Sweet Potato and Black Bean Vegan Burritos

Sweet Potato and Black Bean Vegan Burritos is the most flavorful sweet potato and black bean vegan burritos EVER!

  • 1 medium sweet potato (about 2.5 cups), cubed & roasted
  • 1 container cooked Minute® Ready to Serve Rice or about 1 cup brown rice
  • 1-2 teaspoons extra virgin olive oil
  • ½ small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 bell pepper, chopped (any color)
  • 1 teaspoon sea salt, or to taste
  • 2 teaspoons ground cumin, or to taste
  • ⅛ teaspoon cayenne pepper, or to taste
  • 1 (15-oz) can black beans (about 1.5-2 cups cooked), drained and rinsed
  • 4 tortilla wraps (large or x-large)
  • Toppings of choice: (avocado, salsa, spinach/lettuce, cilantro, etc)

  1. 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.
  2. 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.
  3. Add black beans and cooked rice and sauté for another 5 minutes on medium heat.
  4. Stir in roasted sweet potato until everything is warm and fully combined. You can mash the sweet potato with a fork if some pieces are too large.
  5. Add filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.
Recipe Notes
Nutritional information does not include additional toppings or tortilla.

Original recipes from kimscravings.com.

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