can of Sprouts brand Cuban black beans
  • 2- 5 inch sweet potatoes
  • 1 tbsp. nutritional yeast- or ¼ cup cheddar cheese if you eat dairy
  • 4 heaping cups baby spinach
  • 1 avocado- sliced
  • ½ cup cilantro, chopped


  1. Preheat oven to 425. Oil or butter up a baking sheet to lay burritos on.
  2. Wash sweet potatoes, pierce several times with a fork, place in a microwave and microwave for 5-8 minutes or until softened.
  3. While Sweet potatoes cook- mince garlic and simmer with 1tbsp butter or olive oil.
  4. When garlic has begun to turn golden: drain off the beans and add them to the garlic- simmer for 5 minutes.
  5.  When sweet potatoes are finished cooking: set on a cutting board and mash with a fork – no need to peal as this will provide extra vitamins and minerals!
  6.  Add the sweet potato mash to the beans and garlic, mix together over low heat for just 2 minutes or so- adding in the cayenne, garlic salt and black pepper.
  7. Move the sweet potato mixture to the back burner.
  8. Add spinach into a small pot with about a tbsp. of butter or olive oil- wilt over low heat. Stirring in the nutritional yeast before pulling from heat.
  9. Layer the 6 tortillas with the sweet potato mixture, spinach, peppers, avocado and cilantro. Roll the burritos- tucking in the ends or leave them open for prettier presentation!
  10. Line the burritos on the baking sheet and bake in the oven for 20 minutes- the tortillas should be golden when you pull the burritos out!
  11. Devore!

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