These sweet and spicy burritos are great for make-ahead freezer lunches.

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Name: Sweet Potato, Bean, and Rice Burritos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 14
Cuisine: Mexican
Ingredients: 3 medium sweet potatoes; 1 cup uncooked brown rice cooked according to instructions; 1 can organic vegan refried beans; 1 medium onion chopped; 2 tbsp ancho sauce chopped fine; 1 bunch cilantro chopped fine; 1 1/2 cups cheddar cheese shredded; 14 large flour tortillas

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INGREDIENTS

3 medium sweet potatoes
1 cup uncooked brown rice ; cooked according to instructions
1 can organic vegan refried beans
1 medium onion ; chopped
2 tbsp ancho sauce ; chopped fine
1 bunch cilantro ; chopped fine
1 1/2 cups cheddar cheese ; shredded
14 large flour tortillas

Servings

INSTRUCTIONS

Chop and steam the sweet potatoes. Steam until tender. About ten minutes. Once they are finished, drain them and set aside.

Cook the brown rice according to instructions.Once the rice is al dente, set aside.

Chop the onion and add to a pan with some heated olive oil. Add salt and pepper. Saute until translucent.

Add the chiles in ancho sauce to the onion, and also add other spices if desired (Cumin, Cayenne) or any other sauces (verde salsa, hot sauce).

Mix the steamed sweet potato, cooked brown rice, vegan refried beans, and onion mixture. Mix well.

Fold in cilantro (and other herbs if desired).

Fold in cheese.

Assemble the burritos:

Place half a cup of the burrito mixture in the middle of a tortilla.

Fold the sides over and then roll the tortilla.

Place the burritos on a wax paper lined cookie sheet and place in the freezer for a day.

Remove the burritos and wrap them individually. I use both plastic wrap and tin foil.

Store burritos in the freezer.

To cook:

Remove wrapping from burrito.

Place in microwave for 1-2 minutes on high.

Flip burrito and microwave for another 1-2 minutes as needed.

NOTES

The best way to steam sweet potatoes is with a steamer basket to keep them out of the water. The longer the sweet potatoes sit in water, the more nutrients they lose.

You do not want the rice to be mushy once it is cooked. I usually use less water than it says on the package (2 cups water for 1 cup rice).

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Sweet Potato, Bean, and Rice Burritos

3 medium sweet potatoes
1 cup uncooked brown rice cooked according to instructions
1 can organic vegan refried beans
1 medium onion chopped
2 tbsp ancho sauce chopped fine
1 bunch cilantro chopped fine
1 1/2 cups cheddar cheese shredded
14 large flour tortillas

Chop and steam the sweet potatoes. Steam until tender. About ten minutes. Once they are finished, drain them and set aside.

Cook the brown rice according to instructions.Once the rice is al dente, set aside.

Chop the onion and add to a pan with some heated olive oil. Add salt and pepper. Saute until translucent.

Add the chiles in ancho sauce to the onion, and also add other spices if desired (Cumin, Cayenne) or any other sauces (verde salsa, hot sauce).

Mix the steamed sweet potato, cooked brown rice, vegan refried beans, and onion mixture. Mix well.

Fold in cilantro (and other herbs if desired).

Fold in cheese.

Assemble the burritos:

Place half a cup of the burrito mixture in the middle of a tortilla.

Fold the sides over and then roll the tortilla.

Place the burritos on a wax paper lined cookie sheet and place in the freezer for a day.

Remove the burritos and wrap them individually. I use both plastic wrap and tin foil.

Store burritos in the freezer.

To cook:

Remove wrapping from burrito.

Place in microwave for 1-2 minutes on high.

Flip burrito and microwave for another 1-2 minutes as needed.

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Sweet Potato and Bean Burritos
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Nutrition

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Serving Size: 1 Serving (412g)
Recipe Makes: 14 Servings

Calories: 1105
Calories from Fat: 252 (23%)

Amt Per Serving		% DV

	Total Fat 28g	37 %
	Saturated Fat 8.4g	42 %
	Monounsaturated Fat 13g
	Polyunsanturated Fat 5.2g
Cholesterol 12.7mg		4 %
Sodium 2178.7mg		75 %
Potassium 770.9mg		20 %
Total Carbohydrate 178.8g		53 %
	Dietary Fiber 12.7g	51 %
	Sugars, other 166.1g
Protein 31.5g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1105

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