Recipe by Valeria
I made these before a busy week and discovered that they are a covenient, healthy and savory quick meal that's great for travel or a short lunch. I'm not a vegan, but I use vegan cheese because it's much quicker to grate, tastes good and melts instantly. Baking the burritos allows the tortillas to create a crispy seal around the contents so nothing falls out.
Top Review by MollyJ
I tweaked these because I like a moister, more together filling for burritos. I microwaved my sweet potatoes and then diced them--about 3/4 to 1" dice. I sauted my onion and some garlic in olive oil and then added the beans (undrained) and the sweet potatoes and a 4 oz can of tomato sauce. In addition to the cumin and cinnamon, I added about 1/2 tsp of chili powder. I wrapped it in a whole wheat tortilla and grated on a bit of regular cheddar cheese (though I think monterey jack or pepper jack would both be great) and served it with some picante sauce on the side. I think brown rice/spanish rice as a side or in the burrito itself would be smashing. Definite do over and went together fast with microwaving the sweet potatoes.
- 3 cups sweet potatoes, peeled and diced
- 1⁄2 onion, chopped
- 2 cups cooked black beans
- 1 teaspoon ground cumin
- 3⁄4 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 8 whole wheat tortillas
- 1 1⁄2 cups soy cheese, shredded
Directions See How It's Made
- Saute sweet potatoes and onion in large skillet with 1 tablespoon oil just until tender. Add water or apple juice as needed to prevent sticking.
- Add black beans, spices and salt and cook until heated through.
- Divide bean mixture and cheese among tortillas and roll up. Place in 9 x 13 inch baking pan. Lightly spray with olive oil if desired. Cover pan with foil and bake at 350F for 20-25 minutes. Garnish with sour cream, salsa and fresh cilantro or wrap up for a to-go meal.