Kale and sweet potato burrito

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The recipe below is the perfect dish to make and stash away in the freezer for a night when you just don't have the time or energy to cook. These burritos are stuffed with a tasty, healthy filling of sweet potato, black beans, and kale – and best of all, they're vegan!
These burritos are delicious on their own, but consider serving them with your favorite guacamole or salsa recipe on the side – they'll be even more delicious.
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Cooktop Cove
Kale and Sweet Potato Burrito
12
20 minutes
50 minutes
1 hour 10 minutes
3 sweet potatoes, peeled and diced
4 tablespoons olive oil, divided
1 tablespoon chili powder
2 onions, small dice
3 cloves garlic, minced
1 tablespoon ground cumin
2 teaspoons ground coriander
3 16-ounce cans black beans, drained
4 cups kale, torn into bite-sized pieces
3 tablespoons nutritional yeast
12 large flour tortillas
cooking spray
2 cans enchilada sauce (optional)
salt and pepper, to taste
Preheat the oven to 425 degrees. Combine the sweet potatoes and half of the olive oil, season with salt and pepper to taste, and arrange in an even layer on a baking sheet. Roast for about 20 minutes, tossing once or twice, until the sweet potatoes are tender.
Meanwhile, heat the remaining olive oil in a pot. Add the onions and season with salt. Cook, stirring occasionally, until soft and golden brown, about 15 minutes.
Add the garlic and spices to the onions and cook, stirring, for 1 minute. Add the beans and 1 can of water. Cook, stirring occasionally, until the beans are warm and the water has evaporated off. Set aside.
Place the kale in a microwave-safe bowl and sprinkle with the nutritional yeast. Cover and microwave 1 minute, or until the kale is slightly wilted.
Begin assembling the burritos: divide the sweet potato, bean, and kale mixture each into 12 equal portions, and place a portion of beans, followed by a portion of sweet potatoes, and finally a portion of kale in a straight line down the center of each tortilla, leaving about an inch of space at the top and bottom to make them easier to fold. Roll the burritos by folding up the bottom, rolling tightly, and then folding down the top to secure. Place the burritos in a baking dish that has been greased with cooking spray, arranging them seam-side down.
When all of the burritos are in the dish, spray with cooking spray or douse with enchilada sauce. Bake for about 30 minutes and serve. Leftovers can be refrigerated or frozen and reheated in the oven.
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