This vegetarian bean burrito recipe can be consumed any time of day, from breakfast to a late-night snack. It’s also perfect for those days when you need an energy boost like for a soccer tournament or a marathon meeting. You can wrap it in foil and eat it.
 

Ingredients

• 1/4 cup olive oil
• 1 chopped yellow onion
• 2 sweet potatoes (cut into 1/2 inch cubes)
• 2 garlic cloves, minced
• Salt and pepper for taste
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 2 chipotle chiles in adobo sauce(minced)
• 5 crushed tomatoes
• 1/2 small bowl black beans
• 1/2 small bowl frozen corn
• Fresh lime juice
• 8 inches flour tortilla

Toppings of your choice

• Shredded iceberg lettuce
• Sour cream
• Hot sauce
• Shredded sharp Cheddar cheese

Preparation time: 30 minutes

• In a large pan, heat the oil over medium heat. Add garlic and onions & cook, stir continuously, until the onions start to soften, (about 2 minutes). Now add potatoes, a pinch of salt and pepper, and cook, about 7 minutes until they supply.
• Add turmeric, cumin, stir about 30 seconds, now add chiles and tomatoes, add some water it for cooking. Bring the mixture to a simmer and simmer until slightly thickened and the potatoes are tender about 3 minutes. Now add beans and corn and cook until heated through about 2 minutes. Stir a splash of lime juice into the burrito filling, then check the seasonings.
• To assemble the burritos, lay a tortilla on the plate and put a big spoon of the filling in the center. Add the toppings of your choice, then tightly fold the east and west sides of the tortilla over the filling, also the north and south sides, forming a rectangle. Repeat with the other tortillas and filling.

 
Tip: 

The filling is best hot or warm. It can be left in the skillet, covered, at the back of the stove for up to 2 hours. Reheat gently as needed.