BLACK BEAN AND SWEET POTATO BURRITOS
2 Medium Sweet Potatoes
1Small Onion, chopped
1TBSP OliveOil
19oz black beans, drained and rinsed
1 C. Vegetable Stock
2 Garlic Cloves, minced
1 ½ tsp. Chili Powder
2 Tsp. Ground Mustard
1 Tsp. Ground Cumin
½ Tsp. Salt
4 Large Flour Tortillas
¼ C. Salsa
1 C. Vegan Cheese ( optional)
In a large pot of salted water, boil the sweet potatoes. While potatoes are cooking, in a medium saucepan on medium heat, sauté the onions in oil until translucent. Add the black beans, stock, garlic, chili powder, mustard, cumin, and salt; simmer, uncovered, for 15 minutes. Drain water from sweet potatoes; return sweet potatoes to pot and mash with a potato masher. Set aside. Once bean mixture is done, mash with potato masher and set aside. Take 4 tortillas shells and lay on counter. Spread out onto each tortilla: 1 TBSP Salsa, ¼ of the sweet potato, ¼ of the beans, and ¼ of the "cheese." Roll up each burrito and serve as is, or bake in oven until crisp. Makes 4 burritos
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