These skillet-grilled, hearty vegan burritos are stuffed with roasted and seasoned white and sweet potatoes, onions, tomatoes, and my special cheeze sauce. They are the perfect meal to prepare during the week, when you’re short on time, but positively hangry from running yourself in every direction all day. These filling burritos are ready in about 30 minutes and will make any Wednesday (or Tuesday, Thursday, Friday…) feel like a fiesta.
1 large potato, I use organic Idaho potatoes, diced small (1/2 inch or smaller)
1 medium sweet potato, diced small (1/2 inch or smaller)
2 tsp melted coconut oil or avocado oil
dash of onion, garlic, chili powder, cumin and paprika
salt and pepper
1 can of vegan refried beans (preferably organic, & non-bpa lined can)
1 small onion, diced
1 tomato, diced
other fillings options: homemade or prepared enchilada sauce, avocado, prepared Spanish rice, jalepeno pepper, cilantro, spinach
2-4 large flour tortillas, whole grain or gluten free
Cilantro and sliced green onions for serving
Pre-heat your oven to 400 degrees. Prepare a baking sheet with parchment paper or silpat. Combine potatoes with oil, spices, and season with salt and pepper and spread out on the pan. Remember, the smaller you chop your potatoes, the faster they’ll bake. Bake for 10 minutes, shake the pan or stir/flip the potatoes and bake another 8-10 minutes or until crispy, browned and very tender.
Also, prepare your other ingredients. I like to warm the beans in a small pot.
Assemble the burritos. Lay out the tortilla shells and spread with beans and top with potatoes, onions, cheeze sauce, and other toppings, then fold the sides over.
Warm a flat saute pan over medium heat and add a tsp of coconut or avocado oil. Once hot, add a burrito one at a time, and heat on each side for a couple of minutes, until brown and slightly crispy on the outside. I use a spatula to gently press down on the burrito. Serve with more cheeze sauce and cilantro and green onions.
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