Sweet Potato & Black Bean Burritos

• Vegan

• Produce

  • 1 can Black beans
  • 1 dash Chipotle, powder
  • 1 cloves Garlic
  • 1 Lime
  • 1 Onion
  • 1 Red bell pepper
  • 2 Sweet potatoes

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive or coconut oil

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 4 Tortillas, medium

Found on therefreshanista.com

Description

Directions

• Preheat oven to 400Prick holes in sweet potato skin with a fork all over the surface. Place on a sheet of tin foil and place in the oven for 45 minutes or until a skewer can pierce through the entire potato. You can work on the following steps while you are waiting.
• Heat oil in a frying pan at medium heat. Add garlic and cook, stirring often, for 2 minutes. Then add in bell pepper and onion. Sprinkle with the cumin and salt and pepper and cook until peppers and onions are softened, about 10 minutes.
• Take pan off the heat and squeeze 1/2 the lime over the veggies. Stir in black beans. Set aside.
• Cut sweet potatoes in half lengthwise and scoop out the flesh. Place in a bowl and mash with the juice of the remaining 1/2 a lime and season with salt and pepper. Add chipotle powder and stir.
• To assemble, lay tortilla flat. Spread sweet potato in the centre, forming a line. Place a scoop of veggies overtop. Add in any optional fillings you have chosen. Fold sides in, then roll. Repeat for each tortilla.