Burrito madness

It’s been a while since I’ve shared a recipe on the blog, but I can assure you that I’m slowly but surely eating my way through my Pinterest recipe board… Given that dairy (and my beloved feta cheese) is out of the picture for now, I’m more motivated than ever to test recipes and prove that you do not have to eat bland and boring food as a vegan!

I’ve been mildly obsessed with Mexican-style food lately, and there’s a slight chance I may have eaten some sort of burritos for dinner for a week straight. Ahem.

But c’mon you guys, the variations are endless and they taste so good!
Try these ones out for size… 😉

Spicy and smoky sweet potato burritos

Spicy + Smoky Sweet Potato Burritos

Makes 8 medium burritos, 4-6 large 

1 can of borlotti beans (or black beans, pinto beans)
2 whole sweet potatoes
1 large red bell pepper
1 large red onion
1 jalapeño
1 fresh corn cob (or canned if that’s what you have in your pantry)
2 limes
1 good handful of fresh cilantro
Your choice of lettuce
Hummus (preferably homemade!)
*Salse and/or guacamole are always a good idea if you have them handy!*
whole-wheat tortillas

2-3 tablespoons of extra virgin olive oil
1 teaspoon chilli powder
1 teaspoon cumin
Salt & pepper

Spicy and smoky sweet potato burritos

Step 1 – Roasted veggies

  1. Peel your sweet potatoes and chop ’em up in small cubes along with your onion, bell pepper, and jalapeño. Put it in all an oven-proof baking dish.
  2. Coat with olive oil and throw in the spices. Mix well.
  3. Roast in oven for about 20-25 minutes; until the sweet potatoes are cooked all the way through. You’re gonna want to get in there and stir from time to time.

Step 2 – Make some burritos

  1. Heat tortillas according to instructions on package, and coat a smaller baking dish with olive oil. Drain and rinse your beans.
  2. When the vegetables are cooked, add chopped cilantro, lime juice, corn, and the beans.
  3. Fill your tortillas and roll ’em up, placing them tightly side by side in the baking dish. This way they’ll stay wrapped up, and they’ll come out nice and crispy.
  4. Bake in oven for 15 minutes or until the tortillas are golden brown.
  5. Serve on a bed of lettuce and hummus on the side!

Spicy and smoky sweet potato burritos

The sweetness from the yams, the smoky cumin flavor, the spicy chilli…. YUM. 

These are excellent as a pre-made lunch option too! Wrap ’em up in foil (or for all you Norwegians: matpakkepapir 🙂 ) and keep them in the fridge for 3 days.

Too easy, mate 😉 

*I changed it up a little bit and made them vegan, but the inspiration came from this awesome recipe

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