Flavorful Vegan Burrito Filling with Grated Sweet Potato and Kidney Beans
Ingredients
- 1/2 grated sweet potato
- 1 big grated carrot
- 1 can kidney beans
- 1 clove garlic
- 1/2 onion
- 1 tsp chili powder
- 1 tsp paprika powder
- 1/2 tsp cumin
- A pinch of salt
- Taco / fajita spice
- 1/3 can coconut milk / cream
- 1/3 cup water
Preparation
Grate the sweet potato and carrot.
In a pan, sauté the grated sweet potato, carrot, garlic, and onion with some oil for about 5 minutes.
Add the kidney beans, chili powder, paprika powder, cumin, salt, and taco/fajita spice. Stir well.
Pour in the coconut milk/cream and water. Allow the mixture to cook for another 8-10 minutes.
Once the mixture thickens, use a hand blender to pulse a couple of times, creating a partially mashed, smooth puree-like consistency.