Roll up nutrition and flavor with these colorful burritos. The tasty vegan wraps starred in the first meal I made after traveling in Europe for nearly a month. I'd missed black beans and sweet potatoes as well as kale, which appears in a marinated salad with lime and raisins (recipe coming soon). This meal will boost your savings and health for your next adventure.
Active time: 10 minutes. Total time: 10 minutes. Serves four. Vegan.
3 cups cooked and drained black beans
1 medium baked sweet potato
4 large whole-wheat tortillas
1/2 cup salsa
1 ripe avocado, peeled, seeded, and chopped
- Warm up beans and sweet potato if they aren't already hot. Stack tortillas on a microwave-safe plate, cover with a damp paper towel, and microwave on high for 40 seconds. (Not a microwave fan? Heat each tortilla in a hot skillet for 30 seconds on each side.)
- For each burrito, layer on black beans, spoonfuls of sweet potato, salsa, and avocado. Roll up and cut in half on the diagonal.
- I cooked a batch of Cuban Black Beans to use in these burritos and later over rice. Home-cooked beans have the best flavor and texture and cost less, but in a pinch you can use well-rinsed canned beans.
- I microwaved the sweet potato on high for 5 minutes after poking it with a fork a few times so steam could escape. Save energy and get sweeter results by baking foil-wrapped sweet potatoes in the oven while you are baking something else.
- Avoid tortillas that contain trans fats or lard.