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Enjoy South Valley Living

Vegan Sweet Potato and Bean Burritos with Corn Salsa and Cilantro Lime Sauce

Jul 22, 2019 11:00AM ● By Lana Granfors

What's Cookin'

August 2019
Story by Lana Granfors
Photos by Kara Stewart




Coming up with vegan dishes is a challenge for many, and when our vegan son and daughter-in-law, both vegans, come for a visit, I happily accept the challenge of finding something they love!
During their last trip home, I served this for breakfast, but it could be a perfect fit for either lunch or dinner. The Cilantro Lime Sauce is great alongside the Corn Salsa on these burritos.   Enjoy!



Vegan Sweet Potato and Bean Burritos with Corn Salsa and Cilantro Lime Sauce

Serves 8


Prep Time: 20 minutes
Cook Time: 30-40 minutes
Total Time: 50 minutes - 1 hour


Vegan Sweet Potato and Bean Burritos 
with Corn Salsa ingredients:
2 T olive oil
3 medium sweet potatoes, peeled and cut into 1/2–inch dice
2 cloves garlic, minced
1 - 2 T chili powder, to your taste
1 tsp. ground cumin
1 tsp. onion powder
1⁄2 tsp. salt
2 - 3  plum tomatoes, seeded and chopped
1 small red onion, finely chopped
2 cups fresh or frozen (allow to thaw) corn kernels
1⁄2 cup cilantro, chopped
1 small jalapeno, seeded and minced
2 14 oz. cans pinto beans, drained and rinsed
2 14 oz. cans black beans, drained and rinsed 
Zest and juice of 1 lime
Salt and black pepper
8 large flour tortillas
2 avocados, chopped

Cilantro Lime Sauce ingredients:
1 carton (12 oz.) silken tofu
1 cup cilantro
1 clove garlic
Zest and juice of one lime
2 - 3  slices of jalapeno, seeded (optional)
Salt and pepper to taste



Vegan Sweet Potato and Bean Burritos 
Directions:
STEP 1: Bring a large pot of water to a boil.  Add the diced sweet potatoes to the water and allow to cook about 20 minutes until almost fork tender. Strain though a colander.  

STEP 2: Return the large pot to the stove top and add the olive oil.  Heat oil over a medium-heat burner, then add the sweet potatoes back into the pot.  Add the minced garlic.  Cook, stirring occasionally, allowing the potatoes to brown slightly, being careful not to burn the garlic.  Next, add the seasonings and combine well.  Cover and turn heat to a low simmer.  

To assemble, divide sweet potatoes and corn salsa evenly on the tortillas. Top with avocado and creamy Cilantro Lime Sauce.  Roll into burritos, cut in half and enjoy!

Corn Salsa Directions:
STEP 1: Combine tomatoes, red onion, corn, cilantro, jalapeno, beans, and lime zest and juice.  Salt and pepper to taste. Set aside until ready to assemble burritos.  

Cilantro Lime Sauce Directions:
STEP 1: Add the tofu, cilantro garlic, lime juice, jalapeno, and salt and pepper to a blender or food processor.  Blend for about one minute or until creamy.  


Do you have a recipe you'd like Lana to make?
PLease submit it to lana@enjoymagazine.net