Estes Burritos de batata-doce e feijão preto are a very easy one-pan dinner made in under 30 minutes and loaded with over 22 gramas de proteína natural por porção.
I love making easy and delicious plant-based Mexican dinners like my Feijão preto mexicano, Enchiladas veganas, ou Tacos de Tempeh, but sometimes I want something higher in protein, in particular when I’m doing my meal prep for a week of high-protein meals like for my Plano alimentar rico em proteínas nº 2.
This recipe is super simple because you bake all the vegetables together in the same pan and can roll many burritos with a simple way of storing them!
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Burritos de batata-doce e feijão preto
Ingredientes
- 1 ½ colher de sopa Azeite
- 2 grande Batatas doces - peeled, cubed
- ½ Cebola Vermelha
- 2 Pimentão - sem caroço, fatiado
- 2 colheres de sopa Tempero para tacos
The filling
- 2 latas Feijões pretos - enxaguado, escorrido
- 1 xícara Grão de milho - enxaguado, escorrido
- 1 colher de sopa Tempero para tacos
- 3 colheres de sopa Pasta de tomate
- ⅓ xícara Estoque de vegetais
Servir
- 4 Tortilhas de Espinafre
- ⅓ xícara Queijo Vegano
- ¼ xícara Molho de Salsa
Instruções
- Preheat the oven to 400 °F (200 °C). Line two large baking sheets with parchment paper.
- Line the sweet potato cubes in a single layer on the baking sheets next to the sliced red bell peppers and red onion.
- Spray oil over all the vegetables and sprinkle taco seasoning.
- Stir the vegetables, making sure you don't mix the sweet potato cubes with the bell pepper or onions. You want to coat the vegetables evenly with oil and seasoning.
- Bake the vegetables for 25 minutes at 400 °F (200 °C) until the sweet potato cubes are fork tender.
- Let them cool down at room temperature, then use a fork to mash the sweet potatoes.
- Meanwhile, in a non-stick saucepan, cook the black beans and corn with tomato paste, seasoning, and vegetable stock. Stir, cover, and simmer for 10 minutes. Remove from the heat and let it cool down.
- To roll the burritos, place a large tortilla in front of you, spread the mashed sweet potato on the burrito, top up with the black bean and corn mixture, salsa, and vegan grated cheese, and roll it tightly while folding the sides.
- Store the wrapped tortillas in foil and cook them in a sandwich press without the foil, to warm and melt the cheese.
- Freeze the burritos for up to 1 month, and thaw them in the fridge the day before placing them in the sandwich press.
Nutrição
Ingredientes e Substituições
- Batatas doces – You can use any type of sweet potatoes for this recipe. I used the orange ones because they tend to be easier to mash.
- Feijões pretos – Black beans are rich in protein and fiber. If you don’t have any, you can alternatively use kidney beans.
- Azeite – I use my locally-sourced extra-virgin olive oil, but you can use any oil you like.
- Cebola Vermelha – Red onion brings a perfect taste to Mexican recipes, but you can also use regular onions.
- Pimentão – I used green bell pepper, both for their color and because they happened to be cheaper at my shop, but you can use any color you like!
- Grão de milho – I used unflavored canned corn kernels, but you can also cook corn on the cob and scrape the kernels once they’re cooked.
- Tempero para tacos – I used my favorite seasoning sachet, but you can also make your own.
- Pasta de tomate – Tomato paste is thicker than tomato passata. If you don’t have tomato paste, you can use tomato passata but you’d have to reduce the quantity of veggie stock.
- Estoque de vegetais – Either pre-made stock in a bottle or homemade stock.
- Tortilhas de Espinafre – Spinach tortillas bring a nice green color as well as a nicer nutritional profile, but this recipe works with any large tortilla.
- Queijo Vegano – There are many plant-based cheese alternative available, I used a slightly smoked one.
- Molho de Salsa – Homemade or store-bought.
How to Make these Black Bean Sweet Potato Burritos
Making these Black Bean Sweet Potato Burritos is very easy as you can see in the recipe card further down, but here are pictures of the main steps.
Place all the sliced vegetables on the baking tray and season them with oil and taco seasoning.
Smash the baked sweet potatoes on the baking tray. Let the vegetables cool down.
Spread all the burrito ingredients on a spinach tortilla (or any tortilla you like).
Roll the Black Bean Sweet Potato Burritos starting on your end while snapping the sides back in.
Dicas de preparo de refeições
This recipe is very easy to make in large batches for a week of healthy dinners.
You have two options for storing it:
- Enrolado – Prepare the burritos as above, leave them uncooked and unsliced, and wrap them in plastic wrapping. Store them in the fridge for up to 4 days or in the freezer for longer. Then take them out before your lunch or dinner and heat them up in a sandwich press.
- Separado – Prepare the filling as above, but don’t place it in the tortillas. Keep the filling in the fridge in an airtight container, and reheat a portion before wrapping and toasting your burrito.
Hi, what size tortillas did you use?
Cerca de 10 polegadas
What size tortillas are you using? I can’t wait to make these next week!!
I don’t have the exact size but they look like 9inches they are quite big.
Great recipe, thank you!
Obrigado!!
This is perfect – the combo of sweet potato and black beans is awesome
Obrigado!!