Sweet Potato Burritos : Katie Bush Post
Here’s another delicious recipe from my super sweet bestie Katie Bush. In case you’re interested- she is an AMAZING artist, street painter to be exact- check her out. http://www.artkatie.com/
“Hello! My name is Katie Bush and I’m writing a guest recipe for The Artsy Vegan. These sweet potato burritos sound a little weird, but they are so yummy! I used sprouted tortillas to sneak in some extra nutrition- They were frozen prior to use, which is why the tortillas look a little weird in the photo.”
1 Can of Kidney Beans
1 Yellow Onion
4 Cloves of Garlic
1 Cup of Water
2 Tbsp Processed Mustard
Cumin
Cayenne Pepper
4 Tbsp Soy Sauce
2 Sweet Potatoes
Green Onions
Vegan Cheddar Cheese
Tortillas
Olive Oil
Pepper
1. Preheat the oven to 350
2. Put some parchment paper on a baking sheet
3. Cut the sweet potatoes up fairly small and toss them in some olive oil and pepper
4. Lay the sweet potatoes out evenly on the baking sheet and bake until cooked, about 25-30 minutes
5. Chop up the garlic and onion and green onions
6. Heat a frying pan and cook the garlic and onion in a little bit of olive oil
7. Rinse the kidney beans and put them in the frying pan, too
8. Mash the kidney beans while they’re in the pan (I guess you could do this ahead of time if you wanted)
9. Once the frying pan mixture is cooked, toss in some water and your mustard, cumin, cayenne pepper (to taste), and soy sauce and let it simmer
10. When the sweet potatoes are cooked (keep the oven on!), mash them up and toss in the green onions
11. Lay some sweet potato in the middle of a burrito and put some of the bean mixture on top with a little bit of vegan cheese on top of all of it
12. Roll up the burrito and place it on your baking sheet. Do this for all of the burritos
13. Bake in the oven for 5-10 minutes
14. Enjoy!