Healthy Breakfast Burritos with Sweet Potato and Black Beans

Ingredients

For the roasted sweet potato

• 1 large sweet potato, peeled and cut into small chunks
• 1 tbsp olive oil
• ½ tsp ground cumin
• ½ tsp smoked paprika
• Salt and freshly ground black pepper

For the bean and vegetable filling

• 1 fresh corn cob, husk removed
• 1 tbsp olive oil
• ½ small onion, finely chopped
• ½ red pepper, diced
• ½ tsp ground cumin
• ½ tsp smoked paprika
• ½ × 400g tin black beans, drained and rinsed
• 2 handfuls baby spinach

For the lime and coriander dressing

• 4 tbsp kefir or soya yoghurt
• 1–2 tsp lime juice, to taste
• 1 garlic clove, finely grated
• 1 tbsp finely chopped fresh coriander
• ¼ tsp agave syrup
• A pinch of salt
• A splash of water, only if needed to thin

To assemble

• 2 large vegan-friendly flour tortillas
• ½ avocado, sliced
• A handful of cherry tomatoes, halved
• A few fresh coriander leaves
• Tabasco, to taste

Method

1. Preheat the oven to 200°C fan / 220°C conventional / gas 7. Toss the sweet potato with the olive oil, cumin, smoked paprika, salt and pepper. Spread over a baking tray and roast for 25–30 minutes, turning halfway, until tender and golden.
2. Meanwhile, cook the corn cob in a pan of boiling water for 5–7 minutes, until tender. Drain, allow to cool slightly, then carefully slice the kernels from the cob.
3. Heat the olive oil in a large frying pan over a medium heat. Add the onion, red pepper, cumin and smoked paprika, and cook for 5–7 minutes, stirring occasionally, until softened.
4. Stir in the black beans and corn kernels and cook for 3–4 minutes, until heated through. Add the spinach and stir until wilted, then gently fold in the roasted sweet potato. Taste and adjust the seasoning.
5. For the dressing, stir together the kefir or soya yoghurt, lime juice, garlic, chopped coriander, agave and salt. Adjust the lime or sweetness to taste, adding a splash of water if it needs thinning.
6. Briefly warm the tortillas in a toaster grill or a dry frying pan until soft and pliable.
7. Spoon the filling in a strip down the centre of each tortilla, leaving space around the edges. Top with the avocado, cherry tomatoes and coriander leaves, add a generous splash of Tabasco, then drizzle over the dressing.
8. Fold the sides inwards, bring the bottom edge over the filling and roll up tightly. Cut in half and serve straight away, with any remaining dressing alongside.