Easy Vegan Recipe: Sweet Potato and Black Bean Burritos

Looking for a cheap vegetarian dinner to serve tonight? Maybe you only have $10 but you still want something healthy for a week's worth of lunches. Or, you need a fast vegan dinner recipe with only a handful of ingredients, and yet, so delicious that even a carnivore will love it. Serve vegan sweet potato and black bean burritos for dinner tonight. Or add cheese for an extra kick of flavor and a vegetarian's delight.

This recipe makes 10 small burritos, enough to serve a light dinner for five or dinner for two with lunchtime leftovers. If you are cooking solo, don't worry: these burritos keep for a week in the fridge or freeze nicely.

You'll need:

1 large sweet potato or yam, diced

1 can black beans, drained and rinsed

1 medium onion, diced

1 t. diced garlic

1 t. cumin

1 ½ t. chili powder

3 cups veggie broth

½ t. salt

2 t. dried mustard powder (wet will be fine, in a pinch)

1 cup rice

1 cup salsa + extra for garnish

medium-sized flour tortillas (these usually come in packs of 10 or 12)

Bring large pot of water to a boil. Add sweet potatoes. While these boil, sauté onion in a medium saucepan until translucent. Add beans, garlic, cumin, chili power, 1 cup veggie broth, salt, and dried mustard powder. Bring to a boil then simmer over for 15 minutes. Add rice, salsa, and remaining two cups of broth to a medium saucepan. Bring to a boil, then simmer, covered, for 15 minutes. After the fifteen minutes for the bean mixture is done, check sweet potato for softness. You should be able to squish the potato easily. Drain. Using a potato masher or a large spoon, mash the sweet potatoes. Turn off bean mixture and use masher to squash the mixture. When rice is finished, get a medium-sized baking pan. Roll burritos in an assembly line: 1 T. salsa, 1/8 cup beans, 1/8 cup sweet potatos, ¼ cup rice. Measurements are approximate, depending on the size of your tortillas. It's better to have less than too much. If you want, you can add a small amount of shredded cheese to each burrito as you roll it, for a non-vegan dinner. Place rolled burritos in baking dish, close to each other. Bake at 250 degrees for 15 minutes. Burritos should be slightly crispy to the touch. Serve with salsa and sour cream (non-vegan) on the side. Delicious!