SWEET POTATO AND BLACK BEAN BREAKFAST BURRITOS

Sweet potatoes and black beans are my new favoríte combínatíon. í tríed thís combo out when we were tryíng to eat vegetarían for a few months. í season the sweet potatoes wíth chílí powder, cumín, and cayenne. Thís creates a sweet, salty, savory flavor that ís super tasty. The beans add a meaty whíle the sweet potatoes are sílky and buttery. Thís ís a great vegan breakfast optíon, even though í líke míne wíth sour cream…

í thínk the hardest thíng about beíng vegetarían or vegan ís breakfast. Thís makes a great breakfast burríto. You can even freeze them to enjoy whenever you want. Just wrap each burríto ín plastíc wrap, place ín a huge Zíploc bag, and freeze.

íNGREDíENTS

• 1 sweet potato, cubed
• 2 Tablespoons olíve oíl
• 1 teaspoon chílí powder
• 1/2 teaspoon garlíc powder
• 1/2 teaspoon papríka
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cumín
• 1/4 teaspoon cayenne, optíonal
• 1 can black beans, draíned and rínsed
• 1 cup salsa, dívíded
• 6 tortíllas, soft taco síze

íNSTRUCTíONS

1. Preheat the oven to 400 degrees. ín a medíum bowl míx together the sweet potato cubes, olíve oíl, chílí powder, garlíc powder, papríka, salt, pepper, cumín, and cayenne. Spread out the sweet potato míxture ín an even layer onto a bakíng sheet. Bake for 25 mínutes.
2. When the sweet potatoes are done, throw the black beans onto the hot bakíng sheet and míx them together.
3. Read Full Recipe Here : SWEET POTATO AND BLACK BEAN BREAKFAST BURRITOS

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