Sweet Potato and and Black Bean “Burrito”

sweet potato and black bean burritoI simply couldn’t find the word! It’s folded in a tortilla, it doesn’t have any sauce or cheese on top — in fact, it’s vegan —, it doesn’t look to me like a fajita nor a quesadilla. Maybe an enchilada? On Closet Cooking, where I took the recipe, they call it a “taco”, but in my head, tacos must have hard shells… Well, I didn’t know what to do so I went for burrito (even though it’s not rolled), but if anybody has a better idea, I’m up for a change!

I don’t have any claim to be a Mexican food specialist, even though I really really enjoy it! As avocado is my favourite ingredient of all, I often find myself to be very satisfied by Mexican dishes. I love chili, I love beans, and I love Aux Vivres Mexican inspired vegan breakfasts!

With it’s Swiss Chard and Sweet Potato, this recipe I present you today isn’t exactly what one would expect of a Mexican lunch, but gosh, it’s good! This is really one of those case where even thought I’ve made the recipe a few times, I didn’t change a thing to the original recipe (except I made it vegan by removing cheese)… Yep, that’s how good it is!

Plus, I must say that this autumn, I successfully made my mother eat a vegan meal with this recipe! That is huge! It was the first time she enjoyed something vegan, as she is almost scared by tofu, tempeh, legumes and other vegetal proteins. She thought those burrito were finger licking, and she even say she could be vegetarian if I was always cooking for her… That made me kinda proud. According to my experience, Mexican inspired food is a really good way to introduce omnivores to vegetarianism or veganism! Not that I’m always preaching veganism to my relatives, but it’s good to know

Ingredients :

For the burritos :

  • 2 large sweet potatoes cut into 1/2 inch cubes
  • 1 tbsp oil
  • 1 tbsp chipotle chili powder
  • 1 tsp cumin seeds, toasted and ground
  • 1 tbsp oil
  • 1 small onion, diced
  • 1 clove garlic, chopped
  • 1 tbsp chipotle chili powder
  • 1 (19 ounce) can black beans, drained and rinsed
  • 1 batch swiss chard pesto (see recipe below)
  • warmed whole cereal (wheat, kamut) tortilla
  • 1 large avocado, diced
  • cilantro, to taste (optional)
  • lime wedges, for serving (optional)

For the swiss chard pesto :

  • 1 bunch swiss chard, stems removed and coarsely chopped
  • 1 handful cilantro, coarsely chopped
  • 1 jalapeno, coarsely chopped (optional)
  • 2 cloves garlic, coarsely chopped
  • 1/4 cup pepitas, (preferably toasted)
  • 1/2 cup olive oil
  • 1/2 lime juice
  • salt and pepper to taste

Directions :

Preheat oven to 400F.

Toss the sweet potato in the oil, chili powder and cumin, and place them on a baking sheet in a single layer. Roast them until tender (about 30 to 40 minutes)

Meanwhile, prepare your pesto. Put all the pesto ingredients together in a food processor or high-speed blender and mix until you reach the desired texture.

Once you’re done with the pesto, heat the oil in a big pan over medium heat. Add the onion and saute until tender, about 3 to 5 minutes. Then, add the garlic, chili powder and cumin and saute until fragrant, about 1 minute. Finally, add the beans and cook until warm, a few minutes.

Once the sweet potatoes are ready, add them to the pan, along with the pesto. Mix them all together. Assemble your burritos with all the remaining ingredients.

** On the picture, you can see I tried putting the avocados on top of my burritos. It was cute, but I prefer the texture when I put avocados inside the burritos…

swiss chard pestoMagnificent and delicious swiss chard pesto
sweet potatoes for tacosburrito with writing

The pesto used in the burrito is good in numerous different ways! On below picture, I used it to make a simple pizza on a pita bread with zucchini strips and some hot sauce!pizza with swiss chard pesto


3 thoughts on “Sweet Potato and and Black Bean “Burrito”

  1. Rosemary says:

    This is a delicious recipe! So much flavor and easy to put together.
    Thanks for sharing.

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