The vegetarian bean burrito dish is ideal for breakfast, lunch, dinner, or a late-night snack. It can be eaten on the go if you wrap it in foil.
|Preparation Time||10 minutes|
|Cooking Duration||20 minutes|
|Total Time||30 minutes|
|Category||Dinner, Breakfast, Lunch|
- ¼ cup (60 ml) olive oil
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 2 sweet potatoes, cut into 1/2-inch cubes
- Salt and pepper to taste
- Fresh lime juice
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- 2 chipotle chiles in adobo sauce, minced
- 1 15-ounce (425-g) can of crushed tomatoes
- 1 15.5-ounce (439-g) can of black beans, drained
- 1 8-ounce (225-g) bag of frozen corn
- 6 8-inch (20-cm) flour tortillas, warmed
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How to Make the Tofu and Spinach Wraps
Over medium heat, warm the oil in a large skillet. Add the onions and garlic; simmer for approximately 2 minutes, stirring periodically, until the onions begin to soften.
Add the potatoes, season with salt and pepper, and simmer for about seven minutes, scraping under the potatoes frequently.
Stir the mixture for 30 seconds after adding the cumin and turmeric. Add the chiles and tomatoes after which you should add around 1/4 cup of water to the empty tomato can, swish it about, and then stir it into the potatoes.
The mixture should simmer for about 3 minutes or until the potatoes are fork-tender and slightly thickened.
After adding the beans and corn, simmer for two minutes, or until thoroughly heated. Check the seasonings after adding a splash of lime juice to the tortilla filling.
Lay a tortilla on a dish, add a generous scoop of the filling in the center, but not so much that you can’t fold it, and then roll it up.
Choose your preferred toppings, then add them to the tortilla. Next, tightly wrap the north and south sides of the tortilla over the filling to form a rectangle.
Repeat with the remainder of the filling and tortillas.