Vegan Black Bean, Sweet Potato Tortillas

all of the ingredients set up on my dorm room desk

 

For the first few weeks of college, my friends and I would experiment with different vegetables, whole grains, and legumes that we found on campus. One week, I had brought some white sweet potatoes from home so we decided to cook those up and make our own version of black bean sweet potato tortillas! They turned out to be delicious! We anticipated that each of us would only need one tortilla. Well we were wrong because we all wanted to have another one – they were too hard to resist. My favorite thing about this recipe is that it’s very flexible; you can set up bowls with the different ingredients and whomever you are cooking for can stuff their tortilla as they please. I would even strongly suggest having a bowl of diced avocado or homemade guacamole as an additional topping, which we opted out of since avocados weren’t available to us the day we made this dish. Nevertheless, our dish still came out delicious!

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The Recipe

Yields 4 Servings

Serving Size: 1 Stuffed Tortilla

4 medium-sized or large-sized flour tortillas (we used whole wheat)

2 white sweet potatoes, skinned and diced

1 cup black beans

1 green pepper, sliced

1 onion, sliced

3 medium tomatoes, sliced

2 cups raw spinach

1/2 cup black olives, diced

1 avocado, diced or crushed into guacamole (optional)

2 tbsp freshly squeezed lime juice

2 tbsp olive oil

1 tsp cumin seeds (or ground cumin)

1/2 tsp ground coriander

2 tsp garlic powder

1 tsp black pepper

2 tbsp fresh cilantro, chopped

salt for taste if needed

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Directions

1. In a pot, place the sweet potatoes with twice the amount of water and cook till the sweet potatoes are soft. Pour in the lime juice and sprinkle in the cumin seeds, coriander, garlic powder, and black pepper. Mix around and serve the sweet potatoes as such.

2. Next, place the spinach, the tomatoes, and the olives into three separate bowls. Garnish the olives with the fresh cilantro to serve. 

3. Sauté the sliced onions and green peppers in a sauce pan with the olive oil. Use salt and pepper to spice them up as per your choice. I personally wanted the sweet potatoes to be spiced the most as they were the main part of the entree.

4. Cook the black beans if you used fresh and not canned. Place them into another bowl.

5. Now that you have your different bowls of every ingredient, place a tortilla on a microwavable plate and cover with a paper towel. Microwave on low for ~15 seconds. The paper towel will ensure that the moisture doesn’t evaporate. You can alternatively heat the tortilla in a toaster or in a saucepan on the stovetop if you want.

6. Use the ingredients to stuff your tortilla as you want. My favorite was a delicious combination of black beans, sweet potatoes, sautéed onions and peppers, and a sprinkle of black olives all atop a bed of spinach leaves. Yummmm 🙂

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One comment on “Vegan Black Bean, Sweet Potato Tortillas

  1. Pingback: College Food Adventures | foodwithmalvi

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