Vegetarian Black Bean Burritos
Just because you do not eat meat does not mean you cannot enjoy delicious Mexican style burritos like a carnivore would! The following black bean burritos recipe features the flavors of sweet potatoes, black beans, cilantro, coriander, and cumin, to give you a spicy, tasty Mexican inspired dish. Burritos do not have to contain beef, chicken or pork and you can use sweet potatoes, and black beans for a full-flavored, healthy, and mouthwatering filling instead, as this recipe will show you.
For ease, you can use canned black beans rather than cooking your own because if you use fresh beans you have to soak them overnight and then cook them for hours. The canned black beans taste the same because they are blended in a food processor in this recipe so you will get the same consistency regardless. These black bean burritos can be served with mild or hot salsa.
For something a little bit different, try these vegetarian black bean burritos. They are sure to be a hit with your guests and are very filling. The combination of sweet potato and black beans works really well and the garlic, coriander, onion, lemon juice, chili, and other ingredients brings out the true Mexican flavor in this delicious vegetarian black bean burrito recipe.
But of course you really need some meat, check out our baked chicken burrito recipe here.
Sweet Potato and Black Bean Burritos
2 teaspoons vegetable oil
3 ½ cups diced onion
4 large garlic cloves, minced
4 teaspoons coriander
5 cups sweet potatoes, peeled and cubed
1 ½ teaspoon salt
4 ½ cups cooked black beans (3 x 15 ounce cans, drained)
⅔ cup lightly packed cilantro leaves
2 tablespoons fresh lemon juice
1 tablespoon minced fresh green chili
4 teaspoons cumin
8 flour tortillas, 8 inches in diameter
2 cups salsa
Preheat the oven to 350 degrees F.
Add ½ teaspoon of the salt to a pan of water, bring to the boil and simmer the sweet potatoes until tender. This will take about 10 minutes. Drain and set aside. While the potatoes are simmering, warm the oil in a frying pan and add the garlic, chili and onions. Cover and cook on a medium low heat until the onions are tender, stirring occasionally. This will take about 7 minutes. Add the coriander and cumin. Cook for another 3 minutes, stirring frequently. Remove from the heat.
Combine the cilantro, black beans, rest of the salt, cooked potatoes and lemon juice in a food processor and blend until smooth. Transfer to a bowl and stir in the spices and cooked onions.
Lightly grease a baking dish. Spoon about ⅔ cup of the filling in the center of each tortilla. Roll the tortillas up with the seam side down. Cover the dish tightly with foil and bake for about 30 minutes. Serve them topped with salsa.