Sweet Potato and Black Bean Vegan Burritos

Sweet Potato and Black Bean Vegan Burritos are the stuff dreams are made of, folks. I’m not going to lie this is probably the most delicious burrito filling I’ve ever made… or tasted, for that matter!

1 medium sweet potato, about 2.5 cups, cubed & roasted
1-2 teaspoons extra virgin olive oil
1/2 small onion, finely chopped
1 bell pepper, chopped (any color)
2 garlic cloves, minced
1 teaspoon sea salt (or to taste)
2 teaspoons ground cumin (or to taste)
1/8 teaspoon cayenne pepper (or to taste)
1 (15-oz) can black beans (about 1.5-2 cups cooked), drained and rinsed
1 cup cooked brown rice or brown rice medley (see post for brown rice suggestions)
tortilla wraps large or x-large
Toppings of choice: avocado, salsa, spinach/lettuce, cilantro, etc

Preheat oven to 425ºF and line a baking sheet with parchment paper. Spread cubed sweet potato evenly over baking sheet, spray with an olive oil or coconut oil cooking spray and lightly season with salt. Roast for about 15 minutes and until slightly tender.
Meanwhile, in a large skillet over medium heat, add oil, onion and bell pepper. Sauté for about 5 minutes, stirring frequently. Add minced garlic and cook about 1-2 minutes more. Add in salt and seasonings and stir well.

Add black beans and cooked rice and sauté for another 5 minutes on medium heat.

next full instuction : www.kimscravings.com

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