Black Bean Sweet Potato Burritos
These black bean sweet potato burritos are oh-so-simple but big on flavor! They are super filling and best enjoyed with vegan avocado crema.
Servings 10 burritos
Calories 231kcal
Equipment
Ingredients
- 2 sweet potatoes, peeled and chopped
- 1 tbsp olive oil
- Salt to taste
- 1 15-oz can black beans, drained and rinsed
- 1 15-oz can corn, drained
- 3/4 cup salsa
- 10 to 12 small whole-wheat tortillas
For the avocado cream:
- 1 avocado
- 1/2 cup silken tofu
- 1 lime, juiced
- Salt to taste
- 1/2 bunch of cilantro
- 1 8-oz can diced green chiles
Instructions
- Preheat the oven to 400°F.
- Arrange the sweet potatoes in a single layer on a large baking sheet. Drizzle with olive oil and sprinkle with salt.
- Bake for 30 to 40 minutes or until the sweet potatoes are fork-tender.
- Place the sweet potatoes, black beans, corn, and salsa on each tortilla. Fold in the sides and roll up tightly.
- Repeat with the remaining ingredients and place the black bean sweet potato burritos seam-side down on the baking dish.
- Bake for about 20 minutes at 350°F until lightly crispy and heated through.
- For the avocado cream dip, add all the ingredients in a blender and blend on high until smooth and combined. Serve with the baked burritos. Enjoy!
Notes
- To make your tortillas less stiff, place them on a microwave-safe plate, cover them with a damp paper towel, and microwave for about 15 seconds
- Make your beans more flavorful! Cook chopped onion in a non-stick skillet until translucent. Then, add the black beans and taco seasoning and cook the beans for 3 minutes.
- For sweet potato burritos that'll actually keep you full, load them up with brown rice, seitan, tempeh, and vegan Mexican shreds!
Nutrition
Calories: 231kcal | Carbohydrates: 36g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 441mg | Potassium: 329mg | Fiber: 6g | Sugar: 5g | Vitamin A: 6542IU | Vitamin C: 5mg | Calcium: 109mg | Iron: 2mg