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Vegan burrito, loaded with roasted sweet potatoes, toasted almonds, seasoned black beans, quinoa, kale, vegan cheese and topped with cilantro tomato salad, vegan sour cream, and avocado

SWEET POTATO AND BLACK BEAN BURRITOS

Vegan burrito, loaded with roasted sweet potatoes, toasted almonds, seasoned black beans, quinoa, kale, vegan cheese and topped with cilantro tomato salad, vegan sour cream, and avocado. Packed with protein and flavor!
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Servings: 4 people
Course: Main Course
Ingredients Method

Ingredients
  

  • 8 medium flour tortillas (makes 2 per person) Can substitute 4 large tortillas
  • 1 avocado, sliced
  • 1/2 cup vegan cheese I used Daiya's Cheddar
  • 1/2 cup vegan sour cream I used Kite Hill
ROASTED SWEET POTATOES AND ALMONDS
  • 2 1/2 cups sweet potatoes, cut into small cubes
  • 1/4 cup slivered almonds
  • 1 tbsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/8 tsp salt
BEAN MIX
  • 1/4 white onion, diced small
  • 1 tbsp olive oil
  • 1 clove of garlic, diced small
  • 1 can black beans, drained and rinsed
  • 1 cup quinoa, cooked follow instructions on packaging. 1/3 cup of dried quinoa makes about 1 cup cooked quinoa.
  • 1 cup kale, de-stemmed and chopped
  • 1/8 tsp smoked paprika
  • 1/2 tsp cumin powder
  • 1/2 lime, juiced
  • 1/8 tsp salt more or less to taste
CILANTRO TOMATO SALAD
  • 3 tomatoes, deseeded and diced small
  • 1/2 lime, juiced
  • 1/4 cup cilantro
  • 1/4 cup green onion
  • 1/2 tbsp olive oil
  • 1/8 tsp salt more or less to taste

