Black Bean Sweet Potato Burritos

Recipe by Jennifer-June
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 Tablespoon olive oil

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 2 Jalapeño peppers, minced

  • 1/2 teaspoon cumin

  • 1/4 teaspoon chili powder

  • 1 handfull fresh cilantro, chopped

  • A pinch or two of salt or seasoning (I use Spike) to taste

  • 1/3 cup water or vegetable broth

  • The juice of 1 small lime (or 1/2 a large)

  • 4 12″ flour tortillas

  • 1 heaping cup sweet potato (peeled and diced)

  • 1 1/2 cups cooked black beans

  • 1 cup fresh or frozen kale, chopped

  • 1 1/4 cup vegan queso *optional

Directions

  • Heat the oil in a skillet over medium-high heat.
    Saute onion and sweet potato until it sweet potato is soft.
  • Add the garlic, chili powder, jalapeño peppers, cumin, salt and stir, cooking just until fragrant, (about a minute).
  • Add the beans, kale and the water or broth to the pan. Bring the mixture to a boil. Add cilantro. Reduce the heat and allow the mixture to simmer for 10-20 minutes, while stirring and mashing the beans gently with a spoon or fork, to a desired consistancy. I like to keep some of the beans intact for texture but some people prefer them almost pureed.
  • Add 1/4 cup of the Queso and mix in well.
  • Spoon the bean mixture into the center of each tortilla and roll the tortilla up tightly.
  • *Optional step – this is an enchilada move but I love it so I do it to my poor innocent and unsuspecting burritos. Place burritos in a lightly oiled or non-stick baking dish, smother with remaining queso and bake in a 350 degree oven for about 15 minutes or until thoroughly heated.
  • Spoon the bean mixture into the center of each tortilla. Top each serving with the extras (
    Iceburg lettuce, cooked rice, chopped fresh tomatoes or bell peppers, avocado, vegan cheese, fresh cilantro, a squeeze of lime etc…) of your choice, and roll the tortilla up tightly.
    Serve alone, or with guacamole, salsa and/or vegan sour cream

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