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15 mins
PREP TIME
50 mins
Cook Time
10
Serves
65 mins
Total
INGREDIENTS
1 tbsp extra virgin olive oil
1 onion, diced
5 cloves garlic, minced
1 tsp coriander
2 tsp ground cumin
2 cups fresh spinach, chopped
2 cups black beans, chopped in a food processor (canned organic is fine)
4 tbsp shoyu
3 cups cooked, mashed sweet potatoes
Sea salt, to taste
10 large tortillas
Vegan cheese and spring onions for topping
Salsa
Instructions
Preheat oven to 180º C /360 ºF / Gas Mark 4.
Heat the olive oil in a medium pan over a low/medium heat. Add onion and garlic, sauté until onion is translucent. Add coriander and cumin.
Cook for two minutes stirring constantly adding a little water if the pan seems dry.
Add the spinach, black beans, soy sauce and mashed sweet potatoes. Cook for 3-5 minutes. Remove from heat and season with sea salt.
Place ¼ cup of mixture in centre of tortilla. Roll into a burrito and place in a non-stick baking dish.
Once all the burritos are assembled, pour your favourite salsa on top and cover with aluminium foil.
Bake for 25 minutes.
Remove and sprinkle with melty vegan cheese and return to over for 2-5 minutes (until the cheese is melted).
Garnish with sliced spring onions and serve!