Veggie burritos are a family favorite, but I don't always have time to make all these components! See a more simplified version below.
Servings4
Ingredients
rice:
1Tbspavocado oil
½oniondiced
2clovesgarliccrushed
½tspsea salt
½tspcumin
¼tspchili powder
½ - 1jalapeno pepperseeded and diced
½red bell pepperdiced
1cupbrown rice
1 ¾cupswater
1 ½Tbsptomato paste
sweet potato mash:
2sweet potatoes
½Tbspavocado oil
Sea salt & pepperto taste
beans:
½Tbspavocado oil
½oniondiced
1clovegarliccrushed
3cupsof cooked black beans or 1 29-oz can
Sea saltto taste
handful of chopped cilantro
other:
4largetortillas
salad greens
your favorite salsa
1avocadosliced
shredded cheddaroptional
Instructions
Preheat oven to 400 degrees F.
In a medium pot, heat avocado oil over medium heat. Add onion and sauté until translucent, approximately 5 minutes. Add remaining rice ingredients. Bring to a boil. Reduce heat to low and simmer covered for 40 minutes, or until the water is absorbed.
Wash and scrub sweet potatoes well. Cut sweet potatoes in a half long-wise. Drizzle avocado oil on top. Season with salt and pepper, to taste. Bake in oven for 40 minutes. Scoop out flesh and mash with a fork.
If using canned beans, drain and rinse beans well. In a small pot, heat avocado oil over medium heat. Add onions and sauté until translucent, approximately 5 minutes. Add garlic, beans and sea salt. Cook until heated through, about 5 minutes. Remove from heat and stir in cilantro.
To assemble burritos, put a tortilla on a plate. Spread sweet potato mash on top of tortilla. Add rice, beans, avocado, salad greens, your favorite salsa and cheese (if using). Fold tortilla sides in, then roll into a burrito.