My blurry burrito in the wild
Every once in a while, I make a stab at conversion from vegetarian to vegan. I usually last about a month or two, then life seems flat and meaningless without cheese. If you are vegan (bravo!) or just like healthy eats, these burritos make you forget all about your dairy cravings. These will roll up in waxed paper or aluminum foil and travel very nicely wherever your adventure takes you.
Sweet Potato Burritos
4 whole wheat flour tortillas – large burrito size
1 medium chopped onion
2 cloves crushed garlic
1 cup chopped green pepper
1/2 cup corn
1 large sweet potato, peeled and shredded (garnets are the best)
1 can black beans, drained
1 can green chilis or chopped fresh hot chili, your choice
1 teaspoon cumin
1/2 teaspoon smoked paprika or chili powder
1/2 teaspoon salt (optional, especially if you use chili powder)
1 tablespoon olive oil
Saute onions in olive oil for 5 minutes at low heat. Add green peppers, corn, sweet potato, and garlic. Saute another 5 to 10 minutes, until sweet potatoes and peppers soften a little. Add spices and salt. Stir in black beans and chilis. Remove from heat. Let the mixture cool a bit, spoon into your tortillas, roll them up, and either wrap them to take with you or lay them in a large baking pan to reheat when you get home. They’re good with salsa, chopped cilantro, and greek yogurt with a little lime juice, (but then they’re no longer vegan)!
I don’t have any nutritional data but try not to worry about it. These things are good for you! Low fat and high fiber with a nice sweetness from the potatoes.
