I often find ordering veggie burritos in non-veggie restaurants quite tricky. Instead of creating a flavoursome, spicy veggie option, they seem to just leave out the meat and dairy of their regular ones, leaving you with a rather bland and tasteless result.
But hey, maybe I just haven’t found the right place yet! I live in London with plenty more restaurants to try.
With over 20,000 species of edible plants out there and all those exciting veggie flavour combinations, making great vegan burritos should make a fun and colourful challenge.
So I started playing around with beans and avocados, a rainbow of different veggies, herbs and plenty of spices and hot sauces (I have quite the collection!). And it turns out that you don’t need meat to create a kick-ass burrito with delicious flavour combinations and interesting texture variations.
Today I’m going to share with you one of my faves: Vegan Spicy Fried Bean and Sweet Potato Burritos.
Spicy fried beans meet smoky sweet potato cubes, creamy avocado, sweet cherry tomatoes, coconut yoghurt and a sprinkle of fresh coriander.
The most die-hard meat eater won’t miss the meat on this one. Big claims, I know! 😉
- Soft tortillas
- 1 big sweet potato
- 1 can red kidney beans
- 1 ripe avocado
- 3 hand full cherry tomatoes
- 1 cup coconut yoghurt
- 2 garlic cloves
- ½ medium sized red onion
- smoked paprika powder
- pinch of salt
- pinch of pepper
- your favourite hot sauce (I used green pepper and smoked chipotle)
- fresh coriander
- Cut the sweet potato in cubes and toss in some olive oil, salt, pepper and smoked paprika. Put the cubes on a baking tray and bake in a pre-heated oven at 175˚C for about 15-20 minutes or until soft inside and crispy outside.
- Add the beans, garlic cloves, onion, pinch of salt and as much hot sauce of choice as you and your guests can handle (I used smoked chipotle) to a blender or food-processor and blitz until you have a crumbly (on the creamier side) texture.
- Fry the mixture in some olive oil in a pan until it starts getting crispy.
- Cut the avocado in half, remove the stone and cut into pieces.
- Quarter the cherry tomatoes.
- Heat the tortillas in the oven or microwave for about 2 minutes.
- I like serving everything in small bowls (including the coconut yoghurt) for everyone to assemble their burritos themselves. Season with fresh coriander, hot sauce, pepper and salt to taste. Enjoy!