I had a great chat on CBC Radio 1 On The Go program about The Bay Vegetarian, today with Krissy Holmes (if you missed it, I’ll post a link once it’s uploaded to their site!). She asked me about the recipes and whatnot, and I started to think what do I really enjoy in food? What’s my favourites?
I like quick food. I like healthy food. I like eating healthy food that tastes like it’s junk food. I also like quick meals that take little time and effort, and when they do, I like when I can freeze it and then make some other night’s supper effortless and still taste/look awesome. I also really love black beans and sweet potatoes. Oh! And food I can eat with my hands (unless it’s loaded with wicked toppings in which case I embrace a good ol’ knife and fork). Bring it! Food that warms you up and has you licking your fork (or fingers). Here’s a Monday gift from me to you- my Sweet Potato Black Bean Burritos. They’re vegan, hearty, and damn tasty.
Jenn’s Sweet Potato Black Bean Burritos
2 large sweet potatoes, scrubbed well
-wash, cube and boil your sweet potatoes until tender, then drain and put in a large bowl and mash. I keep the peel on, but you can peel if you prefer.
*OR cut them in half, prick with a knife and microwave til soft, scoop the guts out and mash in a bowl. Put aside.
Next, heat a little bit of oil in a large frying pan over medium low heat. Throw in :
One medium sized onion, diced
Four garlic cloves, minced or some dry garlic powder
One large green pepper, diced
-Add them to your pan and sautee til onions are soft and beginning to brown
(approximately 5-10 minutes- be careful that your pan isn’t too hot, you’ll burn your garlic!)
-To your pan of sautéed garlic, pepper and onion, now add:
1 19-oz can black beans, drained and rinsed very well
(you can try experimenting with different beans, too, like white beans or chickpeas are great too!)
1 c vegetable stock (boxed, veggie bouillon cube or homemade)
*You can also use water if you prefer, white wine or beer- shockin! If so, drink the rest as you go!
1 1/2 tbsp chili powder
2 tsp ground mustard
1 tsp ground cumin
salt and pepper
-Stir, and bring stock to a boil. Once your mixture gets bubbly, turn it to a low simmer and cook until your beans and heated through and the flavours incorporate. Your stock will boil off too (cook for about 10 minutes). Feel free to adjust spices for taste- try it as you go! Chef’s bonus!
-Once your beany goodness is cooked, take it off of your stove and mash it in the pot. Next, add your mashed sweet potatoes to your beans and stir together. Now, get your tortillas ready! I like using whole grain tortillas, but use what you can find/what you prefer. Depending on how full you like them, I can usually make six burritos with 10″ tortillas, so this will vary on how big your wraps are/how big you like them!
*This can also be used in taco shells if you’re feeling crunchy, thrown in a pita, or even used as a super hearty dip or on toast! I have eaten leftovers heated in a pan as a breakfast side- and they’re awesome.
-Put a few spoonfuls of burrito filling in the middle of your wrap. Feel free to add cheese if you’re into that, otherwise roll closed, folding the sides as you go. My best way is to do this:
- How to fold a Burrito so that their guts won’t fall out:
-Roll/slide toppings to one side, keeping them in the middle, rolling tight.
-Fold one corner like wrapping a gift and flip up toward the middle, then the repeat for the opposite side.
-Once they’re rolled, feel free to eat them now as they are, or what I prefer is to put them on a baking sheet in the oven at 350 until they turn a light, golden brown. Serve with salsa on top, cilantro if you have it, and voila! Delicious burritos! Oh, and if you’re fortunate enough to be around the bay and have any homemade pickled beets, homemade onion tomato pickles, homemade chutney or whatever- they are incredible sides for this burrito!
These burritos also freeze really really well (that’s why I like to make a bunch at once and have them as quick frozen but healthy meals when I’m in a hurry). If you wanna freeze them, wrap them really well in aluminum foil and put in a plastic grocery bag and throw in your freezer. If you’re a microwave user, remove from foil before nuking, but again my favourite way is to put them in the oven. Preheat oven to 350 degrees and put the burrito in foil straight in. If they’re frozen, they take about 45 minutes (varying on ovens) to cook, otherwise if you take them out and thaw in advance they take about 20 minutes. Bakes, flipping half way, and open your foil to expose burrito and allow to brown up for the last five minutes. Stab the centre with a knife and feel if it’s heated through enough for your liking!
P.S I’ll post how to make mom’s beets or pickles some day soon too! 🙂
p.p.s Mom- thanks! xo