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Vegan Burrito Heaven

I am going to be using this little buddy during a presentation that I am doing this week on Healthy Lunchtime Meal Prep Ideas. A vast majority of people insist that you need to have meat in a meal to feel full. I really like showcasing items that people could eat and still get that full feeling without the meat. So this little bitty is a vegan play on my Sweet Potato and Black Bean Quesadillas. Here we have


Sweet Potato, Black Bean Burrito with Cabbage Coleslaw


Recipe Time!

Serving 8-10

Ingredients:

  • Sweet Potatoes 1 lb bag

  • Cumin (3 tbsp.)

  • Chili Powder (2 - 3 tbsp.)

  • Black Beans (2 - 15 ounce cans - No Salt added)

  • 1/2 cup Salsa or diced tomatoes with chilies

  • 1 package 100% whole wheat tortillas

  • Cabbage (1 small head)

  • Salt (1/2 tbsp.)

  • Sugar( 1/2 tbsp.)

  • White vinegar (1/2 cup)

  • Olive Oil (1/4 - 1/2 cup)

  • Garlic Powder (1/2 tbsp.)

  • Lime juice from 1 lime


Instructions:


  1. Heat over to 425 degrees. Place sweet potatoes on a backing sheet lined with tin foil (do not skip that part because the sweet potatoes will start to leak stickiness and it is tough to scrape off). Bake for 60 minutes. At that time take the potatoes out. If you can squish them with your fingers, they are done. Take them out at let them cool. If not, put them back in for another 10 - 15 minutes. If the potatoes are a little larger, there is a good chance that they need more time than the 60 minutes.

  2. While these are cooking / cooling, let us make our cabbage. Slice the cabbage super thin like shown in the picture and place it in a big bowl. Add all the ingredients listed below to the cabbage. Toss it is the bowl, cover it and let it sit. The vinegar, oil, salt and sugar breaks down the cabbage and you will see liquid in the bowl the longer you let it sit.

  3. Now our bean puree. Drain your beans in a strainer and rinse your beans. Place them in a blender or food processor. Start the machine and let the beans puree. You will see that they are going to look very dry. Start to add your tomatoes / salsa. The more liquid you add to the mixture at this point, the thinner it will be. So I would go slow with added it until you get to a texture you like.

  4. Now that the Sweet Potatoes are cooled, Grab a bowl, peel off the skin of the potatoes and place them in a bowl. You should be able to squish them with a back of a fork or your hands. Add the cumin and chili spice to them.

  5. Now all of your ingredients are set, time to assemble. Place one tortilla on the counter, spread your sweet potato mixture on the middle. Based on the size of the tortilla, I would suggest about a 1/4 cup. Then add the meal mixture to the top. Stir the coleslaw, then add it on top of black beans. Fold in your sides ( like wrapping a present), fold the side closest to you up and put the filling towards you on the inside. Start to roll.


Tips:

* Warm up the tortilla for a couple of seconds. It will prevent the tortilla from breaking

* Do not push on the tortilla wrap too hard or it will rip

* There is probably some sweet potato and black bean mixture left. The freeze great to use later. Cabbage does not freeze well so eat that up!



Enjoy and Feel the Love

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Be Healthy Buffalo

Buffalo, NY 

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