I’ve become a regular at Simone’s one of my favorite bars, and almost always order their delicious Vegan Black Bean Burger on Pretzel Roll with Sweet Potato Fries.
Sweet Potato Black Bean Burrito
We went out to eat for brunch and the restaurant ran out of black bean and sweet potato burrito so I promised to make some that evening. It turned out better than I thought for never making it before.
- 1 cup of black beans (I cooked the beans from scratch, but canned works well)
- Upton’s Naturals Seitan Chorizo-Style
- 1 green pepper diced
- 1/2 diced medium onion
- 1 garlic clove diced
- 2 tbs. extra virgin olive oil
- slices of jalapeno vegan cheese
- whole wheat tortillas
- 2 tsp. sea salt
- 2 tsp. cumin
- sprinkle of parsley flakes
In medium pot, boil the diced sweet potato and cook until tender. In another pot, start with heating up the olive oil. When it’s ready, toss in the garlic, onions and green peppers. Then add the beans and mash them a little and add some cumin and sea salt for flavor. Next, crumble in the seitan. Once the sweet potatoes are ready, add them to the mix and mash them in a little. Add a little bit of the water from the beans, mix well and sprinkle parsley. On a skillet, place the tortillas with slices of cheese to melt. Once ready, transfer the tortilla to a plate and scoop in the mix and wrap! It’s takes about 30 minutes and is a perfect mix of flavors and goodness. Enjoy!