Originally these had been going to be burritos. Having by no means wrapped burritos earlier than, they turned out slightly flat. I hoped nobody would discover, however as quickly as I gave my husband his, he was all, “This doesn’t look like a burrito at all! Burritos are round!” So I made a decision fairly than making them once more, I’d simply name them Sweet Potato & Kale Wraps. I’m lazy like that.
These wraps had been impressed by a recipe for Portuguese Burritos by MomFoodie. She had talked about that she felt they had been missing one thing, so I made a decision so as to add a crapload of stuff to the burritos so as to add taste. I didn’t wish to add cheese, however I wanted one thing to assist bind the burrito collectively, therefore the mashed candy potatoes. I added black beans too and to copy that smoky taste the beans have at Mexican eating places, I added slightly smoked Spanish paprika to them. Caramelized onions clearly make every part higher, so these went in too. I assume I sort of used a “throw enough things at the wall and eventually something will stick” method to those
Luckily every part did stick, and though they could sound slightly bit bizarre, they had been actually good and tremendous, tremendous filling.
Sweet Potato & Kale Wraps
Not fairly burritos, not fairly wraps—these Sweet Potato & Kale Wraps are full of caramelized onions, smoky black beans, brown rice and vegan chorizo. Inspired by MomFoodie’s Meatless Portuguese Burritos.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: four wraps
- 1 massive candy potato, pierced
- 1 tbsp olive oil
- 1 massive yellow onion, thinly sliced
- 2 vegan chorizo sausages, crumbled (I strongly advocate Field Roast Mexican Chipotle sausages—I hate all of the over-processed soy meat merchandise)
- 1 small bunch kale, chopped
- salt and pepper, to style
- 1/2 cup brown rice, cooked in keeping with package deal with 1 tsp. olive oil added to cooking water
- 1 tbsp contemporary lime juice
- 2 tbsp cilantro, chopped
- 1 1/2 cup cooked (or canned) black beans, warmed
- 1 tsp smoked Spanish paprika
- 1/2 cup salsa (a candy or smoky salsa would work properly)
- four entire wheat tortillas, warmed
- Preheat oven to 400°F. Place candy potato on a baking sheet or sheet of aluminum foil and roast for 40–60 minutes, or till tender and starting to caramelize. Allow to chill barely.
- Meanwhile, warmth olive oil in a big skillet over low warmth. Add onion and stir to coat. Allow onion to slowly caramelize, stirring often. (On my range, it takes about an hour to caramelize onions, though different individuals have informed me it takes them 30 minutes—use your greatest judgment right here!)
- When onion is nearly caramelized, stir in crumbled chorizo. Continue to cook dinner for six–eight minutes, or till chorizo is starting to brown. Add chopped kale and canopy. Cook till kale is shiny inexperienced and wilted, roughly 5 minutes extra. Remove from warmth.
- Remove candy potato pores and skin and mash insides in a small bowl. Season with salt and pepper.
- Combine rice, lime juice, cilantro, and salt in one other bowl.
- In one other bowl (final one, I promise!), stir collectively black beans and paprika till beans are coated.
- To assemble, divide vegetable and chorizo combination, rice, candy potatoes, beans, and salsa amongst four tortillas. If you don’t know tips on how to wrap a burrito, comply with these helpful dandy directions.