Serves 4
2 medium sweet potatoes (approx. 4 cups), diced
1 small onion, finely chopped
1 tablespoons olive oil
One 19-oz (540-ml) can black beans, drained and rinsed
1 cup vegetable stock
2 garlic cloves, minced
1-1/2 tablespoons chili powder
2 teaspoons ground mustard
1 teaspoon ground cumin
1/2 teaspoon salt
4 large flour tortillas
1/4 cup salsa
1 cup vegan "cheese," grated (optional)
In a large pot of salted water, boil the sweet potatoes.
While the sweet potatoes are cooking, in a medium saucepan on medium heat, sauté the onions in oil until translucent. Add the black beans, stock, garlic, chili powder, mustard, cumin and salt. Simmer, uncovered, over medium-high heat for 15 minutes.
Drain the water from the sweet potatoes; return the sweet potatoes to the pot and mash with a potato masher. Set aside. Once the bean mixture is done, mash with potato masher and set aside.
Lay 4 tortilla shells on the counter. Spread out onto each tortilla: 1 tablespoon salsa, 1/4 of the sweet potato, 1/4 of the beans, and 1/4 of the "cheese." Roll up each burrito and serve as is, or bake in the oven until hot.
Courtesy of Sarah Kramer, author of How it All Vegan!, The Garden of Vegan, and La Dolce Vegan.
For even more vegetarian recipes, check out VegRecipes.org.
