Vegan Sweet Potato and Bean Burritos

Ingredients and Weight:

• Sweet Potatoes, peeled and cubed: 1 lb
• Black Beans, canned: 1 can (15 oz)
• Bell Peppers (any color), diced: 1 medium
• Onions, chopped: 1 large
• Garlic, minced: 2 cloves
• Cumin: 1 tsp
• Chili Powder: 1 tsp
• Salt: To taste
• Black Pepper: To taste
• Flour Tortillas (large): 8
• Avocado, sliced: For serving (optional)
• Salsa, for serving (optional)

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Difficulty Level: 2/5 (Easy)

Preparation Method Steps:

1. Roast the sweet potatoes: Preheat oven to 400°F (200°C). Toss the sweet potato cubes with a drizzle of olive oil and roast for 15-20 minutes, or until tender and golden.
2. Prepare the filling: While the sweet potatoes are roasting, heat a large skillet over medium heat. Add the onions and sauté for 5 minutes, then add the bell peppers and garlic and cook for 5 minutes more.
3. Add the cumin, chili powder, salt, and black pepper to the skillet. Stir well and cook for 1 minute.
4. Rinse the black beans and add them to the skillet. Stir to combine and cook for 5-7 minutes, or until heated through.
5. Remove the skillet from the heat and stir in the roasted sweet potatoes.
6. To assemble the burritos: Place a flour tortilla on a flat surface. Spoon some of the filling into the center of the tortilla, leaving some space around the edges.
7. Fold the bottom half of the tortilla over the filling, then fold the sides inward. Roll up the tortilla tightly.
8. Repeat with the remaining tortillas and filling.
9. Serve the burritos immediately with sliced avocado and salsa on the side (optional).

Nutritional Information:

Per serving (1 burrito):

• Calories: 350
• Protein: 15g
• Carbohydrates: 60g
• Fat: 10g

Dish Characteristics:

• Vibrant and colorful
• Flavorful and satisfying
• Protein-packed and vegan
• Customizable with optional toppings

User Comments:

• "These burritos were amazing! The sweet potato and black bean filling was flavorful and the tortillas were soft and chewy." - Sarah
• "I am not vegan, but I still loved these burritos. They were so good that I didn't even miss the meat." - Michael
• "These burritos are perfect for a quick and easy weeknight meal. They're also great for meal prep and can be frozen for later." - Jessica

Special Precautions and Tips:

• If you don't have canned black beans, you can use dried black beans and soak them overnight before cooking.
• For a spicier burrito, add a dash of cayenne pepper to the filling.
• To make these burritos gluten-free, use gluten-free flour tortillas.