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!
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
Instructions
ROASTED SWEET POTATOES AND ALMONDS
- Preheat oven to 375 degrees F
- Cut sweet potatoes into small cubes
- Place sweet potatoes on a baking sheet with parchment paper
- Add slivered almonds
- Top with oil and spices
- Mix until evenly distributed
- Place in oven and bake for about 45 minutes, or until potatoes are slightly soft
- Set aside
- **While sweet potatoes are baking, move ahead to the following steps
QUINOA
- Cook quinoa if needed. Follow instructions on packaging.
- Remember 1/3 cup of quinoa equals 1 cup of cooked quinoa
CILANTRO TOMATO SALAD
- Deseed and dice tomatoes into small pieces
- Cut cilantro into small pieces
- Cut green onion into small pieces
- Combine tomatoes, cilantro and green onion in a bowl
- Add remaining ingredients. Mix until evenly combine. Set aside
BEAN MIX
- Dice onion into small pieces. Set aside
- Chop garlic into small pieces. Set aside
- Open beans, drain and rinse. Set aside
- Wash and destem kale
- Chop kale into smaller pieces. Massage with a touch of oil until softened. Set aside
- In a non-stick, combine olive oil and onions. Cook over medium-low heat for about 5 minutes
- Onions should start to look translucent
- Add chopped garlic and cook for another 5 minutes
- Add beans
- Add kale
- Add quinoa
- Add the remaining spices and lime. Cook for another minute while stirring
- Remove from heat and set aside
CONSTRUCT THE BURRITOS
- **Remember you will be making 8 small burritos OR 4 large burritos, depending on size of flour tortillas.
- 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.
- Once tortillas are hot and cheese is slightly melted, lay out on a flat surface
- Top with bean mix
- Top with roasted sweet potato mix
- Roll up each burrito
- 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.
- Remove burritos from heat and plate
TOP THE BURRITOS
- Once the burritos are heated and divided onto plates, it's time to top them!
- Top with cilantro tomato salad
- Top with Avocado
- Top with vegan sour cream
- 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
- Serve and enjoy!
