Skillet Sweet Potato and Black Bean Burrito Bowls

 

Ingredients

Creamy Lime Dressing:

• 1/2 cup sour cream
• 1/2 cup milk or buttermilk
• 1/4 cup finely chopped cilantro
• Zest of 1 lime
• Juice of 1 lime (about a tablespoon)
• Pinch salt

Burrito Mixture:

• 1 to 1 1/2 pounds ground beef
• 1/2 cup chopped onion
• 2 cloves garlic, finely minced, or 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium sweet potato (about 1 pound), peeled and small diced
• 1 can (15 ounces) black beans, drained and rinsed
• 2 cans (4 ounces each) green chiles, drained
• 1 can (6 ounces) tomato paste
• 2 cups chicken broth (I use low-sodium)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika, smoked or regular

Rice/Toppings:

• Hot, cooked rice
• Diced avocados
• Shredded cheese
• Chopped tomatoes
• Lime wedges
• Chopped cilantro

Instructions

1. For the dressing, stir together all the dressing ingredients. Refrigerate until needed (this can be made several days ahead of time).
2. For the burrito mixture, in a large 12-inch or deep skillet, add the ground beef, onion, garlic, salt and pepper, and cook over medium heat, breaking the meat into small pieces as it cooks. When the meat is no longer pink, drain any excess grease.
3. Add the sweet potatoes, black beans, green chiles, tomato paste, chicken broth, chili powder, cumin, oregano, and paprika. Stir to combine evenly. Bring the mixture to a simmer over medium heat. Cover, and cook for 15-20 minutes until the sweet potatoes are tender, stirring occasionally to prevent sticking. Adjust the heat, if needed. Add additional salt and pepper to taste, if needed.
4. Serve the burrito mixture over hot, cooked rice and top with dressing and any additional toppings!

https://www.melskitchencafe.com/skillet-sweet-potato-burrito-bowls/