Black Bean Sweet Potato Burritos |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I made these before a busy week and discovered that they are a covenient, healthy and savory quick meal that's great for travel or a short lunch. I'm not a vegan, but I use vegan cheese because it's much quicker to grate, tastes good and melts instantly. Baking the burritos allows the tortillas to create a crispy seal around the contents so nothing falls out. Ingredients:
3 cups sweet potatoes, peeled and diced |
1/2 onion, chopped |
2 cups cooked black beans |
1 teaspoon ground cumin |
3/4 teaspoon ground cinnamon |
1/2 teaspoon salt |
8 whole wheat tortillas |
1 1/2 cups soy cheese, shredded |
Directions:
1. Saute sweet potatoes and onion in large skillet with 1 tablespoon oil just until tender. Add water or apple juice as needed to prevent sticking.
2. Add black beans, spices and salt and cook until heated through.
3. Divide bean mixture and cheese among tortillas and roll up. Place in 9 x 13 inch baking pan. Lightly spray with olive oil if desired. Cover pan with foil and bake at 350F for 20-25 minutes. Garnish with sour cream, salsa and fresh cilantro or wrap up for a to-go meal.
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