SWEET POTATO AND KALE WRAPS | OH MY VEGGIES

Sweet Potato and Kale Wraps | Oh My Veggies image

Provided by @MakeItYours

Number Of Ingredients 13

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1 large sweet potato, pierced
1 tbsp olive oil
1 large yellow onion, thinly sliced
2 vegan chorizo sausages, crumbled (I strongly recommend Field Roast Mexican Chipotle sausages-I hate all the over-processed soy meat products)
1 small bunch kale, chopped
salt and pepper, to taste
1/2 cup brown rice, cooked according to package with 1 tsp. olive oil added to cooking water
1 tbsp fresh lime juice
2 tbsp cilantro, chopped
1 1/2 cup cooked (or canned) black beans, warmed
1 tsp smoked Spanish paprika
1/2 cup salsa (a sweet or smoky salsa would work well)
4 whole wheat tortillas, warmed

Steps:

Preheat oven to 400°F. Place sweet potato on a baking sheet or sheet of aluminum foil and roast for 40-60 minutes, or until tender and beginning to caramelize. Allow to cool slightly.
Meanwhile, heat olive oil in a large skillet over low heat. Add onion and stir to coat. Allow onion to slowly caramelize, stirring occasionally. (On my stove, it takes about an hour to caramelize onions, although other people have told me it takes them 30 minutes-use your best judgment here!)
When onion is almost caramelized, stir in crumbled chorizo. Continue to cook for 6-8 minutes, or until chorizo is beginning to brown. Add chopped kale and cover. Cook until kale is bright green and wilted, approximately 5 minutes more. Remove from heat.
Remove sweet potato skin and mash insides in a small bowl. Season with salt and pepper.
Combine rice, lime juice, cilantro, and salt in another bowl.
In another bowl (last one, I promise!), stir together black beans and paprika until beans are coated.
To assemble, divide vegetable and chorizo mixture, rice, sweet potatoes, beans, and salsa among 4 tortillas. If you don't know how to wrap a burrito, follow these handy dandy instructions.