Hearty Vegan Burrito

 

KCAL	PRO	CARB	FAT	FIBER
460.4	15.3g	81.8g	7.9g	12.6g

 

Makes 4

Sweet Potato 2, medium

Red Quinoa 100g or 3.5oz, dry

Water 1.5 cups

Black Beans 1 tin, drained

Tortilla Wrap 4

Red Pepper 1 medium

Sweetcorn 100g or 3.5oz

Lime Juice 1 lime

Garlic 3 cloves

Jalapeño Pepper 2

Olive Oil  2 tsp

Red Chilli 1

Salt & Pepper 1/2 tsp of each

Ground Oregano 1/2 tsp

Coriander Leaves 1 tsp

 

Method

Preheat the oven to 400°F (200°C).

Dice the sweet potatoes into cubes. Place in a roasting tray and toss with olive oil, salt, and pepper. Bake for 20-25 minutes until tender.

Bring quinoa, water, and a pinch of salt to a boil in a medium pot. Cover, reduce heat to low, and cook for 15 minutes.

Heat oil in a large skillet over medium-high heat. Sauté onions for 2-3 minutes. Add garlic, sweetcorn, and peppers, and sauté for another 10 minutes on medium heat. Season with salt, cumin, coriander, and oregano.

Once the sweet potatoes are done, add them to the skillet along with the black beans. Once the quinoa is cooked, add them to the skillet and mix well.

Warm up the tortillas until they are soft and pliable. Spread a layer of the veg mixture, roll up the burritos, tucking in the ends. Fry for 1 minute on each side.

Take your taste buds on a South American inspired adventure with these sweet potato and quinoa burritos. Full of bold flavors, hearty ingredients, and a touch of spice, these burritos are the perfect comfort food with a twist.