Wednesday
Spicy Bean and Sweet Potato Burritos
This week I had a bit of a Mexican craving. We have some really great fast food type Mexican places popping up in Australia at the moment, with some of them even having brown rice burritos! However, they still always come covered in cheese and sour cream so I generally try and avoid them for that reason.
Try wrapping them in a large lettuce or cabbage leaf for a healthier alternative to the wrap bread.
What you need to make 8 burritos (halve the recipe for 4)
- 1 1/2 limes, juiced
- 1/2 lemon, juiced (could use lime juice instead)
- 3 tomatoes, finely chopped
- 1 red onion, thinly sliced
- 3 garlic cloves, minced
- 500 g sweet potato, skin on and chopped into 1 cm cubes
- 3 cups cooked black, pinto or kidney beans (1.5 cups dried*)
- 1 cup thinly sliced red capsicum
- 1 cup chopped silverbeet, kale or spinach
- 2/3 bunch fresh coriander, finely chopped
- 2 avocados, flesh removed and roughly mashed
- 8 tortillas
- 1/2 to 1 tsp chilli powder (or cayenne powder)
- 2 tsp dried cumin
- 1 tsp dried coriander
- 1/2 tbsp coconut oil for cooking
- salt and pepper to taste
Optional extras:
- lettuce
- cooked brown rice
- cooked quinoa
- jalapeños
How to make it:
Add the sweet potato to a saucepan, cover with filtered water, bring to the boil then cover and simmer until just tender, around 20 minutes. Drain the sweet potato and set aside.
Prepare your salsa by adding 2 chopped tomatoes, coriander, a pinch of cumin, salt and lemon juice to a bowl and stir to combine. Set aside to allow flavours to develop.
Heat coconut oil in a frying pan over a medium heat. Add the onion and garlic and sauté until soft. Add the capsicum, sweet potato, 1 chopped tomato and spices and stir regularly for around 3 minutes to avoid the mixture sticking to the pan, mashing some of the sweet potato softly so that you have some mashed and some whole pieces of potato. Add the black beans, spinach/kale or silver beet and lime juice and stir until combined and heated through. Add salt and pepper to taste.
Heat tortillas according to packet directions (I didn't bother and they were still great) and then top with some sweet potato mixture, avocado and salsa and roll to combine. See here for a photo demonstration of how to roll a burrito.
Make it naughty: add some grated cheddar cheese and sour cream or yoghurt
* If using dried beans soak overnight in filtered water, drain and then add to a pot, cover with filtered water and bring to the boil and simmer until cooked, topping up the water along the way.
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30 comments:
These look awesome! Love the addition of sweet potato : )
These look and sound stunning! Can't wait to try them.
Thank you for your wonderful comments Ashley and Emily :-)
I want to live in that burrito.
I don't see where the lime comes in?
Sorry I seem to have left that out! Add the lime juice when you add the black beans :-)
omg, made these for dinner tonight... too die.... <3
From Katherine in Sydney - Found this while scrolling the net for recipes an my family has fallen in love with it! We also add fries haloumi as a treat sometimes :) Thanks for sharing.
Thanks for the suggestion of haloumi Katherine!
I'm pretty much always craving Mexican food and I love sweet potato! Although I eat meat, I typically prefer meat-less burritos and everything you put into these delicious burritos looks fresh and tasty!
Great recipe thanks! We had these for dinner the other night and leftovers for lunch today. Love the lemony flavour! Nice change to a tomato based burrito dish.
Great recipe thanks! We had these for dinner the other night and leftovers for lunch today. Love the lemony flavour! Nice change to a tomato based burrito dish.
still licking my lips.......deeelicious
These look beautiful! Food porn at its finest! :)
Jenn
Made these tonight for my family Everyone loved them. Didn't have cumin and corriander, and they were still tasty.
Any chance you created "Nutrition Facts?" I am trying to add up my calories from this...BTW I am excited about making this!!!
These are the bee's knees. So healthy and earthy tasting. I made mine with frozen chopped spinach. I would make these again, thanks for posting.
Perfect recipe for my burrito loving friends. It is hard to find unique burritos for vegetarians. This is going to be a hit.
This looks delicious!!
I love these. This is the second time I have made them, they are really cheap to make this time of year since sweet potatoes are on sale. I used frozen chopped spinach and all lime juice. Thanks for sharing this awesome recipe!!!!
Hi Lisa, no sorry I don't know the nutritional facts.
I made these for dinner last night and they are so good! The only things I did differently were that I cooked the red pepper w/ the onions so they would get soft along with the onions, and I added lots of red pepper flakes to the onions while they cooked, and to the yams while they cooked because we like it spicy at our house. I made the whole batch so I would have leftovers! Thank you, Tali! Delicious! I'm glad I stumble upon your site!
Made these tonight. Sooo good!!
What do you mean by coriander? Cilantro or the bead-textured spice? I want to make these on Friday!
Yes coriander is cilantro :-)
Made these tonight, there was none left. Awesome recipe!
I tried a similar burrito in a restaurant years ago and have been dreaming of it ever since. Thank you!
how many Calories ??
This is my go to burrito recipe, super easy and mega deelish!
Really good!
Really good!