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97% would make again

Sweet Potato And Black Bean Burritos

by Rachel Gaewski

Ingredients

for 3 servings

  • 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 (425 g), 1 can, drained and rinsed
  • ¾ cup corn (130 g)
  • 3 large flour tortillas
  • lettuce, chopped, for serving
  • diced tomato, for serving
  • shredded vegan cheddar cheese, for serving
  • guacamole, for serving

Nutrition Info

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    Calories 542
    Fat 12g
    Carbs 95g
    Fiber 17g
    Sugar 15g
    Protein 16g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. Bake for 20 minutes, flipping halfway through, until the sweet potato is tender.
  4. 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.
  5. 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. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
  6. Enjoy!