Sweet Potato Burritos
So easy to make and freezer friendly these veggie packed burritos are perfect on the go and will come very handy during a busy week.
Substitutes:
- No sweet potato? Try with carrots, butternut squash, aubergine or courgette instead.
- No red kidney beans? Use black beans instead.
- No sriracha? Use tabasco or any hot sauce you have on hand instead.
- No smoked paprika? Use cayenne pepper instead.
- No ground cumin? Try with ground coriander instead.
- Vegan? Use vegan cheese instead.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4
Ingredients:
300 g Sweet potatoes
1 Can red kidney beans (drained )
4 tbsp Olive oil
1 Red pepper (chopped)
1 Onion (chopped)
1 tsp Ground cumin
1 tsp Garlic powder
½ tsp Smoked paprika
1 tbsp sriracha (or to taste)
Salt & pepper
6 tbsp Cheddar (grated)
4 Large tortilla wraps
Recipe:
- Preheat the oven to 190C/170c fan/5 gas mark. Cut the sweet potatoes into 1 cm thick cubes. Add the sweet potato cubes to a large baking tray, drizzle with olive oil and season with a pinch of both salt and pepper. Toss to coat and bake in the preheated oven for 25-30 minutes, or until tender.
- Place a large frying pan over a medium heat. Add two tablespoons of olive oil and pan fry the onion and pepper. Cook for 5 minutes, until fragrant then add the cumin, garlic powder, smoked paprika, sriracha, a splash of water and a pinch of both salt and pepper.
- Add the roasted sweet potatoes and cook for 3-4 minutes. Season to taste.
- Layer the cheese and filling in your tortillas and roll into burritos. Grill on a hot pan for 3-4 minutes and serve.
How to store
Store individually in foil, in the fridge, for up to 3 days or in the freezer for up to 2 months. To defrost, place in the fridge overnight or microwave for a minute, then grill on a hot pan for 3-4 minutes.
