Sweet Potato and Black Bean Burritos
Linda Tyler, the Gracious Vegan
These are a quick, tasty meal, and you don’t have to turn on the oven. The flavor of chipotle chilies goes so well with sweet potatoes and black beans. If you use only a little bit of chipotle chili powder, you’ll get the flavor without too much spicy heat. You can customize the other fillings—cooked grains, guacamole or avocado, and salsa.
Makes 5 burritos
Water-sauté the following ingredients in a large (12”) skillet or a Dutch oven until the vegetables are tender, 8 to 10 minutes.
12–13 ounces uncooked sweet potato, peeled and grated (about 3 cups grated)
1 (15.5-oz.) can black beans, drained and rinsed
Half a medium onion, diced (about ¾ cup)
Half a red bell pepper, diced
Remove the mixture from the heat and stir in the following ingredients.
¼ cup chopped fresh cilantro
¼–½ teaspoon (or more) chipotle chili powder or chipotle chili pepper (or use chipotle peppers from a can of chipotle peppers in adobo sauce)
½ teaspoon salt (or to taste)
Lay out the tortillas on the counter or on a cutting board.
5 whole wheat flour (or other) tortillas (8” or larger)
Spread one fifth of each of the following ingredients onto each tortilla (it’s easiest to lay out a “rope” of each ingredient across the tortilla rather than spread the ingredient flat).
The sweet potato mixture
Heated cooked brown rice or other cooked grain
Avocado slices or guacamole (2 avocados)
Diced tomatoes (2 tomatoes or ½ pint cherry tomatoes)
Salsa or hot sauce
Roll up the tortillas by folding in the sides, then rolling the whole thing up from the bottom. If the burritos need to be heated, use a dry skillet, microwave, or toaster oven. The ingredients for the burritos will last about a week in the refrigerator. They can also be frozen.
Prep time: 25 minutes
Side dish ideas:
Corn, Mexican corn, or corn on the cob
Green salad or spinach salad
Coleslaw
Spanish brown rice
Refried beans