Sweet potato black bean burritos
3 burrito tortillas
2 1/2 cups chopped sweet potato
1 cup black beans, drained
1 cup corn, drained
1 small yellow onion, diced
1/2 cup shredded Mexican cheese (or more depending on preference)
1 tbsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp sea salt
1/4 tsp pepper
1 tbsp avocado oil
Heat up sweet potato (I like to use smaller ones for smaller chunks of sweet potato) in the microwave for 1.5 minutes before cutting. Allow to cool down before chopping.
Heat up 1 tbsp avocado oil. When heated, add sweet potato to saute. Once you've sautéed the sweet potato for a couple minutes (they will start to brown) add black beans, onion and corn.
1 cup corn, drained
1 small yellow onion, diced
1/2 cup shredded Mexican cheese (or more depending on preference)
1 tbsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp sea salt
1/4 tsp pepper
1 tbsp avocado oil
Heat up sweet potato (I like to use smaller ones for smaller chunks of sweet potato) in the microwave for 1.5 minutes before cutting. Allow to cool down before chopping.
Heat up 1 tbsp avocado oil. When heated, add sweet potato to saute. Once you've sautéed the sweet potato for a couple minutes (they will start to brown) add black beans, onion and corn.
Add in spices: sea salt, cumin, chili powder, garlic powder and pepper. Adjust seasonings to taste!
Lay out burrito tortilla and add sweet potato black bean mixture.
Top with shredded mexican cheese and roll into a burrito.
Place back on the stove to heat up on both sides.
If you're going to prep these, be sure to let them cool down before storing in plastic wrap and in the freezer bag.
Lay out burrito tortilla and add sweet potato black bean mixture.
Top with shredded mexican cheese and roll into a burrito.
Place back on the stove to heat up on both sides.
If you're going to prep these, be sure to let them cool down before storing in plastic wrap and in the freezer bag.
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