I love to barbecue. Wait, that’s not right. Because I don’t barbecue. I love it when my husband barbecues for me. I handle all other food creation and preparation, and the barbecue is his domain. And we love burritos. We especially love them from Burrito Boyz, where they wrap the burritos in foil and heat them on the grill, which gave me the idea that I could easily grill them on the barbecue myself. I mean, get my husband to grill them. I used to make burritos with soy crumbles and not that they aren’t delicious, but I’ve been scaling back lately on the faux meats that tend to be highly processed and high in sodium and instead using more veggies and beans closer to their whole food state. The cumin and cilantro bring great flavour to the creamy sweet potatoes and protein-rich beans.
Sweet Potato and Black Bean Burritos
3 sweet potatoes
2 cloves garlic, minced
1 cup chopped sweet onion
olive oil for sautéing
1 tsp cumin
sea salt + black pepper
540 ml cooked black beans (or 1 large can of beans, drained and rinsed)
12 whole grain large tortillas
Cilantro Lime Sauce (recipe below)
Your favourite burrito fillings like salsa, avocado, Daiya, rice, green pepper, cilantro, etc.
Cilantro Lime Sauce
1 cup vegan sour cream
1 clove garlic, minced
1/4 cup cilantro, chopped
1/3 cup lime juice
1/8 tsp cumin
Combine all sauce ingredients in a food processor and combine well. Refrigerate until ready to use.
Scrub the sweet potatoes clean, cut into bite-sized chunks and steam until just tender.
While the sweet potatoes are cooking, heat the olive oil in a large pan on medium. Cook the garlic and onions for about five minutes. Add the cumin, sea salt and pepper to taste and stir to coat for another minute. Reduce heat to low and add the sweet potatoes, black beans and stir until well combined.
Spoon out a twelfth of the mixture and place in the middle of a tortilla. Drizzle with Cilantro Lime Sauce. Add your favourite toppings. I like mine with mild salsa, avocado, cilantro and Daiya. Fold the sides in, fold the bottom up and wrap tightly. Wrap the tortilla in foil and set aside. Repeat for the rest of the filling and tortillas. Makes 12 burritos.
Make ahead and freeze option
You can pop the foil-wrapped burritos in a bag and freeze to enjoy later. The night before you barbecue them, put the bag of burritos in the fridge to defrost, then barbecue. Naturally, a cold burrito from the fridge will take a bit longer to heat through than a freshly made, room-temperature burrito.
We brought these burritos to the cottage with us and they were a hit with everyone.
These burritos are my submission to this week’s Healthy Vegan Friday’s blog party, hosted by The Veggie Nook, Carrie On Vegan and Everyday Vegan Girl. If you haven’t yet checked out the weekly celebration of healthy eating, click the pic below to peruse the submitted recipes!