Dairy-Free Sweet Potato and Black Bean Breakfast Burritos

Instructions

1. 1Preheat your oven to about 205°C (200°C). In a large bowl, combine the 2 medium peeled and diced sweet potatoes with 1 tablespoon of olive oil, 1.5 teaspoons of chili powder, 1 teaspoon of cumin, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper, tossing until the sweet potatoes are evenly coated.
2. 2Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast in the preheated oven for 20 to 25 minutes, flipping them halfway through the cooking time, until they are tender when pierced with a fork and show slight caramelization on the edges.
3. 3While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a 25.4 cm or larger skillet over medium heat. Add the 0.5 diced red onion and 1 diced bell pepper to the skillet and cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened.
4. 4Stir the 1.5 cups of rinsed and drained black beans into the skillet with the softened vegetables and cook for another 2 to 3 minutes, until the beans are heated through; then remove the skillet from the heat. In a small bowl, combine the 0.25 cup of chopped cilantro and 2 tablespoons of lime juice, stirring well, and set aside.
5. 5Warm the 4 large flour tortillas individually in a dry skillet over medium heat for 15-30 seconds per side until they are soft and pliable, or microwave each tortilla for 10-15 seconds until warm.
6. 6To assemble each burrito, place one warm tortilla on a clean, flat surface. Spoon a portion of the roasted sweet potatoes, a portion of the black bean and vegetable mixture, and a portion of the 1 cup of dairy-free cheddar shreds onto the center of the tortilla. Drizzle with some of the cilantro-lime dressing.
7. 7Fold the two opposite sides of the tortilla inward over the filling. Then, fold the bottom edge up and over the filling, rolling it tightly to form a secure burrito. Repeat this process for the remaining tortillas.

Substitutions

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