{"id":70795,"date":"2020-05-05T23:23:58","date_gmt":"2020-05-05T23:23:58","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=70795"},"modified":"2021-01-15T21:33:01","modified_gmt":"2021-01-15T21:33:01","slug":"70795-2","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/70795-2\/","title":{"rendered":"Black Bean Sweet Potato Burritos"},"content":{"rendered":"
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Black Bean Sweet Potato Burritos<\/h2>Recipe by Jennifer-June<\/span>Course: Main Dishes, Miscellaneous<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

40<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

300<\/p>kcal<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    1 Tablespoon olive oil<\/span><\/p><\/li>

  • <\/span>

    1 medium onion, chopped<\/span><\/p><\/li>

  • <\/span>

    2 cloves garlic, minced<\/span><\/p><\/li>

  • <\/span>

    2 Jalape\u00f1o peppers, minced<\/span><\/p><\/li>

  • <\/span>

    1\/2 teaspoon cumin<\/span><\/p><\/li>

  • <\/span>

    1\/4 teaspoon chili powder<\/span><\/p><\/li>

  • <\/span>

    1 handfull fresh cilantro, chopped<\/span><\/p><\/li>

  • <\/span>

    A pinch or two of salt or seasoning (I use Spike) to taste<\/span><\/p><\/li>

  • <\/span>

    1\/3 cup water or vegetable broth<\/span><\/p><\/li>

  • <\/span>

    The juice of 1 small lime (or 1\/2 a large)<\/span><\/p><\/li>

  • <\/span>

    4 12″ flour tortillas<\/span><\/p><\/li>

  • <\/span>

    1 heaping cup sweet potato (peeled and diced)<\/span><\/p><\/li>

  • <\/span>

    1 1\/2 cups cooked black beans<\/span><\/p><\/li>

  • <\/span>

    1 cup fresh or frozen kale, chopped<\/span><\/p><\/li>

  • <\/span>

    1 1\/4 cup vegan queso *optional<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Heat the oil in a skillet over medium-high heat.
      Saute onion and sweet potato until it sweet potato is soft.
      <\/li>
    • Add the garlic, chili powder, jalape\u00f1o peppers, cumin, salt and stir, cooking just until fragrant, (about a minute). <\/li>
    • 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.<\/li>
    • Add 1\/4 cup of the Queso and mix in well.
      <\/li>
    • Spoon the bean mixture into the center of each tortilla and roll the tortilla up tightly.
      <\/li>
    • *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.<\/li>
    • 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\u2026) of your choice, and roll the tortilla up tightly.
      Serve alone, or with guacamole, salsa and\/or vegan sour cream<\/li><\/ul><\/div>