We opted to have our burritos “naked” AKA no tortilla. So, brown rice on the bottom and burrito ingredients on top!
Ignore the fact that the spice jar pictured above says coriander, it’s actually garam masala. I bought my garam masala from H-Mart (a local international grocery store) and it came in a plastic bag so I reused an empty spice jar to keep it fresh. Other great uses for an empty spice jar? Transporting salad dressing in your lunch box!
This recipe was inspired by one I saw on a blog a while ago (click here for original recipe), and I’ve made it many times. One thing I’ve learned is that a covered pan is really handy! It allows for the vegetable broth to essentially steam the sweet potatoes, which cuts down on their cooking time. If you don’t have a pan with a lid, just cover your pan using aluminum foil.
I used to be wary of using fresh ginger, but let me tell you, fresh has so much more flavor than ground ginger. Did you know the best way to peel fresh ginger is with a spoon? All you do is use the side of the spoon and scrape the skin right off the ginger (you can watch this video to show you how). Because mincing ginger can be tedious, I usually use a microplane grater (like you would use for zesting citrus) instead.
This burrito filling can be served wrapped up in a tortilla, or over rice like we did. Some great toppings would be a few slices of avocado or even some mango chutney!
Garam Masala, Sweet Potato & Black Bean Burritos
Prep time:10 min
Cook time:20 min
- 2 small (or 1 large) sweet potatoes, diced
- 2 green bell peppers, diced
- 1/2T coconut oil
- 1 can black beans, rinsed & drained
- 1/2C vegetable broth
- 2t garam masala
- 2t fresh ginger, grated
- Heat oil in large pan over medium heat
- Once heated, add sweet potatoes and bell peppers
- Stir, cover and cook for 5 min
- Add garam masala and ginger, stir
- Add vegetable broth, cover and cook 10 min
- Add black beans and warm through
Question: Where do you get most of your recipes? Cookbooks? Blogs? Family members?