Make-Ahead Kale and Sweet Potato Burritos

• Vegan

• Produce

  • 3 Avocados
  • 1/2 cup Cilantro
  • 5 Garlic cloves
  • 1 can Green chilis, fire roasted
  • 3 stalks Green onion
  • 4 heaping cups Kale
  • 2 Onions
  • 1 can Pinto beans
  • 4 1/2 cups Sweet potato

• Condiments

  • 5 drops Hot sauce
  • 1/2 tbsp Mustard powder
  • 3 tbsp Soy sauce

• Pasta & Grains

  • 12 Tortilla shells (10 inch

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1 tbsp Chili powder
  • 3 tbsp Nutritional yeast
  • 1/2 tbsp Paprika, smoked

• Nuts & Seeds

  • 1 tbsp Cumin, powder

• Liquids

  • 1 1/2 cups Vegetable broth or water

Found on cearaskitchen.com

Description

Ingredients

• 12 tortilla shells (10 inch)
• 2 onions, diced
• 5 garlic cloves,
• ½ tbsp mustard powder
• ½ tbsp smoked paprika
• 1 tbsp cumin powder
• 1 tbsp chili powder
• ¼ - ½ tsp cayenne pepper
• 3 tbsp soy sauce
• 1 can fire roasted green chilis (4 oz. can, I use Trader Joes)
• 1 can pinto beans, black beans, and kidney beans (*drained and rinsed - about 4½ cups beans, 14 oz. can each)
• 1½ - 2 cups vegetable broth or water (+ extra for sauteing)
• 4½ cups mashed sweet potato
• 3 tbsp nutritional yeast
• 4 heaping cups kale, chopped
• 5-6 drops hot sauce
• 3 avocados, sliced
• 3 stalks green onion, chopped
• ½ cup cilantro, chopped

Directions

• Preheat oven to 424 degrees F (220 degrees C). Line a casserole dish with parchment paper or spray with oil.
• In a large deep pan, saute onions and garlic with a dash of oil or vegetable broth until soft. Stir in the spices (mustard powder, paprika, cumin, chili powder, cayenne pepper), soy sauce, and fire roasted peppers.
• With the back of a wooden spoon (or a potato masher), mash beans into the onion mixture. Add 1½ cup of vegetable broth and mashed sweet potato to the pan. Stir and cook for 3-4 minutes. Add Taste test and add salt, pepper, and additional spices to taste.Add additional water if the mixture becomes too thick.
• While the sweet potato mixture is cooking. in a medium pan, saute kale with the nutritional yeast and hot sauce until the kale is lightly cooked.
• Place a large tortilla on a plate. Add ½ cup of the sweet potato mixture, ¼ cup of kale, a couple slices of avocado, cilantro and green onion into each burrito. Tightly roll the tortilla into a burrito. Place seam-down on the pan. Continue until you use all the tortillas and sweet potato mixture.
• Bake for 30 minutes until light golden brown on top. Drizzle with vegan cheese sauce, garnish with cilantro and green onion.
• Leave to cool, wrap and place in a freezer safe container to freeze.