Mels Black Bean And Sweet Potato Burritos Recipes

Steps:

• Preheat the oven to 400°F (200°C).
• Add the sweet potatoes to a baking sheet with a drizzle of olive oil, the paprika, garlic powder, salt, and pepper. Toss until well coated.
• Bake for 20 minutes, flipping halfway through, until the sweet potato is tender.
• Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the jalapeño, garlic, chili powder, cumin, and cayenne pepper and cook for 2-3 minutes, until the spices are fragrant. Add the black beans and corn, season with salt and pepper, and cook until warmed through, 3-4 more minutes.
• To assemble a burrito, add ⅓ of the bean and corn mixture, ⅓ of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
• Enjoy!

Steps:

• Preheat the oven to 425 degrees F.
• Add the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside.
• Add 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed.
• Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. For freezer meal prep, wrap tightly in plastic wrap or parchment paper and store in an airtight container or bag. Freeze for up to 3 months.
• To reheat, place wrapped burrito in the microwave and reheat for 3 minutes, flipping once. Unwrap, garnish with the cilantro and hot sauce, if desired, and serve!

Steps:

• Saute sweet potatoes and onion in large skillet with 1 tablespoon oil just until tender. Add water or apple juice as needed to prevent sticking.
• Add black beans, spices and salt and cook until heated through.
• Divide bean mixture and cheese among tortillas and roll up. Place in 9 x 13 inch baking pan. Lightly spray with olive oil if desired. Cover pan with foil and bake at 350F for 20-25 minutes. Garnish with sour cream, salsa and fresh cilantro or wrap up for a to-go meal.

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in large skillet. Saute onion until soft and transparent. Add garlic, cumin seeds, coriander seeds, mustart, cayenne pepper and soy sauce and saute for an additional minute.
• Stir in beans, sweet potatoes, lemon juice, jalapenos and cilantro. Gradually add water to desired consistency and heat until warmed through.
• Divide mixture evenly among the warm tortillas. Top filling with half the cheese.
• Roll burrito style or fold into pockets/envelopes. Place on baking sheet. Brush lightly with oil or melted butter. Sprinkle remaining cheese over burritos.
• Bake for 20 minutes and serve with additional cilantro and salsa.

Steps:

• Preheat the oven to 400 degress Farenheit. Prick the potatoes with a knife in several places and bake in a small baking pan until very tender, 1 to 1 1/2 hours.
• Meanwhile, heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the onion and cook, stirring often, unyil softened, about 5 minutes. Add the garlic and for 1 minute longer. Stir in cumin and chili powder and cook for 1 minute. Add the beans and vegetable stock, cover, cook until the beans are very soft and the flavors have blended, about 5 minutes. Use a fork or potato masher to coarsely mash the beans. Season with salt and pepper. You should have about 1 1/2 cups.
• Remove the potatoes from the oven and cool. (Keep the oven at the same temperature.) When the potatoes are cool enough to handle, halve and scoop out the flesh. Place the fresh in a small bowl and use a fork to mash coarse. Discard the skins. Add the nutmeg and season with salt and pepper. You should have 1 1/2 to 2 cups.
• Spread the tortillas with roughly equal amounts of the bean mixture. Top with equal amounts of the potato puree. Sprinkle on equal amounts of scallions and chesse. Roll the tortillas into cylinder and arrange, seam side down, on a baking sheet. Brush the tops with vegetable oil. Place in a baking pan large enough to hold the burritos in one flat layer. For a soft burrito, cover with foil and bakie until warmed through, about 20 minutes. Bake uncovered for a crisper burrito. Arrange the garnishes attractively in bowls and let diners garnish their own burritos.