Vegan Recipe: Sweet Potato & Black Bean Burrito, Fresh Thymes Café

Just in time for fall, the sweet potato takes center stage.


1 package of tortilla wraps
1 tablespoon olive oil
1 medium yellow or red onion, chopped
1 red bell pepper, chopped
2 cloves of chopped garlic
3 medium sweet potatoes, diced
2 cans of black beans, drained
1 cup of dried black beans
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon nutmeg
1 bay leaf
juice of 1 orange
½ cup of water
2 teaspoons chopped fresh cilantro

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Heat olive oil in large skillet or Dutch oven. 

Sauté onions until softened. Add garlic and bell pepper. Sauté for 2 minutes. Add sweet potatoes and allow to soften for about 5 minutes. Add black beans and the spices. Stir well. Add the orange juice and water. Simmer for about 20 minutes. Meanwhile, warm the tortillas on a cookie sheet in the oven or on a griddle for a few minutes. Remove the bean mixture from heat. Mix in the fresh cilantro. Fill your tortillas with bean mixture and roll. Top with fresh salsa and guacamole. Serve with salad. Serves 6 

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