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Ingredients:
12 tortilla shells
2 onions, diced
5 garlic cloves, chopped
½ tbsp mustard powder and smoked paprika
1 tbsp cumin powder and chili powder
¼-½ tsp cayenne pepper
3 tbsp soy sauce
1 4oz can fire roasted green chilis
1 can each of: pinto beans, black beans, and kidney beans
1 ½ - 2 cups vegetable broth or water
5 sweet potatoes, cooked and mashed
3 tbsp nutritional yeast
4 heaping cups chopped kale
3 sliced avocados, 3 chopped green onions, and ½ cup chopped cilantro
Directions:
Preheat oven to 425 degrees and line a casserole dish with parchment paper, or spray with oil.
In a large deep pan, sautee onions and garlic with a dash of oil or veg. Broth until soft. Stir in the spices, soy sauce and peppers.
Mash beans into the onion mixture. Add 1 ½ cup of vegetable broth and mashed sweet potato into the pan. Stir and cook for 3-4 minutes. Add salt, pepper to taste.
While that is cooking, sautee kale in a medium pan with nutritional yeast.
To assemble the burritos, add ½ cup of sweet potato mixture, ¼ cup of kale and a couple slices each of avocado, cilantro and green onions. Tightly roll and place seam down on the pan.
Bake for 30 mn until light golden brown on top. Leave to cool, and wrap up to put in freezer if leftovers.
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