Yields1 ServingDifficultyBeginnerPrep Time20 minsCook Time20 minsTotal Time40 mins
Ingredients List
Substitute cheese and yoghurt or dairy free options to make this recipe vegan.
46regular Soft Tortillas
1tbspOlive Oil
200gSweet Potato - chopped into 2cm pieces
200gBlack beans - cooked & drained
1Capsicum - sliced
1Red Onion - diced
2gloves of Garlic - finely diced
1tspCumin
1tspChilli flakes
½tspCayenne Pepper
2Avocados - roughly chopped
1Lime - juiced
2large Tomatoes - diced
½cupBrown Rice (cooked)
handful of Coriander - roughly chopped
Salt & Pepper to taste
Optional Toppings
150gTextured Vegetable protein - (TVP soaked in 200ml stock)
100gtinned or frozen Corn Kernels
150mlSour Cream or Unsweetened Coconut Yogurt
100gSpinach - wilted or fresh
100gCheese (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.
46regular Soft Tortillas
1tbspOlive Oil
200gSweet Potato - chopped into 2cm pieces
200gBlack beans - cooked & drained
1Capsicum - sliced
1Red Onion - diced
2gloves of Garlic - finely diced
1tspCumin
1tspChilli flakes
½tspCayenne Pepper
2Avocados - roughly chopped
1Lime - juiced
2large Tomatoes - diced
½cupBrown Rice (cooked)
handful of Coriander - roughly chopped
Salt & Pepper to taste
Optional Toppings
150gTextured Vegetable protein - (TVP soaked in 200ml stock)
100gtinned or frozen Corn Kernels
150mlSour Cream or Unsweetened Coconut Yogurt
100gSpinach - wilted or fresh
100gCheese (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
