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.

While on the hunt for some take-away type food during the week I came across sweet potato and black bean burrito recipes.

I prefer to use black beans because I like the flavour but you could use kidney or pinto beans instead. The beans paired with the sweet red onion, sweet potato, spicy chilli and creamy avocado make you not even realise you are missing the sour cream or the cheese - I promise! I felt like I was eating something really naughty when in fact it was super healthy.

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.

21 comments:

Ashley said...

These look awesome! Love the addition of sweet potato : )

Emily said...

These look and sound stunning! Can't wait to try them.

Tali's Tomatoes said...

Thank you for your wonderful comments Ashley and Emily :-)

Monique @Ambitious Kitchen said...

I want to live in that burrito.

Anonymous said...

I don't see where the lime comes in?

Tali's Tomatoes said...

Sorry I seem to have left that out! Add the lime juice when you add the black beans :-)

Jaclyn said...

omg, made these for dinner tonight... too die.... <3

Tali's Tomatoes said...

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!

Julia {the roasted root} said...

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!

Miss Adelaide said...

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.

Miss Adelaide said...

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.

Anonymous said...

still licking my lips.......deeelicious

Jenn LaPlante said...

These look beautiful! Food porn at its finest! :)

Jenn

Anonymous said...

Made these tonight for my family Everyone loved them. Didn't have cumin and corriander, and they were still tasty.

Lisa said...

Any chance you created "Nutrition Facts?" I am trying to add up my calories from this...BTW I am excited about making this!!!

Shannon said...

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.

Rini Desarin said...

Perfect recipe for my burrito loving friends. It is hard to find unique burritos for vegetarians. This is going to be a hit.

Justine Dungo said...

This looks delicious!!

Shannon said...

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!!!!

Tali's Tomatoes said...

Hi Lisa, no sorry I don't know the nutritional facts.

Break the Wave said...

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!

Hi! Welcome to Tali's Tomatoes, a blog about healthy and tasty food using limited amounts of wheat, dairy, sugar and meat. Dedicated to my beautiful mum Viv.







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