Vegan Sweet Potato & Black Bean Burritos

servings:9 , 1/2 CUP SERVINGS

prep time:

10 MINS

cook time:

25 MINS

total time:

35 MINS

Ingredients

• 1 medium sweet potato about 2.5 cups, cubed & roasted
• 1 - 1 1/2 cup cooked brown rice
• 1-2 teaspoons extra virgin olive oil
• 1/2 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
• 1/8 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 - or you can make tacos using the smaller tortillas
• Toppings of choice: avocado, salsa, spinach/lettuce, cilantro, etc

Instructions

1. Preheat oven to 425 F and line a baking sheet with foil. 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 15-20 minutes and until tender.
2. Meanwhile, in a large skillet over medium heat, add oil, onion, bell pepper and minced garlic. Sauté for about 5-10 minutes, stirring frequently. Now add in salt and seasonings and stir well.
3. Add black beans and cooked rice and sauté for another 5 minutes on medium.
4. Add roasted sweet potato to the rice mixture and stir well. 
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.

This recipe and picture compliments of Kim's Cravings