Black Bean Sweet Potato Burritos – quick, vegan, and satisfying
These vegan black bean sweet potato burritos are creamy and satisfying.
Prep Time25 minutesmins
Total Time25 minutesmins
Course: Dinner
Cuisine: Mexican-ish
Servings: 5
Author: Valerie
Ingredients
5cupsof sweet potatoesmore is okay, cut into roughly 1 inch cubes, skin still on
2tablespoonscanola oil
4teaspoonsground cumin
4teaspoonsground coriander
3cans black beans4 1/2 cups cooked, rinsed and drained
optional: 2/3 cup lightly packed cilantro leaves
2tablespoonsfresh lemon juice
1teaspoonsalt
11tortillaseither storebought — or my tortilla recipe - https://valeriesrecipes.com/ingredients/crepes-or-tortillas/ - with a little salt added to the batter, is fabulous here
salsasuch as Amy’s mild salsa
optional: lettucechopped
optional: chopped bell pepper
Instructions
Put the sweet potatoes into a pot. Add enough water to just cover them. Heat to boiling. Turn heat to medium and cook for 12 minutes, or until the sweet potato pieces are very soft. (You can test for doneness by poking them with a fork.)
Drain the sweet potatoes and let them cool for a bit.
In a food processor, blend the sweet potatoes, oil, cumin, coriander, beans, lemon juice, salt, and optionally the cilantro, until smooth.
Place about 3-4 tablespoons of filling in a line off-center in a tortilla. Add some lettuce and bell pepper, if you are using them. Roll up the tortilla.
Serve with salsa on top.
A time saving tip: If you are making your own tortillas, you can fill them one by one as they get cooked, rather than waiting for them all to be ready.