Saturday, February 9th, 2013...12:44 am

Sweet Potato and Black Bean Burritos

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Back when we first decided to eat vegan, there were very few recipes in our reportoire. We started to make our own refried beans and then we started experimenting with other bean dishes. This one was inspired from The Moosewood Cookbook. We love to eat this with corn chips, or with brown rice wrapped up in a tortilla, or as a taco salad starter. Enjoy!

Sweet Potato and Black Bean Burritos

2 1/2 c. peeled, cubed, sweet potatoes

1/2 tsp. salt

1 tsp. canola oil

1 onion, diced

2 cloves garlic, crushed, and minced

1 tsp. chipotle pepper, minced (add more or less to taste)

2 tsp. cumin

2 tsp. coriander

2 cans black beans, rinsed

1 32 oz. crushed tomatoes

1/2 to 1 c. water

1/2 c. chopped cilantro

1 Tbsp. fresh lime juice

salt to taste

Saute onion in oil until salft, add garlic and cook for another minute, add chipotle pepper and spices and cook for a few minutes. This will be quite dry. Add tomatoes and water, stir and then cook until onion and tomatoes are very soft. Use a stick blender or food processor to puree mixture. Return to pan and add sweet potatoes. Stir occasionally and cook until they are almost tender. Add more water if it gets too thick. Add beans and cook for 5 more minutes. Add cilantro and lime juice just before serving. Salt to taste.



  1. Chipotle Lime Refried Beans | loveitvegan

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