Sweet Potato Black Bean Burritos with Killer Avocado Sauce

‘I’d love to be plant-based, I just don’t know what to make!’  I hear this all the time, and believe me, I get it.  If you are struggling to come up with creative recipes that your family even dinner guests will love, consider beans!  They are nutritious and filling and new studies have shown that we should be eating legumes everyday!

According to Dr. Greger, “Beans are packed with fiber, folate, and phytates, which may help reduce the risk of stroke, depression, and colon cancer. ” You can see his videos and articles here.

When we have guests for dinner I love to make dishes that adults and kids will enjoy in hopes that they will be curious about incorporating more whole food plant based (WFPB) meals into their repertoire.  Last night we had friends over with their teenage sons and based on how clean the plates were I think everyone enjoyed the meal.  I even had requests for recipes. 😉  It’s not about creating the recipes, it’s about finding them and sharing!

I’m realizing, for me it is becoming all about the sauce.  Believe me, this avocado sauce is amazing.  I used to make it with the jalapeños but not everyone can handle the heat, so now I just add hot sauce to my own portion or take a little scoop of this amazing, spicy Sriracha Vegenaise.

I like to double the recipe then freeze half before baking to have when I am rushed for time.  Now that our hockey playing nephew is living with us, it’s all about doubling all of my recipes, and sometimes, there aren’t even leftovers to freeze! Makes for great leftovers the next day… girls got them for lunch and my belly is full! 🙂

This recipe is from the website Cookie + Kate, that I modified to be vegan.

Sweet Potato Burrito with Killer Avocado Sauce

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Serves: 6 Prep Time: 20 minutes Cooking Time: 45 minutes 45 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• Burritos 2 medium sweet potatoes2 Tbsp extra virgin olive oil1/2 tsp cumin1/2 tsp smoked hot paprika or chipotle powder1/4 tsp cayenne peppersea salt and black pepper to taste6 whole wheat tortillas2 roasted red peppers (I used jarred)2 cups of cooked black beans (tastes amazing), or 1 can black beans, rinsed and drained1/2 small red onionAvocado Salsa Verde2 ripe avocados1 cup mild salsa verde2 garlic cloves1-2 tsp fresh jalapeños deseeded and chopped1 lime juiced1/4 cup packed cilantro leavessea salt to tasteup to 2 Tbsp water to thin if necessary

Instructions

1. Preheat oven to 400 degrees Fahrenheit.  Peel the sweet potatoes and chop them into chunks about 1"x1/2" big. Mix together olive oil, cumin, smoked paprika, cayenne pepper and salt and pepper. Toss the sweet potatoes with the spices. I like to put them in a large bowl with a lid and shake until fully coated.  Arrange on baking sheets lined with parchment paper without overcrowding.  Bake for about 45 minutes, flipping the chunks half way through.
2. Make the avocado sauce in a food processor or high powered blender.  Blend all ingredients until smooth.  Add extra lime juice and or salt to taste.
3. To assemble burritos, place your tortillas on a baking sheet lined with parchment paper.  In the middle of each tortilla put down a couple of strips of roasted red peppers. Pour approximately 1/3 of a cup of black beans and 1/3 of a cup of sweet potatoes down the centre.  Roll up the burrito tucking in the bottom.  Gently roll the burrito over.  Repeat with the remaining tortillas.  Bake at 375 degrees for approximately 10 minutes.
4. Transfer to individual plates and smother with avocado sauce. Sprinkle with finely chopped red onion if desired.

Amazingly, if sealed, the avocado sauce will keep well in the fridge for a few days.  This dish is lovely when accompanied by caesar salad.

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