Here we are for another Meatless Monday. We’ve received a lot of feedback on this new feature.
Most people are excited to jump on board and take on the new venture, while others aren’t completely convinced…. Just yet! With today’s share, I promise it will leave you satisfied, full and fill that meat-hungry void, and best part, it is so, so easy!
This meat-free meal is a staple go-to in our Kitchen Chatters household, not just for it’s meatless qualities but mostly for convenience, quickness and child-friendly goodness. Do yourself a favor and give this a go. You’ll love it, guaranteed!
Cheesy sweet potato, Black bean and corn grilled stuffed burrito
Most of the ingredients that you’ll find in the recipe are already in your pantry, which is a bonus. Also what you’ll find in this recipe is you can alter it to you and your family’s liking.
It’s so simple, so easy, and so quick. Let’s get started.
• 1 can black beans, drained and rinsed
• 1 large or 2 medium sweet potatoes, grated
• 1 cup frozen corn, defrosted
• 1-2 cups grated cheddar cheese (depends how cheesy you prefer your burritos)
• 1 tsp ground coriander
• 1 tsp cumin seeds, crushed in a mortar
• ½ tsp chili powder
• Salt and pepper to taste
• 6 of your favorite flour tortillas (whole-wheat as taste great)
Heat a pan over medium heat with a touch of oil. Sauté sweet potato for about 5 minutes, you may need to add about a tablespoon or two of water to help cook the potato a bit. Once your sweet potato becomes soft add black beans, corn and spices.
Cook and stir until the beans and corn become hot, about 2-3 minutes. There’s your filling.
Spoon about ½ a cup of the filling on to the center of the tortilla, and then spread it out long ways (think hot dog on a bun) on each side. Add grated cheese and cilantro. To roll like a burrito, fold in tortillas where your long filling meets on each side.
Then, take one of the unfolded sides, fold it over the filling, kind of tucking it in, then take the other unfolded side and wrap it around the burrito.
You can either grill your stuffed burrito on a gas grill, a grill plate or in a pan, but this is the savory trick in making this such a delicious, melted cheesy ensemble. Grill until the outside becomes slightly toasted and your cheese has melted, usually 5 minutes on each side does the trick.
We serve this with a sliced avocado and salsa mix, just spooning it in with each bite.