Method
 

ROASTED SWEET POTATOES AND ALMONDS
  1. Preheat oven to 375 degrees F
  2. Cut sweet potatoes into small cubes
    sweet potatoes for sweet potato and black bean burritos
  3. Place sweet potatoes on a baking sheet with parchment paper
  4. Add slivered almonds
    sweet potatoes and almonds for Vegan burrito, loaded with roasted sweet potatoes, toasted almonds, seasoned black beans, quinoa, kale, vegan cheese and topped with cilantro tomato salad, vegan sour cream, and avocado
  5. Top with oil and spices
    sweet potatoes and almonds for Vegan burrito, loaded with roasted sweet potatoes, toasted almonds, seasoned black beans, quinoa, kale, vegan cheese and topped with cilantro tomato salad, vegan sour cream, and avocado
  6. Mix until evenly distributed
  7. Place in oven and bake for about 45 minutes, or until potatoes are slightly soft
  8. Set aside
  9. **While sweet potatoes are baking, move ahead to the following steps
QUINOA
  1. Cook quinoa if needed. Follow instructions on packaging.
  2. Remember 1/3 cup of quinoa equals 1 cup of cooked quinoa
CILANTRO TOMATO SALAD
  1. Deseed and dice tomatoes into small pieces
  2. Cut cilantro into small pieces
    cilantro for Vegan burrito, loaded with roasted sweet potatoes, toasted almonds, seasoned black beans, quinoa, kale, vegan cheese and topped with cilantro tomato salad, vegan sour cream, and avocado
  3. Cut green onion into small pieces
    green onion for Vegan burrito, loaded with roasted sweet potatoes, toasted almonds, seasoned black beans, quinoa, kale, vegan cheese and topped with cilantro tomato salad, vegan sour cream, and avocado
  4. Combine tomatoes, cilantro and green onion in a bowl
  5. Add remaining ingredients. Mix until evenly combine. Set aside
BEAN MIX
  1. Dice onion into small pieces. Set aside
    onion for Vegan burrito, loaded with roasted sweet potatoes, toasted almonds, seasoned black beans, quinoa, kale, vegan cheese and topped with cilantro tomato salad, vegan sour cream, and avocado
  2. Chop garlic into small pieces. Set aside
    diced garlic for Vegan burrito, loaded with roasted sweet potatoes, toasted almonds, seasoned black beans, quinoa, kale, vegan cheese and topped with cilantro tomato salad, vegan sour cream, and avocado
  3. Open beans, drain and rinse. Set aside
    beans for Vegan burrito, loaded with roasted sweet potatoes, toasted almonds, seasoned black beans, quinoa, kale, vegan cheese and topped with cilantro tomato salad, vegan sour cream, and avocado
  4. Wash and destem kale
    kale, washed and de-stemmed for Vegan burrito, loaded with roasted sweet potatoes, toasted almonds, seasoned black beans, quinoa, kale, vegan cheese and topped with cilantro tomato salad, vegan sour cream, and avocado
  5. Chop kale into smaller pieces. Massage with a touch of oil until softened. Set aside
    massaging kale
  6. In a non-stick, combine olive oil and onions. Cook over medium-low heat for about 5 minutes
    onions and olive oil in a skillet
  7. Onions should start to look translucent
  8. Add chopped garlic and cook for another 5 minutes
    add garlic to sautéed onions
  9. Add beans
  10. Add kale
  11. Add quinoa
    quinoa and kale in skillet
  12. Add the remaining spices and lime. Cook for another minute while stirring
    kale, quinoa and black beans for Vegan burrito, loaded with roasted sweet potatoes, toasted almonds, seasoned black beans, quinoa, kale, vegan cheese and topped with cilantro tomato salad, vegan sour cream, and avocado
  13. Remove from heat and set aside
CONSTRUCT THE BURRITOS
  1. **Remember you will be making 8 small burritos OR 4 large burritos, depending on size of flour tortillas.
  2. In a skillet, warm tortilla over medium-low heat. Add 1 tbsp vegan cheese to each tortilla. Remove each tortilla from heat when cheese is slightly melted, but tortilla is still soft.
    vegan cheese on tortilla
  3. Once tortillas are hot and cheese is slightly melted, lay out on a flat surface
    vegan cheese on tortillas
  4. Top with bean mix
    Vegan burrito, loaded with roasted sweet potatoes, toasted almonds, seasoned black beans, quinoa, kale, vegan cheese and topped with cilantro tomato salad, vegan sour cream, and avocado
  5. Top with roasted sweet potato mix
    Vegan burrito, loaded with roasted sweet potatoes, toasted almonds, seasoned black beans, quinoa, kale, vegan cheese and topped with cilantro tomato salad, vegan sour cream, and avocado
  6. Roll up each burrito
  7. Place burritos back on the skillet to cook slightly more. Flip to other side so one side doesn't burn. The longer you cook them the more melted the cheese gets.
    Vegan burrito, loaded with roasted sweet potatoes, toasted almonds, seasoned black beans, quinoa, kale, vegan cheese and topped with cilantro tomato salad, vegan sour cream, and avocado
  8. Remove burritos from heat and plate
TOP THE BURRITOS
  1. Once the burritos are heated and divided onto plates, it's time to top them!
  2. Top with cilantro tomato salad
  3. Top with Avocado
  4. Top with vegan sour cream
    Vegan burrito, loaded with roasted sweet potatoes, toasted almonds, seasoned black beans, quinoa, kale, vegan cheese and topped with cilantro tomato salad, vegan sour cream, and avocado
  5. If desired, top with jalapeño. To take the bite out of jalapeño, remove its seeds and soak slices in cold water for a few minutes
    jalapeños
  6. Serve and enjoy!
    Vegan burrito, loaded with roasted sweet potatoes, toasted almonds, seasoned black beans, quinoa, kale, vegan cheese and topped with cilantro tomato salad, vegan sour cream, and avocado