Kale & Sweet Potato Burritos

It’s only acceptable to post a burrito recipe on Taco Tuesday when it tastes as good as this one did! I became completely obsessed with how I cooked the Kale for this recipe -> sautéed until just wilted + nutritional yeast + a few drops of hot sauce = so. good.

If you ask any Vegan one food product they could not live without, I’m positive more than one would say nutritional yeast. Nutritional yeast in an inactive version of yeast. One rounded tablespoon will provide you with a heaping helping of B – complex vitamins, including several days worth of thiamin, riboflavin, niacin, B6, & B12. I use nutritional yeast when making “cheese” sauces . . . it’s so good I can honestly say I do not miss regular cheese! Nutritional yeast is a staple in our household & you will never not find it in my kitchen ❤



-12 soft tortilla shells

-2 small onions, diced

-5 garlic cloves, minced

-1 teaspoon mustard powder

-1 teaspoon paprika

-1 Tablespoon cumin

-1 Tablespoon chili powder

-1/4 teaspoon cayenne pepper

-3 Tablespoons tamari

-1 15 oz can of each : black beans, pinto beans, & red kidney beans, drained & rinsed

-1 1/2 – 2 Cups vegetable broth or water

-4 1/2 Cups mashed sweet potato

-3 Tablespoons nutritional yeast

-4 Cups kale, chopped

-5 – 6 drops hot sauce

-Toppings : sliced avocado & chopped green onion


-Preheat oven to 425 °F. Line a casserole dish with coconut oil

-To make mashed sweet potatoes: Chop potatoes into medium sized pieces & place in a large pot. Add just enough cold water to cover them. Bring to a boil & cook until fork tender, about 15 minutes. Drain & return the potatoes to the pot & mash with masher

-In a large, deep pan sauté onions & garlic with a dash of oil or vegetable broth until soft. Stir in the mustard powder, paprika, cumin, chili powder, cayenne pepper, & tamari

-With a potato masher, mash beans into the onion mixture. Add 1/2 Cup vegetable broth & mashed sweet potato to the pan. Stir & cook 3 – 4 minutes. Add black pepper to taste. Add additional water if the mixture becomes too thick


-While the sweet potato mixture is cooking, in a medium pan sauté the kale with the nutritional yeast & hot sauce until kale is lightly cooked


-Assemble the burritos: Place a large tortilla on a plate. Add 1/2 Cup of the sweet potato mixture, 1/4 Cup kale, & a couple slices of avocado & green onion into each burrito. Tightly roll the tortilla into a burrito. Place “seam down” in the baking dish. Continue until you use all of the tortillas and/or sweet potato mixture

Kale & Sweet Potato Burrito 1.jpg

Kale & Sweet Potato Burrito.jpg

^I found it easier to mash the avocado!

-Bake for 30 minutes until light golden brown on top. Garnish with more avocado & green onion (optional)

Kale & Sweet Potato Burrito 2.jpg


^ messy plate don’t care !



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