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  • Vegetarian
  • Nut free
  • Dairy free

Vegan Yam and Avocado Burrito

This recipe was created by: Serena Caner for Shuswap Food Action Society
Yield:   50
Serving Size:   1 burrito
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Ingredients

 

  • 50 -10” Tortillas
  • 1.25 L salsa
  • 12 Avocados, mashed

Roasted Yams:

  • 75 ml olive oil
  • 30 ml paprika
  • 7 ml salt
  • 3 kg yam, peeled and chopped in ½” (~12.5 cups)

Spicy Black Beans:

  • 75 ml olive oil
  • 2.5 kg onions, diced (~12 med onions)
  • 30 ml fine sea salt
  • 60 ml ground cumin
  • 20 ml chili powder
  • 1.25 kg black beans, dry  (or 4- 540 ml cans)
  • 90 ml  water or reserved bean liquid
  • 750g green cabbage, shredded (~8 cups)
  • 625 g carrot, shredded (7 cups)
  • Juice of 1 lemon/ lime

 

Method

Step 1

Roast yams: Preheat the oven to 200°C /400° F and line a large, greased baking sheet. Toss the yams with the olive oil, paprika and salt. Arrange in a single layer and bake for 30 to 40 minutes, tossing halfway, until tender.

Step 2

Prepare the black beans: Place dry black beans in an Instant Pressure cooker with 4L water and pressure cook high for 15 minutes. Allow natural release*.

Step 3

Warm the olive oil in a large saucepan over medium heat and add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin, chili powder and salt and cook for about 30 seconds while stirring.

Step 4

Add cabbage and carrot. Cook another 5 minutes and then add cooked beans and water. Stir, cover and reduce heat to maintain a gentle simmer. Cook for 10 minutes, then remove the lid and use a fork or masher to mash up at least half of the beans. Remove from heat, stir in lemon, season with salt.

Step 5

Add 60 ml yams, 120 ml bean/veggie mix, 25 ml each salsa and avocado into each tortilla. Fold in each end and roll.

 

*A natural release of a pressure cooker  is when you let the pressure release slowly on its own at the end of the cooking time, without pushing a pressure release button. This can take 10-30 minutes.

HACCP

  • Cook until internal temperature reaches 74° C for a minimum of 15 sec.
  • Cooling: cooling wand & fridge: from 74° C to 20° C in 2 hours AND from 20° C to 4° C within the next 4 hours.  If not achieved, throw out.
  • Cold Holding: When cooled to 4° C, cover and store at 4° C.  If more than 4° C for 2 hours, throw out.
  • Reheating: Reheat to 74° C in less than 2 hours.  If reheating takes more than 2 hours, throw out.
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