4–5 cups sweet potato, cut into small cubes (about 2 medium-sized sweet potatoes)
1/4 cup olive oil
1/2 tsp salt
a few pinches of pepper
1 tsp dried chili powder
1 tsp dried ground coriander
1 tsp cumin
1 large or 3 small red onions, sliced on a mandoline
8 oz. chorizo-style seitan or Mexican chipotle vegan sausage links, finely chopped
1 19 oz. can kidney beans, rinsed and drained
6–10 cloves garlic, finely minced
for the burritos
10 large flour tortillas
1 19 oz. can enchilada sauce
8 oz. white vegan cheese shreds
chopped tomato, iceberg lettuce
vegan sour cream
to prepare the filling
Preheat oven to 450.
In a large prep bowl, toss the sweet potato in the oil to coat, then season with the sale and pepper. Transfer to a baking sheet and bake for about 30 minutes, stirring around 3 or 4 times during baking promote even baking.
Once the sweet potatoes are done, place them back into the large prep bowl and season with the chili, coriander and cumin. Set aside.
To caramelize the onions, preheat a large cast iron over medium-high heat. Add in a couple tablespoons of olive oil and add in the onions. Allow to cook down for about 10 minutes, giving them a stir every now and then.
Reduce heat to low, then allow them to cook down and deepen in color, about 10 minutes more. Add them to the prep bowl with the sweet potatoes.
Give the seitan or vegan sausage a quick saute, then add to the prep bowl.
Add the rinsed kidney beans to the bowl.
Saute the garlic in a little olive oil in a cast iron pan until super soft and only slightly golden. Transfer to the prep bowl.
Mix everything up gently. Set aside and allow to cool to room temp if prepping the burritos immediately. Otherwise, transfer to a container and refrigerate until you are ready to assemble and bake the burritos.
To make the burritos
Preheat oven to 400.
Add about 2/3 cup of the filling to the center of a flour tortilla. Fold in the ends, then roll the tortillas up tightly. Add to a slightly greased pyrex. I made 6, then saved the rest of the filling for eating later.
Smother the tortillas with the enchilada sauce and top with the cheese.
Cover with foil and bake for 30 minutes.
Remove the foil and bake for 15 minutes more.
Allow to cool for a few minutes, then serve as desired.