Best 5 Bean And Sweet Potato Burritos Recipes

SWEET POTATO AND BLACK BEAN BURRITOS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• 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.
• Bake for 20 minutes, flipping halfway through, until the sweet potato is tender.
• 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.
• 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.
• Enjoy!

SWEET POTATO AND BLACK BEAN BURRITOS

Steps:

• Preheat the oven to 425 degrees F.
• Add the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside.
• Add 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed.
• Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. For freezer meal prep, wrap tightly in plastic wrap or parchment paper and store in an airtight container or bag. Freeze for up to 3 months.
• To reheat, place wrapped burrito in the microwave and reheat for 3 minutes, flipping once. Unwrap, garnish with the cilantro and hot sauce, if desired, and serve!

VEGAN SWEET POTATO AND BEAN BURRITOS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Toss sweet potatoes, onion, olive oil, and taco seasoning together in a bowl. Spread out onto a baking sheet.
• Roast in the preheated oven, about 30 minutes or until desired level of doneness.
• Spread 1/4 of the beans down the center of each tortilla. Top each tortilla with 1/4 cup rice, 1/4 of the vegetable mixture, and 1 tablespoon salsa.

SWEET POTATO AND BLACK BEAN BURRITOS

Steps:

• Preheat oven to 350. Place sweet potatoes in pot with water to cover. Cover and bring to boil. Simmer until tender, about 10 minutes. Drain and set aside. With 2 T. oil in a non-stick skillet, saute onions, garlic, and the chile. Add water as necessary to keep from sticking. Cover and cook on medium-low heat, stirring occasionally until onions are tender, about 7 min. Add cumin and coriander and cook 2-3 min., stirring frequently. Remove from heat and set aside. In food processor, combine beans, cilantro, lemon juice, salt, and cooked sweet potatoes. Puree until smooth. (OR You can also mash the ingredients in a large bowl by hand using a potato masher. The result will be a less smooth but nicely textured filling.) Transfer to a large mixing bowl and mix in cooked onions and spices. Spray with nonstick spray a large baking dish. Spoon about 2/3 to 3/4 C. of the filling into center of each tortilla, roll closed, and place seam side down in baking dish. Cover tightly with foil and bake at least 30 min., until piping hot. Serve topped with salsa. less than 10% of calories from fat per serving: 10.6 g. protein; 7.5 g. fiber

BEAN AND SWEET POTATO BURRITOS

Steps:

• Heat oven to 400°F. Line cookie sheet or shallow baking pan with foil.
• In large bowl, toss cubed sweet potatoes with 1 tablespoon oil, the salt, cumin and chili powder. Spread on cookie sheet. Roast 40 to 50 minutes or until lightly browned and caramelized.
• Meanwhile, in 10-inch skillet, heat 1 teaspoon oil over medium heat. Add onion and garlic; cook 5 to 10 minutes or until onion is soft and translucent. Stir in refried beans, red pepper, mustard and soy sauce. Cook and stir over medium heat until thoroughly heated. Remove from heat; set aside.
• Heat tortillas as directed on package. Spread 2 to 3 tablespoons refried beans over each warm tortilla. Top each with about 2 tablespoons sweet potato chunks; sprinkle with cheese. Wrap tortilla around filling. If to be eaten within a week, place burritos in sealed container; refrigerate. To store for a longer period of time, wrap each burrito in plastic wrap and place in freezer container with tight-fitting lid; place in freezer.
• To heat 1 frozen burrito, remove plastic wrap. Microwave on High 1 minute. Cut burrito in half; microwave 30 seconds longer or until center is warm.