SWEET POTATO AND BLACK BEAN BURRITO RECIPE RECIPES

Name: Sweet Potato And Black Bean Burritos Recipe by Tasty
Yield: 3 servings
Ingredients: 2 medium sweet potatoes, peeled and cubed; olive oil, to taste; ½ teaspoon smoked paprika; ½ teaspoon garlic powder; kosher salt, to taste; pepper, to taste; ½ medium yellow onion, diced; 1 jalapeño, seeded and diced; 1 clove garlic, minced; 1 teaspoon chili powder; ½ teaspoon ground cumin; cayenne pepper, to taste; 15 oz black beans, 1 can, drained and rinsed; ¾ cup corn; 3 large flour tortillas; lettuce, chopped, for serving; diced tomato, for serving; shredded vegan cheddar cheese, for serving; guacamole, for serving

SWEET POTATO AND BLACK BEAN BURRITOS RECIPE BY TASTY

Sweet Potato And Black Bean Burritos Recipe by Tasty image

Here's what you need: medium sweet potatoes, olive oil, smoked paprika, garlic powder, kosher salt, pepper, medium yellow onion, jalapeño, garlic, chili powder, ground cumin, cayenne pepper, black beans, corn, large flour tortillas, lettuce, diced tomato, shredded vegan cheddar cheese, guacamole

Provided by Rachel Gaewski

Yield 3 servings

Number Of Ingredients 19

Ingredients

2 medium sweet potatoes, peeled and cubed
olive oil, to taste
½ teaspoon smoked paprika
½ teaspoon garlic powder
kosher salt, to taste
pepper, to taste
½ medium yellow onion, diced
1 jalapeño, seeded and diced
1 clove garlic, minced
1 teaspoon chili powder
½ teaspoon ground cumin
cayenne pepper, to taste
15 oz black beans, 1 can, drained and rinsed
¾ cup corn
3 large flour tortillas
lettuce, chopped, for serving
diced tomato, for serving
shredded vegan cheddar cheese, for serving
guacamole, for serving

Steps:

Preheat the oven to 400°F (200°C).
Add the sweet potatoes to a baking sheet with a drizzle of olive oil, the paprika, garlic powder, salt, and pepper. Toss until well coated.
Bake for 20 minutes, flipping halfway through, until the sweet potato is tender.
Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the jalapeño, garlic, chili powder, cumin, and cayenne pepper and cook for 2-3 minutes, until the spices are fragrant. Add the black beans and corn, season with salt and pepper, and cook until warmed through, 3-4 more minutes.
To assemble a burrito, add ? of the bean and corn mixture, ? of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
Enjoy!

Nutrition Facts : Calories 547 calories, CarbohydrateContent 96 grams, FatContent 12 grams, FiberContent 17 grams, ProteinContent 16 grams, SugarContent 16 grams

VEGAN SWEET POTATO AND BLACK BEAN BURRITOS RECIPE - BBC FOOD

Vegan sweet potato and black bean burritos recipe - BBC Food image

Tom Kerridge packs all the veggies into this delicious, smoky burrito recipe. Choose a non-dairy alternative to Greek-style yoghurt for a vegan version of these delicious burritos. Each serving provides 685 kcal, 25g protein, 101g carbohydrates (of which 21g sugars), 22g fat (of which 5g saturates), 26g fibre and 1.5 salt.

Provided by Tom Kerridge

Prep Time 2 hours

Cook Time 2 hours

Yield Serves 4

Number Of Ingredients 15

Ingredients

700g/1lb 9oz sweet potatoes (3 medium)
2 x 400g/14oz tins black beans, rinsed and drained
50g/1¾oz walnuts, toasted
2 tsp hot smoked paprika
1 tsp dried mixed herbs
1 tsp garlic powder
1 tsp onion powder
sea salt and freshly ground black pepper
2 tsp chipotle paste
100g/3½oz Dairy-free yoghurt (of 0% fat Greek-style yoghurt)
4 large corn (or wheat) tortillas
100g/3½oz iceberg lettuce, shredded
200g/7oz carrots, peeled and grated
200g/7oz raw beetroot, peeled and grated
1 ripe, small avocado, peeled and quartered

Steps:

Preheat the oven to 200C/180C Fan/Gas 6.
Prick the sweet potatoes all over with a fork and put on a small baking tray. Bake for 50–60 minutes, or until soft all the way through. Remove from the oven and allow to cool. Turn off the oven. Scoop out the flesh from the sweet potatoes into a large bowl.
Put half of the black beans into a food processor with the walnuts and blend until smooth. Add to the sweet potato flesh, with the remaining black beans, paprika, dried herb mix, garlic powder and onion powder. Season with salt and pepper and mix well.
Line a baking tray with baking parchment. Divide the mixture into four portions and shape into logs, about 15 x 7 x 2cm/6 x 2¾ x ¾in on the lined tray. Flatten them slightly and chill in the fridge to firm up for 2 hours.
Heat the oven again to 200C/180C Fan/Gas 6. Cook the sweet potato patties on the middle shelf of the oven for 50 minutes.
Meanwhile, mix the chipotle paste and yoghurt together in a bowl. When the patties are cooked, place the tortillas in the oven for one minute until warm, but still pliable.
Spread each tortilla with a big spoonful of the chipotle yoghurt and place a sweet potato patty in the middle. Top with lettuce, carrot and beetroot. Slice an avocado quarter in half and lay both pieces on top, then roll the tortilla around the filling tightly. Slice in half and serve.

Nutrition Facts : Calories 685kcal, CarbohydrateContent 101g, FatContent 22g, FiberContent 26g, ProteinContent 25g, SaturatedFatContent 5g, SugarContent 21g

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