Recipe: Sweet Potato Burritos

Pumpkin Spice Lattes have hit Starbucks, so it’s officially autumn here in the Western Hemisphere… which also means lots of hearty, warm sweet potatoes. Experiencing that first chilly day, I threw together a batch of sweet potato burritos, and decided to share my recipe. I made mine vegan, but feel free to add a dollop of sour cream and a little cheese.

Ingredients:

• 2 sweet potatoes
• 1 tbs olive oil
• 1/2 white onion
• 3 garlic cloves
• 2 roma tomatoes
• 1/2 red bell pepper
• 2 kale stalks
• 15 oz of black beans
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp basil
• 1 lime
• 1 avocado
• 8 small tortillas
• Sour cream (optional)
• Cheese (optional)

Instructions:

1. Heat oven to 400 F
2. Peel, chop and boil sweet potatoes
3. In a pan, heat olive oil, dice and add:
   • onion
   • garlic
   • tomatoes
   • bell pepper
   • kale
4. Once fragrant, add:
   • cumin
   • chili powder
   • basil
   • black beans
5. Mix and simmer for a few minutes
6. Once potatoes are soft, drain and return to pot
7. Add onion mixture to potatoes and stir in (I used the side of a spatula to mash everything together a bit)
8. Juice the lime over the mixture and stir it in
9. On tortillas, spread sour cream (optional), top with a scoop of potato mixture and a slice of avocado, add cheese (optional)
10. Wrap up and bake for 10 minutes

Enjoy!