Time: 40 min.
Complexity: easily
Quantity: 10 pcs.

Even without meat, a burrito can be delicious, juicy, and filling. In this vegetarian version of the popular Mexican wrap, baked sweet potato is harmoniously complemented by black beans, queso fresco, chili peppers, healthy spinach, and aromatic spices. The burrito can be eaten immediately or prepared ahead and frozen. At the end of the recipe, you'll find instructions for reheating it without defrosting in the microwave. Enjoy the burrito hot, sprinkled with fresh cilantro and drizzled with hot sauce.

Ingredients:

• 700 g sweet potato, cut into 1 cm cubes.
• Olive oil to drizzle
• 2 cloves garlic, crushed
• Half a Spanish onion, finely diced
• 1 jalapeño, seeded and finely chopped
• 1 tbsp. chili powder
• 1 tbsp tomato paste
• 0.5 tsp dried Mexican oregano
• 2 cups tightly packed fresh spinach
• 1 can (425 g) of canned black beans
• 1 can (400 g) of canned chopped tomatoes
• 1 cup crumbled queso fresco
• Juice of 1 lime
• 10 whole grain wheat tortillas, 25cm in diameter.
• 1 bunch fresh cilantro, chopped
• Hot sauce to taste

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sweet potato, garlic, sweet onion, jalapeno pepper, chili seasoning, tomato paste, oregano, spinach, black beans, tomato pulp, queso fresco cheese, lime juice, tortilla, cilantro, hot sauce

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Preparation:

Step 1
• Preheat oven to 220°C.
Step 2
• Place the sweet potatoes on a baking sheet and spread them out in an even layer. Drizzle with olive oil and season with salt and pepper. Bake until the sweet potatoes are tender but still firm, 15-20 minutes. Set aside.
Step 3
• In a large skillet, add 2 tablespoons of olive oil and place over medium heat. Add the garlic and onion and cook until the onion is translucent, about 5 minutes. Then add the jalapeño and stir. Add the chili powder, tomato paste, and oregano. Stir to evenly distribute the ingredients and cook for another 2 minutes to infuse the herbs with flavor. Then add the spinach, beans, and tomatoes. Gently stir to distribute evenly. Cook over low heat until the spinach is wilted and the liquid has reduced by half, 7-10 minutes. Remove from heat and stir in the queso fresco, lime juice, and baked sweet potato. Taste and adjust the seasoning with salt if needed.
Step 4
• Divide the filling evenly between the tortillas. Roll the burrito, sprinkle with cilantro, and drizzle with hot sauce. Serve immediately.
Step 5
• To freeze, wrap the burrito tightly in plastic wrap or parchment paper and store in an airtight container or bag for up to 3 months.
Step 6
• To warm upPlace the wrapped burrito in the microwave and microwave for 3 minutes, turning once. Unwrap, sprinkle with cilantro, drizzle with hot sauce if desired, and serve!

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