Sweet Potato & Black Bean Burrito
Total Time
1 hour and 5 minutes
Prep Time
0 seconds
Cook Time
1 hour and 5 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 3 sweet potatoes
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 100g brown rice
- 2 cloves garlic
- 1 small red onion
- 240g x canned black beans
- handful of coriander
- 1 lime
- 6 brown tortillas
- 2 handfuls of cherry tomatoes
- 1 ripe avocados
- drizzle of olive oil
- pinch of sea salt
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Preparation
Step 1
Preheat the oven to 200°C fan / 400°F. Place the sweet potatoes in a baking tray with a drizzle of olive oil, pinch of salt and spices and mix well.
Step 2
Place in the oven for 40–45 minutes until the sweet potatoes become soft.
Step 3
Cook the rice according to the packet instructions.
Step 4
Place a pan over medium heat and add a drizzle of olive oil. Once warm, add the garlic and onion and cook for 5–10 minutes until soft.
Step 5
Add the cooked sweet potatoes, black beans and cook for a further 5–10 minutes, ensuring everything is coated in the spices.
Step 6
Once everything is cooked and smells delicious, add the rice and stir through some chopped coriander and lime juice. Cook for 2–3 more minutes until everything is warmed through.
Step 7
Once ready to enjoy, place the wraps (as many as you would like) in the oven for around 2–3 minutes until warmed through. Once warm, remove from the oven and fill each with a few large spoonfuls of the rice mixture — top with some more fresh coriander, some chopped tomatoes and some sliced avocado before folding into a burrito shape.
Step 8
Repeat until all of the black bean mixture has been finished. If you don't want to use up all of the mixture in one sitting, simply place in an airtight container in the fridge for up to 3 days.
Step 9
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