Vegan Sweet Potato and Bean Burritos
These Vegan Sweet Potato and Bean Burritos are hearty, nutritious, and bursting with flavor. They're perfect for a quick lunch or dinner, bringing together the natural sweetness of sweet potatoes and the protein-packed goodness of beans.
Equipment
- 1 large pot
- 1 cutting board
- 1 mixing bowl
- 1 skillet
- 1 burrito wraps or tortillas
- 1 set measuring cups and spoons
Ingredients
- 2 medium sweet potatoes About 1 pound.
- 1 can black beans 15 oz, drained and rinsed.
- 1 cup corn Fresh, frozen, or canned.
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- to taste salt and pepper
- 1 tablespoon olive oil
- 1 lime Juiced.
- 4 large tortillas or burrito wraps
- fresh cilantro For garnish (optional).
- salsa For serving (optional).
Instructions
- Peel the sweet potatoes and cut them into small, even cubes.
- In a large pot, add the cubed sweet potatoes and cover with water. Bring to a boil and cook for about 10-12 minutes or until the sweet potatoes are fork-tender. Drain and set aside.
- In a skillet over medium heat, add the olive oil. Once hot, add the cooked sweet potatoes, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Stir well to combine and cook for about 5-7 minutes until heated through.
- Squeeze the lime juice over the filling and mix well. Adjust seasoning to taste.
- Warm the tortillas in a separate skillet or the microwave for easy rolling.
- Lay a tortilla flat, add a generous scoop of the sweet potato and bean mixture in the center, then fold in the sides and roll up tightly to create a burrito.
- Repeat with the remaining tortillas and filling.
- Optionally, serve the burritos with fresh cilantro and salsa on the side.
Notes
You can customize these burritos by adding your favorite vegetables or spices.
Leftover filling can be stored in the refrigerator for up to 3 days.
These burritos can also be frozen. Wrap tightly in foil and store in a freezer-safe container for up to 3 months.