15 oz black beans (425 g), 1 can, drained and rinsed
¾ cup corn (130 g)
3 large flour tortillas
lettuce, chopped, for serving
diced tomato, for serving
shredded vegan cheddar cheese, for serving
guacamole, for serving
Nutrition Info
Calories 517
Fat 12g
Carbs 87g
Fiber 14g
Sugar 15g
Protein 15g
How to Make It
1. Step
Preheat the oven to 400°F (200°C).
2. Step
Add the sweet potatoes to a baking sheet with a drizzle of olive oil, the paprika, garlic powder, salt, and pepper. Toss until well coated.
3. Step
Bake for 20 minutes, flipping halfway through, until the sweet potato is tender.
4. Step
Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the jalapeño, garlic, chili powder, cumin, and cayenne pepper and cook for 2-3 minutes, until the spices are fragrant. Add the black beans and corn, season with salt and pepper, and cook until warmed through, 3-4 more minutes.
5. Step
To assemble a burrito, add ⅓ of the bean and corn mixture, ⅓ of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
