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21 day vegan kickstart finished sweet potato and black bean burrito

Sweet potatoes & Black Bean Burritos with Salsa Fresca

These burritos make for a quick and filling lunch! The black beans in this dish add protein and fiber. If you follow a gluten-free diet, opt for a 100 percent corn tortilla. Double-check the veggie broth to make sure it doesn’t contain gluten.
Course Lunch
Servings 2 servings

Ingredients
  

  • 1 ½ pounds sweet potatoes peeled and cut into bite-size chunks
  • ½ cup vegetable broth
  • ½ tsp dried thyme
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • 1 cup canned black beans
  • ½ jalapeño seeded and chopped
  • 3 scallions sliced
  • juice of one lime
  • sea salt to taste
  • freshly ground black pepper to taste
  • 4 whole-wheat tortillas 8-inch
  • 2 cups grape tomatoes cut
  • ½ jalapeño seeded and chopped
  • 2 tbsp red onion finely chopped
  • ¼ cup fresh cilantro chopped
  • 1 clove garlic minced
  • 1 tsp red wine vinegar
  • sea salt to taste
  • black pepper to taste

Instructions
 

  • Combine all ingredients for salsa fresca (ingredients 13-20) and set aside.
  • Place sweet potatoes in a medium pot and add water to cover. Bring to a boil and simmer for about 6 to 8 minutes, until sweet potatoes are tender. Drain and set aside.
  • Heat broth, thyme, chili powder, and cumin in a skillet over medium heat. Simmer for 3 minutes.
  • Add cooked sweet potato, black beans, and jalapeño. Cook for about 5 minutes, stirring carefully. Stir in scallions, lime juice, salt, and black pepper.
  • Warm tortillas by placing them one by one in a dry skillet over medium heat, turning once, for a total of about 1 to 2 minutes per side. Divide sweet potato mixture evenly over all tortillas and top with about 1/2 cup salsa. Roll tortillas tightly. Serve.
Keyword gluten-free, nut-free, vegan
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