Delicious mashed sweet potatoes with a touch of orange are the base of these vibrant burritos. Mix that with rice, seasoned black beans, pan-fried mushrooms, and bright green kale, and you are set for an incredible taste explosion. These burritos were inspired by the Veggie-Mama Burrito at Mamacitas in downtown Asheville. Be sure to visit if you’re ever in town!
These make an excellent vegan meal if you use vegan margarine and leave out the cheese. Safe for vegetarians, too, of course. I know the ingredients list looks long, but a lot of that is spices that you probably already have. The other ingredients are very simple.
Sweet Potato Burrito Recipe with Kale and Mushrooms
serves four – vegetarian, vegan
For the Rice
- 1 cup dried brown rice
- water (according to rice instructions)
For the Sweet Potatoes
- 1 large sweet potato
- 3 Tablespoons butter or margarine
- juice from half an orange or tangerine
- pinch of cinnamon
For the Mushrooms
- 1 small onion (yellow or sweet)
- 10 button mushrooms (or baby bella mushrooms)
- 1 Tablespoon olive oil
- 1/4 teaspoon Cajun salt
- 1/4 teaspoon cumin
- a pinch of crushed Mexican oregano
- ground red pepper to taste
For the Kale
- 3 large leaves green kale
For the Beans
- one 15-ounce can black beans
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- a pinch of crushed Mexican Oregano
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon liquid smoke
- hot sauce to taste
- pepper jack cheese
- large whole wheat tortillas
- salsa (optional)
- sour cream (optional)
Start the brown rice, according to its own instructions. The next several steps can be done simultaneously.
Wash the sweet potato, skin it, and cut it into evenly-sized chunks. Cover with water and boil, covered, until the sweet potato chunks are very soft and a fork slides easily all the way through them. Drain when done, and mash them up well. Add the butter or margarine, orange or tangerine juice, and the cinnamon and mix well.
Skin the onion and dice it up. Put the onion in a skillet with the olive oil over medium heat, stirring occasionally. Meanwhile, wash the mushrooms, and cut off any stiff or dried out ends of stems. Slice them up and add them to the skillet. Add all of the seasonings and stir until the mushrooms are browned and the onions are translucent. Remove from heat.
Wash the kale and tear the leaves into small, bite-sized pieces, removing stems. Steam the kale in a small covered pot with an inch of water in the bottom. Done when the leaves are soft and can be chewed easily, but still bright green.
Drain the beans and rinse them. Put them in a little pot over medium-low heat, add all of the other ingredients, and mix well. Cover, and stir frequently. When they are hot, turn heat to lowest setting. If they dry out too much, add a little bit of water.
Grate the cheese. When serving time is near, warm the tortillas.
Put a little bit of everything into the tortillas, wrap them up, and serve immediately! We usually layer it tortilla, rice, beans, cheese, mushrooms, sweet potatoes, kale, other toppings, but it doesn’t really matter. Enjoy!