adapted from Katherine Taylor.
FOR THE BURRITO
- 2 medium sweet potatoes, cut into 3/4-inch pieces
- 1 ½ to 2 tablespoons extra-virgin olive oil
- ½ teaspoon cumin
- ½ teaspoon smoked hot paprika (or chipotle powder)
- ¼ teaspoon cayenne
- Sea salt and black pepper, to taste
- 4 large burrito tortillas
- 2 roasted red peppers (frozen or jarred work well)
- 2 cups cooked black beans or 1 can black beans, rinsed and drained
- 1 cup cashew queso
FOR THE SALSA
- 2 ripe avocados from Mexico
- 1 cup salsa, jarred (salsa verde works best, but any salsa will work fine!)
- 2 garlic cloves, roughly chopped
- optional: 1 to 2 teaspoons fresh jalapeño, deseeded and roughly chopped
- 1 lime, juiced
- ¼ cup packed cilantro leaves
- Water, to thin as necessary
- Sea salt, to taste
- 1 ½ cups chopped romaine lettuce
- 1 small red onion, finely chopped
- Finely chopped jalapeño
- Vegan yogurt or sour cream
- Hot sauce
- Fresh cilantro
- Preheat the oven to 450 degrees Fahrenheit. Toss the sweet potatoes with the olive oil, cumin, smoked hot paprika, cayenne pepper and salt and pepper. Make sure they are lightly coated in oil on all sides. Pour the sweet potatoes onto a large baking sheet lined with parchment paper. Arrange the sweet potatoes evenly in a single layer. Do not overcrowd. Bake for about 25-30 minutes, flipping the sweet potato chunks halfway, until they are golden and caramelized around the edges.
- Make the avocado sauce: in a food processor, combine the avocado flesh, salsa verde, garlic, jalapeño (skip this if your salsa is spicy) and lime juice. Blend. Add the cilantro and blend again. Add water to thin out the sauce if desired; the sauce should glop easily off a spoon. Taste and blend in some sea salt or add another squeeze of lime if necessary. This sauce should taste like a real kick in the mouth; you’ll know you’re done when you can’t stop going in for another spoonful of the stuff.
- Make sure the oven is still on at 450 degrees Fahrenheit. Place your tortillas on a baking sheet lined with parchment paper. In the middle of each tortilla, put down a couple strips of roasted red pepper, then pour ½ cup black beans down the center and top it all with ⅓ cup roasted sweet potato chunks. Sprinkle ¼ cup of the queso on top. Fold up each burrito and bake for about 5 minutes on the middle rack, until the tortillas are lightly crisp.
- Carefully transfer each burrito to a plate. Smother it in avocado sauce, sprinkle with ample romaine lettuce, some chopped red onion, jalapeño and/or hot sauce and a dollop of sour cream. A fork and knife are necessary for eating the finished product!