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+ servings
A Mexican-inspired plant-based dish that can easily be used as the filling of a delicious breakfast burrito
Duration30 mins
Cook Time25 mins
Prep Time5 mins


  • 2 tbsp olive oil
  • 1/2 yellow onion chopped
  • 2 cloves garlic peeled and crushed
  • 2 tbsp tomato paste
  • 1 tbsp cumin
  • 1 tbsp chipotle chili powder
  • salt and pepper to taste
  • 1 sweet potato scrubbed and cubed into bite sized pieces
  • 1 28 oz can kidney beans rinsed and drained
  • 2 cups fresh water
  • fresh cilantro washed and torn as garnishment
Burrito (optional)
  • 4 6 tortillas
  • 8 10 grape tomatoes diced
  • 1 avocado sliced
  • 2 3 handfuls baby spinach
  • 1/4 cup toasted pumpkin seeds
  • salsa
  • hot sauce


  • Preheat a large, deep-sided skillet. When hot, add the olive oil. When shimmering, add the onions and reduce the heat to medium-low. Allow the onions to cook until the are soft and lightly browned. About 8-10 minutes.
  • Add the garlic and cook until fragrant. About 1-2 minutes.
  • Add the cumin, chili powder and tomato paste. Increase heat to medium and sauté until fragrant and the tomato paste has turned a dark red.
  • Add the diced sweet potatoes and kidney beans. Stir to coat.
  • Add the water and allow to simmer, covered, until the potatoes are soft and able to be pierced with a fork. Season to taste with salt and pepper.
  • Continue to simmer, uncovered, until any additional water has cooked off.
  • Serve immediately in a bowl or as a burrito with any of the optional ingredients and/or use as the base for vegan nachos, a vegan burrito bowl or vegan quesadillas. 
This recipe was republished with permission from Herbivore's Kitchen. Find the original recipe here