Black Bean & Sweet Potato Burritos
Updated: Dec 30, 2021
Just perfect for a meal prep session, these delicious vegetarian wraps can be frozen and heated up straight from the freezer! I promise that you're going to love them. So, even if meal prep isn't your thing, you're going to want to make double!
2 1/2 Sweet Potato (large, peeled and sliced)
2 1/2 tsp Extra Virgin Olive Oil
1 Small Yellow Onion (diced)
2 Garlic Cloves (minced)
260g Black Beans (ready cooked)
80g Frozen Corn
1/2 Green Pepper (diced)
4 1/2 tsp Dijon Mustard
1/2 tsp Cumin
3 1/2 tsp Tamari
Sea Salt (or more to taste)
4 Whole Wheat Tortilla (11 inches)
Steam sweet potatoes for 7 minutes, or until tender. Mash with a potato masher.
Meanwhile, heat oil in a medium skillet and sauté the onion, green pepper and garlic until soft. Set aside.
In a bowl, add black beans and mash with a potato masher. Mix in the sautéed onion and garlic, corn, water, mustard, cumin and tamari until thoroughly combined. Season with salt as needed.
Divide the mashed sweet potato and black bean mixture evenly between the tortillas and fold into burritos.
If eating immediately, heat the burritos in the oven at 180ºC for 10-12 minutes or until warmed through.
Wrap the remaining burritos in foil and freeze in a freezer-safe bag.
Heat in the oven at 180ºC for 30 minutes from frozen (or less if already defrosted), then unwrap and return to the oven for another 10-15 minutes for a crispy wrap (optional).
Remove foil from defrosted burritos and microwave for 1-2 minutes (times will vary depending on the power of your microwave).
Delicious topped Greek yogurt, sour cream, feta cheese, tomatoes, avocado and/or salsa and served with a crispy green salad.