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Sweet Potato Black Bean Burrito

 

A few things you may not know about me.

For one, I’ve never in my life had a McDonald’s Hamburger. Now, this is not because even at the age of 5 when I was going to McD’s birthday parties I knew they were filled with toxic filler and the food equivalent of toxic waste. It’s because I was sure they also caused Chicken Pox. I’ve never had either and somewhere in my weird, creatively eccentric child mind, there was a connection.

I also didn’t like the way it looked when you bit into it. The same obviously went for burritos. In Winnipeg, where I grew up, there was one Mexican themed restaurant called Chi Chi’s. Does this still exist? I am pretty sure I never ate there though did puzzle over how ice cream was deep fried (their signature dessert).

The most popular option for “Mexican Food” I suppose is Taco Bell. Taco Bell was never my jam, because I thought it weird that ground beef should come out the same kind of machine that also made Slurpess and coffee. Even at a young age, I was clearly very discerning.

So what I am saying here is that up until I created this recipe, I had never had a burrito in my life. And maybe because of this, my virgin burrito self was completely open to everything I read about them, how they could differ from each other, what the salsa and filling options were and how to create the greatest ever veg happy burrito – though of course you could easily add ground beef or turkey to the mix if you dig it.IMG_4090

Now, I must say that the Spicy Sweet Potato and Mixed Bean Burrito combined with a Corn Salsa and Cashew Sour Cream is maybe the greatest burrito to ever exist. If the beans just don’t cut it for you and you still want the meat in there- I highly recommend you head off to your local butcher and get a top quality ground meat.

Alright- so you ready for the very best ever veg-loving burrito? I thought so. Enjoy!

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Sweet Potato and Black Bean Burrito


  • Author: Meghan Telpner
  • Total Time: 40 mins
  • Yield: Serves 4 1x

Ingredients

Scale

Burrito Filling

  • 2 Tbs olive oil
  • 1 tsp cumin, ground
  • 1 tsp coriander, ground
  • 2 cloves garlic, minced
  • Pinch of cayenne
  • 1/2 cup red onion, finely chopped
  • 2 cups Black Beans
  • 1 cup sweet potato, coarsely chopped
  • 68 cherry tomatoes, quartered
  • 1/4 cup water, if needed
  • 1 tsp sea salt or more to taste

Instructions

  1. Heat oil on medium heat in large skillet or medium sized pot and add cumin, corriander and cayenne. Cook until fragrant (but not burning).
  2. Add garlic and cayenne and cook for another 2 minutes.
  3. Stir in red onion, black beans, sweet potato and tomato and cook for 10 minutes, stirring occasionally. Add small amounts of water if beans start to stick.
  4. Sea salt and additional cayenne to taste.
  5. Once sweet potato has softened, removed from heat and allow to cool slightly.
  6. Using a potato masher, mash until desired consistency is achieved.

Burrito Assembly

  1. Steam corn tortilla for 2-3 minutes just until softened.
  2. Dollop about 1/4 of Refried Bean filling into centre of tortilla, spreading it vertically through the middle.
  3. Add additional optional toppings including lettuce, avocado, red pepper, and cilantro.
  4. Option to add corn salsa and Cashew Sour Cream inside or layer over top.
  5. Carefully wrap in one end, and then both side, leaving opening on top.
  6. If eating salsa on top, layer it across the top of the rolled burrito and add another dollop of cashew sour cream.

Notes

Additional Filling Options
1 red pepper, julienned
1 avocado sliced
1/2 cup lightly packed cilantro leaves
2-4 cups, shredded lettuce

  • Prep Time: 10 mins
  • Cook Time: 30 mins

 

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black bean burrito

Cashew Sour Cream


  • Author: Meghan Telpner
  • Total Time: 5 mins
  • Yield: 1 cup 1x

Description

A delicious and simple dairy-free sour cream alternative


Ingredients

Scale
  • Cashew Sour Cream
  • 3/4 cup cashews, soaked
  • 1/4 cup red pepper, chopped
  • 1/2 lemon, juiced
  • 2 Tbs olive oil
  • 1 Tbs cider vinegar
  • 1/2 cup water
  • 3/4 tsp sea salt

Instructions

  1. Place all ingredients in blender or food processor. Process until smooth
  • Prep Time: 5 mins
  • Category: Condiment

Question Of The Day: What’s your fave ‘fast-food’ made healthy?

7 responses to “Sweet Potato Black Bean Burrito”

  1. Mel says:

    Hi Meghan,

    I thought corn was GMO and therefore not good. What’s your opinion on corn?
    TIA
    Mel

    • https://secure.gravatar.com/avatar/599ccdf73b6d2f26a247dd52e9e5f8b8?s=51&d=blank&r=g Meghan Telpner says:

      If you get it from your farmer, than you’re probably good. And organic is another way to avoid the GMOS

  2. Kelly ~ It took me 10 years to lose 10 pounds says:

    This burrito looks amazing! For anyone living in Toronto or Waterloo the Healthy Butcher is a great option. I’ve been eating less meat for a while. They are knowledgeable and can answer any questions.

  3. BevAnn says:

    Dear Meghan,
    I love your recipes & your blog. My brother has hypothyroidism & I suspect dairy & gluten intolerant. He has had “D” for at least 8 years.
    Hr doesn’t like to talk to doctor about his “D”. But it got so bad, he had to cry “uncle”. He has an appt with a GI doc next month. He also has numerous other medical problems. I believe the proper diet will help them all.
    I have two autoimmune diseases plus other med. problems. Eating organic fruits & veggies has helped me alot. Nondairy & low carbs helps prevent my Chronic Kidney disease Stage 3 from getting worse! My brother is on dialysis!. Your recipes are an inspiration & I know they will be a great help to us both.
    I understand you don’t give medical advice. I just want to say that God created all the wonderful fruits, nuts, veggies, olive & coconut oils & grass-fed meats for our health. Your recipes help to showcase them!
    Thank you!?

  4. April says:

    I have made this recipe (or slight adaptations of it) soooo many times now that I just wanted to say thanks.
    I’ve tried a few other recipes of yours, enjoyed them all, and look forward to trying more, but as I pulled this one up to start making it again, I wanted to take a moment to share my appreciation.
    It is so good!! And the corn salsa is amazing, I always make extra!
    Thank you 😋

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