Black Bean, Sweet Potato, Kale Burrito

     

     I often approach everyday meals simply by looking in the refrigerator or cupboards and seeing what I have on hand. Since I am going on vacation in two days, I am looking to empty out the perishables. I think most people really enjoy burrito's and this seemed like the perfect idea for using up those perishables. The ingredients in these burrito's make a well rounded meal, packaged perfectly in a bundle. I could have just as well skipped the tortilla and ate a plate full of the quinoa and veggies!

     When my husband first saw all the ingredients cooked and set on the kitchen counter his first thought was this is going to be 'way to healthy' a dinner. After eating a burrito he made a second one! He said they were very tasty and surprisingly filling. This morning he was humored by a Foxtrot cartoon in the newspaper and left it sitting next to my computer. It was perfect and gave me a good laugh as well!

     Keep life light, find humor in simple moments, be inspired by what ingredients are already in your kitchen and enjoy your burrito!

Black Bean, Sweet Potato, Kale Burrito

Vegan, gluten-dairy-soy free

Serves 4
printable recipe

Ingredients:

½ C. quinoa
1 C. water

1 medium sweet potato, cubed (about 2 C.)

½ C. orange-pineapple juice (or just orange juice)

½ T. Earth Balance soy free Buttery Spread (optional)

2 tsp. coconut oil

1 small leek, washed and sliced thinly

1 C. mushroom, washed and sliced

½ C. vegetable broth (this will be divided)

3-4 C. baby kale (or spinach)

1- 15 oz. can black beans, rinsed & drained

4 gluten-free tortillas (La Tortilla Factory Smart &Delicious Wraps)

Spices & seasoning:

Cinnamon

Cumin

Oregan

Onion Powder

Black Pepper
Red Chile Paste

Optional toppings:

Follow Your Heart Vegan Monterey Jack cheese (skip if you are avoiding soy)

Salsa

Fresh cilantro

Directions:

1. In a very fine strainer, rinse the quinoa. The quinoa rinses through my strainer so I found it helpful to line the strainer with a coffee filter.

When the quinoa is rinsed place it in the saucepan with 1 C. of water. Bring to a boil then reduce the heat and simmer 10-15 minutes until the water is absorbed. When done the grains will look translucent with a white outer edge. Set aside when done. Note- you could skip this step if you have some leftover quinoa, brown rice or other cooked grain that needs to be used up.

2. Place the diced sweet potato in a microwave dish. Add 3 T. water, cover and microwave for 5 minutes. Check the potatoes with a fork to see if they are done. Cook another minute if necessary. To the cooked potato, add the juice, a dash of cinnamon & black pepper. If desired add, 1/2 T. Earth Balance butter. Mash with a fork and stir to combine ingredients. Set aside.

3. In a large skillet, heat the coconut oil with medium heat. Add the mushrooms and leeks. Sprinkle in ½ tsp. cumin and oregano. Stir and cook for a few minutes, until the mushrooms turn brown and the leeks soften. Transfer the mushrooms and leeks to a plate, set aside.

4. Add ¼ C. of the vegetable broth to the skillet. Then add the baby kale. Sauté for a few minutes until the kale wilts but is still bright green. Transfer to the plate with the mushrooms & leeks, set aside.

5.  Add the black beans to the skillet with the remaining ¼ C. of vegetable broth. Stir in ½ t. onion powder and ½ t. cumin. Cook until beans are heated. Transfer to a small bowl. Optional- If you want some ‘heat’ add 1/4 -1/2 tsp. chili paste.

Now all the ingredients are ready for assembling. Heat up a tortilla up, put a little of everything in it, add a few toppings, wrap it up and enjoy!

Note: Leave enough room at one end for folding the tortilla up.

How to quickly heat a single tortilla:

1. Stove top: Place a dry skillet on medium heat. Add the tortilla. Heat for 3O seconds, the flip over and heat 30 more seconds.

2. Microwave: Place tortilla on a plate, cover with a slightly damp paper towel. Microwave for 30 seconds. Warm a few more seconds if needed.