A Little Sweet a Lot of Savory…
I love making these burritos for breakfast. I love making these burritos to take on a picnic. I love making these burritos and packing them to eat while traveling. I just LOVE making these sweet potato burritos. They are simple to make, a little sweet because of the sweet potato, and savory thanks to the vegan chorizo and black beans. The flavors make them the perfect breakfast OR lunch!
Ingredients
These sweet potato burritos are simple to make because they require minimal ingredients.
– Flour Tortillas
I like to use raw tortillas, but any flour tortilla will do. (If using raw, you will have to cook the tortillas partially before adding the filling, and then finish cooking by grilling the burrito.)
– Sweet Potato
Washed, peeled, and shredded. I like to use the equivalent of about 2 medium-sized sweet potatoes. (My two shown above weighed about 950g together.) Shredding them creates a lot more surface area that all the flavors cling onto and makes for a burrito with evenly distributed filling.
– Black Beans
Because they’re delicious and add some protein! I like to use my slow-cooker black beans because they’re cooked with aromatics that add a really good flavor to the beans, and in turn, these burritos.
– Vegan Chorizo
This is where most of the flavor will come from. Chorizo offers a plethora of herbs and spices. Its robust flavor makes it the perfect addition to many dishes, and these burritos are no exception! This recipe calls for half of an 11oz package, but adding the entire thing will only make these burritos that much more flavorful. Or just use the other half to make chorizo beans!
– Onion
– Garlic
– Cumin
I like using fresh onion and garlic for the flavor, but can be substituted with about a half teaspoon each of onion and garlic powder.
– Oil
Just enough to coat the bottom of the pan.
– Salt & Pepper
Add to taste. Because sodium content in chorizo and beans vary, salt to taste. Sprinkle a bit at a time at the end until it reaches your liking.
Directions
Shred the sweet potatoes and chop the onion and garlic. Add oil to a pan on medium-high heat and add the chorizo.
Cook the chorizo until it starts to crisp up at the edges. This will take about 5 minutes on medium high heat. Once the chorizo is cooked a bit, add the onion and garlic and mix well.
Cook the onions until they turn translucent. If using onion and garlic powder instead, you can add that now or once the shredded sweet potato is added.
Add the sweet potato and mix in.Cook thoroughly until soft, but mix only occasionally, so the sweet potato can crisp up around the edges. About 10-15 minutes. Add the black beans and cumin and cook for another 5 minutes. Add salt and pepper to taste.
Heat up a tortilla. Add the filling to the tortilla then fold in the sides. Bring the bottom of the tortilla up and tuck under sides you just folded in. Then, roll up to finish wrapping the burrito. You can put it back on the pan to sear it shut and give it grill marks, but if using cooked tortillas, you can enjoy as is!
Sweet Potato Burritos
Flavored with chorizo and full of protein-packed black beans, these shredded sweet potato burritos make a satisfying breakfast or a delicious on the go lunch!
Keep the screen of your device on
Ingredients
Flour Tortillas
2 Sweet Potatoes, peeled and shredded
5.5 oz Soy Chorizo
1/2 cup Yellow Onion, diced
2 Garlic Cloves minced
16 oz Black Beans
1/2 tsp Cumin
Oil, for drizzling
Salt, to taste
Black pepper, to taste
Directions
- Heat up a large pan on medium high heat. Add the chorizo and cook until slightly charred.
- Add the onions and garlic and cook until the onion is translucent.
- Add the shredded sweet potato and cook until soft. About 10 minutes. Only stir occasionally, to allow the sweet potatoes to crisp around the edges.
- Mix in the black beans and cumin. Cook another 5 minutes.
- Add salt and pepper to taste.
- Heat up a flour tortilla. Add the filling and tuck in the sides. Bring the bottom half of the tortilla up and tuck under sides you just folded in. Keep rolling up until the burrito is sealed. (reference in post above)
Notes
- Makes 8-10 burritos, depending on the size of the tortilla and how much filling you add.
- You can substitute the onion and garlic for half to one teaspoon each of onion and garlic powder.
Did you make this recipe?
Upload an image and tag @pennybeancooks on Instagram!
Like this recipe?
Follow @pennybeancooks on Pinterest!