These burritos are your secret weapon for those crazy mornings. Preheat oven to 350. 2 cups diced, peeled sweet potato (1 medium or two small sweet potatoes) 1 small or 1/2 large onion, cut into a large dice; 1 – 2 Tbsp taco seasoning (about 1/2 a commercial packet), gluten free if needed; olive oil; 1 (14.5oz) can black beans, drained and … Cover and bring to boil. Preparation. For these Vegan Sweet Potato and Black Bean Breakfast Burritos, I season the sweet potatoes with chili powder, cumin, and cayenne. Make the sweet potato filling: In a large sauté pan set over medium heat, sauté the onions and garlic in 3 tablespoons of the oil until the onions are translucent. Place 1/3 to 1/2 cup sweet potato black bean mixture onto warmed tortillas. Preheat oven to 350. Add the black beans and corn, season with salt and pepper, and cook until warmed through, 3-4 more minutes.
Place flesh of baked sweet potatoes into a mixing bowl. Wrap up each burrito, folding up bottom, then sides, then rolling to seal. Website. Place 1/3 to 1/2 cup sweet potato black bean mixture onto warmed tortillas. Place flesh of baked sweet potatoes into a mixing bowl. To assemble a burrito, add ⅓ of the bean and corn mixture, ⅓ of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Add the grated sweet potatoes, chili powder, cumin and cayenne and cook, covered — covering is important to prevent sticking — for about 8-10 minutes, stirring every few minutes to ensure it’s not sticking or burning.
Save my name, email, and website in this browser for the next time I comment. Notify me of new posts by email. Simmer until tender, about 10 minutes. Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, roll it up and place it, seam side down, in the baking dish. Add the black beans and corn, season with salt and pepper, and cook until warmed through, 3-4 more minutes. This creates a sweet, salty, savory flavor that is super tasty. Wrap up each burrito, folding up bottom, then sides, then rolling to seal. Email *. Sweet Potato & Black Bean Breakfast Burritos Recipe by Kaley Todd, MS, RDN | Photo by Erin Kunkel. Easier Recipe. Make the sweet potato filling: In a large sauté pan set over medium heat, sauté the onions and garlic in 3 tablespoons of the oil until the onions are translucent. Preparation. Name *. Simmer until tender, about 10 minutes. Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices. Pin Recipe Scale 1x 2x 3x Ingredients. Easier Recipe. If you would like to make these Sweet Potato Burritos with less hands on effort, I suggest using Baked Sweet Potatoes. Author: One Lovely Life; Yield: 4-6 1 x; Print Recipe. Lightly oil a large baking dish. My Sweet Potato and Black Bean Burrito is easily adaptable to whatever you have in your fridge that day, and with a busy schedule and kids to feed, that’s key for me. Cover and bring to boil. Place sweet potatoes in pot with water to cover. No more excuses for skipping breakfast! To assemble a burrito, add ⅓ of the bean and corn mixture, ⅓ of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Black Bean & Sweet Potato Burritos. If you would like to make these Sweet Potato Burritos with less hands on effort, I suggest using Baked Sweet Potatoes. Make them ahead and stash them in the freezer, then zap them for 2 minutes in the microwave, and you have a warm breakfast in hand. Place sweet potatoes in pot with water to cover. The black beans add a meaty texture, while the sweet potatoes are silky and buttery.