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This yummy and comforting plant based recipe is a perfect sustenance for the on-the-go attitude! 

 

Ingredients:

  • Flour tortillas 

  • 1 bunch dinosaur kale 

  • 2 Sweet potatoes, chopped into inch cubes 

  • 1 can Organic black beans 

  • 1 Red bell pepper chopped 

  • 1/3 Pumpkin seeds 

  • 1 Lime

  • Treeline vegan cheese

  • Sea salt to taste 

  • 1/4 tsp Cumin 

  • Pinch Coriander 

  • Chipotle to taste

Black Bean Mixture Instruction:  

  • Open and rinse black beans 

  • In a sealable bowl, mix black beans, red bell pepper, juice of 1/2 lime, sea salt, cumin, coriander and chipotle spices 

  • Refrigerate for an hour or longer 

 

Sweet Potatoes Instructions:

  • Preheat oven to 375 

  • Spread sweet potatoes evenly over baking sheet and drizzle cooking oil (I use avocado) 

  • Bake for 25-30 min or until sweet potatoes have color and are soft  

  • 1/2 tsp cinnamon

 

Now all the burrito fun: 

  • Over a open tortilla, spread 1 tbsp of vegan cheese
  • Place 4-6 pieces of kale depending on size (and how much you like kale), 1/4 C of roasted sweet potatoes, 1/3 C of black bean mixture, 1 tbsp of pumpkin seeds
  • Add additional squeeze of lime if you’d like! 

     

    My preference is to wrap it carefully so that’s it’s completely closed and griddle it in a sauce pan with some avocado oil or Myokos vegan butter! (Medium heat for 3-4 min on each side)

     

 

*Pro-tip for kale!

If kale isn’t usually your thing because of the common reviews, (bitter and chewy) try massaging it with just a tiny drizzle of olive oil on your fingers! It sounds silly but does wonders for softening up the kale and bringing out its sweeter flavors! For salads I throw lemon juice into the massaging too and it’s spectacular!

 

 

ENJOY!

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