Meatless Sweet Potato Burrito Bowl Recipes

ADDICTIVE SWEET POTATO BURRITOS

Addictive Sweet Potato Burritos image

Once you've had one, you'll want another. The recipe is a little different from most burrito recipes, but I've had many, many requests for it. Serve these with sour cream, chopped green onions, and salsa.

Provided by Karena

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 12

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
4 teaspoons prepared mustard
2 teaspoons ground cumin
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups mashed cooked sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet.
Bake in the preheated oven until warmed through, about 12 minutes.

Nutrition Facts : Calories 504.6 calories, Carbohydrate 76.6 g, Cholesterol 19.8 mg, Fat 8.5 g, Fiber 13.4 g, Protein 20 g, SaturatedFat 4.2 g, Sodium 1028.5 mg, Sugar 5.1 g

MEATLESS SWEET POTATO BURRITO BOWL

Meatless Sweet Potato Burrito Bowl image

This meatless burrito bowl is packed with flavor; the earthy sweetness of roasted sweet potatoes combined with well-seasoned black beans and topped with sautéed poblano peppers, red bell peppers, and onions take this dish to the next level of goodness. Top with a lime and fresh cilantro.

Provided by CookingWithShelia

Categories Bowl Recipes

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

1 sweet potato, peeled and diced
1 yellow onion
2 tablespoons grapeseed oil, divided
1 (15 ounce) can black beans, rinsed and drained
1 (1 ounce) package taco seasoning mix, divided
½ cup fire-roasted diced tomatoes
½ poblano pepper, sliced
1 red bell pepper, sliced
4 cups hot cooked rice

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Place sweet potatoes on a cooking sheet and spread evenly.
Roast sweet potatoes in the preheated oven until tender, 15 to 20 minutes. Set aside and let cool.
Meanwhile, slice 1/2 of the yellow onion and set aside; chop remaining half.
Heat 1 tablespoon grapeseed oil in a pot over medium-high heat. Add chopped onions and cook for 2 to 3 minutes. Add beans and 1/2 taco seasoning packet and mix well. Add fire-roasted tomatoes, reduce heat to low, and simmer beans for 15 minutes.
At the same time, heat remaining grapeseed oil in a skillet over medium heat. Add sliced yellow onions, poblano, and red bell pepper. Mix well and add remaining taco seasoning packet; stir to combine the flavor. Cook mixture for 5 to 7 minutes.
Add cooked rice to a bowl, then add the roasted sweet potatoes, black bean mixture, and sautéed onions, poblano, and red bell peppers.

Nutrition Facts : Calories 362.4 calories, Carbohydrate 62.4 g, Fat 7.5 g, Fiber 10.9 g, Protein 10.4 g, SaturatedFat 0.8 g, Sodium 1038.3 mg

VEGAN SWEET POTATO AND BEAN BURRITOS

Vegan Sweet Potato and Bean Burritos image

These flavorful and filling burritos are satisfying and vegan, too! Perfect as-is or topped with guacamole or your favorite sauce. Try switching out the refried beans for black beans and corn for a fun twist!

Provided by SunnyDaysNora

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup sweet potato, peeled and cut into 1/4-inch cubes
½ cup yellow onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning mix
½ cup vegan refried beans
4 large vegan tortillas
1 cup cooked brown rice
¼ cup salsa

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Toss sweet potatoes, onion, olive oil, and taco seasoning together in a bowl. Spread out onto a baking sheet.
Roast in the preheated oven, about 30 minutes or until desired level of doneness.
Spread 1/4 of the beans down the center of each tortilla. Top each tortilla with 1/4 cup rice, 1/4 of the vegetable mixture, and 1 tablespoon salsa.

Nutrition Facts : Calories 557.4 calories, Carbohydrate 87.3 g, Cholesterol 2.5 mg, Fat 16.7 g, Fiber 7.8 g, Protein 13.7 g, SaturatedFat 3.4 g, Sodium 1121.1 mg, Sugar 5.6 g

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