These vegan sweet potato and black bean burritos are a great option for breakfast.
Ingredients
1 medium potato(es)
Sweet potato
(cubed)
2 tbsp
Olive Oil, Extra Virgin
1 tsp
Chili powder
1/2 tsp
Garlic powder
1/2 tsp
Paprika
1/2 tsp
Salt
1/4 tsp
Black pepper
1/4 tsp
Cumin
1/4 tsp
Cayenne pepper
(optional)
1 can (15oz)
Black beans, canned
(drained and rinsed)
1 cup
Salsa, ready-to-serve
(divided)
6 small tortilla(s)
Whole wheat tortilla
(soft taco size)
Instructions
Preheat the oven to 400 degrees. In a medium bowl mix together the sweet potato cubes, olive oil, chili powder, garlic powder, paprika, salt, pepper, cumin, and cayenne. Spread out the sweet potato mixture in an even layer onto a baking sheet. Bake for 25 minutes.
When the sweet potatoes are done, throw the black beans onto the hot baking sheet and mix them together.
Assemble the burrito by pouring 1/2 cup sweet potato and black bean filling into the middle of a tortilla. Evenly pour 1 Tablespoon of salsa on top of the sweet potato mixture, and roll the tortilla into a burrito.
Once all of the burritos are assemble, heat a large skillet up over medium high heat. When the pan is hot place each burrito into the skillet seam down. Brown for around 2 minutes then flip the burritos over and brown for another 2 minutes.
