Sweet Potato and Black Bean Burritos with Avocado Salsa

Sweet Potato and Black Bean Burritos with Avocado Salsa

An all time Mexican favourite you can make at home using just about anything to fill them

Recipe by: Heather

Yields1 ServingDifficultyBeginner
Prep Time20 minsCook Time20 minsTotal Time40 mins

Ingredients List

Substitute cheese and yoghurt or dairy free options to make this recipe vegan.
 46 regular Soft Tortillas
 1 tbsp Olive Oil
 200 g Sweet Potato - chopped into 2cm pieces
 200 g Black beans - cooked & drained
 1 Capsicum - sliced
 1 Red Onion - diced
 2 gloves of Garlic - finely diced
 1 tsp Cumin
 1 tsp Chilli flakes
 ½ tsp Cayenne Pepper
 2 Avocados - roughly chopped
 1 Lime - juiced
 2 large Tomatoes - diced
 ½ cup Brown Rice (cooked)
 handful of Coriander - roughly chopped
 Salt & Pepper to taste
Optional Toppings
 150 g Textured Vegetable protein - (TVP soaked in 200ml stock)
 100 g tinned or frozen Corn Kernels
 150 ml Sour Cream or Unsweetened Coconut Yogurt
 100 g Spinach - wilted or fresh
 100 g Cheese (dairy-free if vegan) - grated

Method

1

Preheat oven to 150 degrees Celsius. Add olive oil to a large fry pan on medium heat.

2

Add half the chopped onion, and all of the following garlic, sweet potato and capsicum, then add in the cumin, chilli flakes, cayenne pepper and season with salt and pepper and stir to occasionally.

3

Add the tortillas into the oven wrapped in aluminium foil on 150 degrees celsius for 10 minutes or until warm.

4

Whilst the sweet potato is still cooking on low to medium heat combine the remainder of the onion, lime juice, coriander and tomato in a bowl, season with salt and pepper and mix well to make the tomato salsa.

5

Set aside half the salsa into another bowl and add the avocado to combine.

Once the sweet potato is cooked remove from heat.
6

Warm the black beans in some water on the stove for 5 minutes or until heated through.

7

Place the warm tortillas onto plates and add spoonful’s of each of your toppings beginning with rice, sweet potato black beans, and then the salsas.

Optional extras to add to your tortillas as mentioned above, the choices are endless.
Fold the end up and then fold each side over to enclose your toppings and enjoy.

 

Ingredients

Substitute cheese and yoghurt or dairy free options to make this recipe vegan.
 46 regular Soft Tortillas
 1 tbsp Olive Oil
 200 g Sweet Potato - chopped into 2cm pieces
 200 g Black beans - cooked & drained
 1 Capsicum - sliced
 1 Red Onion - diced
 2 gloves of Garlic - finely diced
 1 tsp Cumin
 1 tsp Chilli flakes
 ½ tsp Cayenne Pepper
 2 Avocados - roughly chopped
 1 Lime - juiced
 2 large Tomatoes - diced
 ½ cup Brown Rice (cooked)
 handful of Coriander - roughly chopped
 Salt & Pepper to taste
Optional Toppings
 150 g Textured Vegetable protein - (TVP soaked in 200ml stock)
 100 g tinned or frozen Corn Kernels
 150 ml Sour Cream or Unsweetened Coconut Yogurt
 100 g Spinach - wilted or fresh
 100 g Cheese (dairy-free if vegan) - grated

Directions

1

Preheat oven to 150 degrees Celsius. Add olive oil to a large fry pan on medium heat.

2

Add half the chopped onion, and all of the following garlic, sweet potato and capsicum, then add in the cumin, chilli flakes, cayenne pepper and season with salt and pepper and stir to occasionally.

3

Add the tortillas into the oven wrapped in aluminium foil on 150 degrees celsius for 10 minutes or until warm.

4

Whilst the sweet potato is still cooking on low to medium heat combine the remainder of the onion, lime juice, coriander and tomato in a bowl, season with salt and pepper and mix well to make the tomato salsa.

5

Set aside half the salsa into another bowl and add the avocado to combine.

Once the sweet potato is cooked remove from heat.
6

Warm the black beans in some water on the stove for 5 minutes or until heated through.

7

Place the warm tortillas onto plates and add spoonful’s of each of your toppings beginning with rice, sweet potato black beans, and then the salsas.

Optional extras to add to your tortillas as mentioned above, the choices are endless.
Fold the end up and then fold each side over to enclose your toppings and enjoy.
Sweet Potato and Black Bean Burritos with Avocado Salsa
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