SWEET POTATO BLACK BEAN BURRITOS WITH CHIPOTLE CREMA

sweet potato black bean burritos with chipotle crema

How am I going to be able to close this burrito you may ask? I won’t — need to get bigger tortillas

These sweet potato black bean burritos with chipotle crema were worth every messy, messy bite. I love this vegetable packed and flavor filled burrito recipe. You may have some leftovers if you’re just 2 people & the filling would make for a great salad a day later!

Sweet Potato Black Bean Burritos with Chipotle Crema

Prep Time20 mins
Cook Time30 mins
Course: Main Course
Servings: 2 servings

Ingredients

Roasted veg

  • 1 head cauliflower
  • 1 sweet potato
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt

Chipotle crema

  • cup unsalted cashews
  • 2 garlic cloves
  • 1 tbsp chili powder
  • ½ tsp paprika
  • ½ tsp cumin
  • ½ tsp salt
  • 1 lime – juiced
  • 1 chipotle pepper
  • ½ cup unsweetened plant based milk
  • 1 tbsp olive oil

Burrito

  • 1 avocado
  • 2 tortillas
  • 300 g cooked black beans
  • ¼ cup chopped cilantro
  • lime wedges

Instructions

  • For the roasted vegetables, toss everything, then bake at 350 for about 25 minutes.
  • For the chipotle crema, blend everything until smooth.
  • To assemble the burritos, mash the avocado on each tortilla, then stack beans & vegetables and & drizzle with the chipotle cream. Top with lime juice and cilantro, then wrap it up (or not) and enjoy!

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