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Vegan Indian-Style Sweet Potato and Black Bean Burritos

Posted Jan 13 2012 12:00am
Good Afternoon and TGIF
Wow!  This week has just whizzed by and I am so glad that it is the weekend!  I survived my first week at my new job and am loving it.  I miss my clients but I am hoping that few may come and check out Portland Adventure Bootcamp .  It really is a special place and I am already so inspired by all the women who go there.  They work really hard and really support each other.  Another benefit of the new job is that I do not have to work weekends and that is really important to me and my family.

The best part is that we do not have a whole lot of plans and I mean that in a good way.  My husband would like to watch the Saints versus the San Francisco 49er's football game.  Now, this is a big deal because my husband does not really like football and he is a fan of both teams but will root for the Saints since he "knows what it means to miss New Orleans."  He has requested that I make him a King Cake for the occasion.  King Cake is not exactly in my diet but hey.... I do not need partake:)

One thing that I did partake of was an Indian Style Sweet Potato and Black Bean Burrito that I absolutely loved.  I pretty much love anything I post on here so excuse my effusiveness.  Not everything makes the cut and I have had two dishes that I made that didn't make the cut this week.  One was an Ethiopian dish that just didn't turn out quite right and the other was just a ho-hum, nothing special dish.  In other words, not worth sharing with you all.

 Indian-Style Sweet Potato and Black Bean Burritos
recipe adapted from Color Me Vegan Cookbook

1 tbsp coconut oil 2 bell peppers (red, yellow, green or orange) cut into strips 1 large onion, sliced 4 garlic cloves, minced 1-2 teaspoons minced fresh ginger (I love ginger so used 2 teaspoons) 1 sweet potato, cut into 1/2 inch cubes 1-2 teaspoons garam masala (2 tsps will give it a little kick) 1/2 cup vegetable stock 1 15 oz. can of black beans, drained and rinsed sea salt and pepper, to taste  1 cup cooked brown basmati rice Whole Wheat or Corn Tortillas
Garnish with:
Chutney or Salsa Avocado (optional) 
Heat the coconut oil in a large sauté pan.  Saute the feel peppers, onion, garlic and ginger over medium heat or 7-10 minutes, until the peppers and onion are soft.
Add the sweet potato and gram masala and mix well. Add the stock, and cover.  Cook over medium-low heat for 10-15 minutes or until the potato is tender.
At the end of the cooking time, add the beans and stir to combine.  Cook for 5 minutes longer and season with salt and pepper.
Spoon the vegetable and bean mixture, rice, chutney or salsa and avocado evenly down the center of tortilla and then roll it up.  Serve immediately.

This can be served for lunch or dinner and is a nice alternative to the traditional burrito.
It looks like we are off to enjoy some Thai food on this lovely Friday evening.  So I am off for now but I hope all of you enjoy the rest of your Friday and weekend!

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