This is one of my most requested recipes from family & friends.
Ingredients:
4 sweet potatoes, cubed
2 red peppers, diced
1/2 red onion, diced
2 Tbsp olive oil, divided
2 pinches of sea salt, divided
Pinch of pepper
3 tsp cumin
2 tsp chili powder
1 can of black beans, rinsed and drained
½ cup fresh cilantro, chopped
4 tsp fresh lime juice
1-2 package burrito-sized whole wheat tortillas (gluten-free tortillas are also an option)
2 cups vegan shredded cheddar (optional)
Directions:
Preheat the oven to 425°F.
Once the potatoes are peeled and chopped into small cubes, place them on a baking sheet and sprinkle with the salt, cumin, chili powder and drizzle on 1 Tbsp of the olive oil. Bake in the oven until the potatoes are soft, about 20 minutes.
While the potatoes are cooking, put 1 Tbsp of olive oil in a saucepan and sauté, over medium heat, the onions, peppers, lime juice, salt, and pepper. Stir in the rinsed black beans and cilantro. Set aside.
When the potatoes are soft, add them to the vegetable/bean mixture and stir everything together.
Warm the tortillas in the microwave following the directions on the package. Next, add two heaping tablespoons of the vegetable/bean mixture to the center of the tortillas. Top with shredded cheese, if desired.
Fold over and fold in the sides of the tortillas and place them in a baking dish with the seam side down so they stay together.
Bake in the oven at 375°F for about 15 minutes or until golden brown.
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