INGREDIENTS:
For the sweet potatoes:
- 3 Cups sweet potatoes, peeled and cut into one inch cubes
- 2 Tbsp Olive~Me & Co.’s Roasted Garlic Olive Oil
- 1 tsp chili powder,
- 1 tsp ground cumin
- Kosher salt to taste
For the black bean mash:
- 2 1/2 Cups black beans
- 2 Tbsp tahini
- 1 tsp cumin
- juice from a half lime (about half a lime)
- 1/4 tsp kosher salt
- 1/4 cup Olive~Me & Co.’s Arbequina Extra Virgin Olive Oil
For the eggs:
- 8 large eggs
- splash of milk, any kind
- 1/2 Tbsp Olive~Me & Co.’s Pesto Olive Oil
- 1/2 yellow onion, finely diced
- Kosher Salt and freshly ground black pepper to taste
Other:
- 8 whole wheat tortillas
- 1/2 Cup green chiles
- 1/2 Cup harissa sauce (or another flavourful chili paste)
- 1/2 Cup of canned peaches and cream corn
- ½ yellow onion (the other half)
DIRECTIONS:
For the Sweet Potatoes:
- Preheat oven to 400ºF and drizzle about 2 Tbsp of olive oil on a baking pan.
- Spread prepared sweet potatoes on pan and season with spices. Toss to coat evenly.
- Roast for 20-25 minutes or until you can pierce with a fork. Set aside
For the Black Bean Mash:
- Place all ingredients in a high speed food processor and process on high until smooth. Add more olive oil if you need to thin your paste out (note: this makes more than you will need for your burritos, so you can store the left over mash for another meal)
For the Eggs:
- Warm up the oil in a large pan on medium heat. Add in onion and heat until almost translucent.
- Crack 8 eggs into a bowl and add a splash of milk. Whisk. Then, add into pan and scrambled until cooked. Season with salt and pepper to taste.
Assemble:
Spread on about a Tbsp of black bean mash and a Tbsp of harissa sauce onto each tortilla. Then, add sweet potatoes, egg, a Tbsp of corn, a Tbsp of green chiles, and a Tbsp of chopped onion (add more or less of each ingredient as you desire)
Wrap like a burrito and eat immediately or freeze for future use*.
Notes:
- To freeze: individually wrap in parchment paper. You can write the name of the burrito and the date on the paper, then place them into a large freezer bag.
- You can add cheese into these burritos if you’d like
- substitute the egg for scrambled firm tofu if you wish
- prepare rice or quinoa to add in for more fullness if desired
- place ingredients into a bowl with some avocado slices if you want/need to skip the bread
- try throwing some chopped kale or spinach in near the end of cooking your eggs
- chopped cilantro makes an excellent topping/garnish
- drizzle sriracha over your burrito before serving if you want to kick the heat up a notch
- left over chicken lends itself very nicely as a filling addition
