Sweet Potato, Black Bean & Kale Burritos

Sweet Potato, Black Bean & Kale Burritos

Serves 6
Prep time 40 minutes


  • ⅔ cup pearl barley
  • 2 Small sweet potatoes (peeled and chopped into ¾ inch pieces)
  • 300g package of goat cheese
  • 1 ½ cup chopped frozen kale or spinach (thawed)
  • 1 cup canned black beans (drained and rinsed)
  • 6 Large whole wheat tortillas
  • salt and pepper (to taste)


  • Sriracha hot sauce (to taste)


1. Rinse barley well under cold water. In a small saucepan, cover barley with about 2 inches of water. Bring to a boil, reduce heat to low, cover and simmer for 35 minutes. Remove from heat and drain any remaining water. Season with salt and pepper to taste.
2. Meanwhile, in a medium saucepan, cover sweet potatoes with water. Bring to a boil, cover and reduce to a simmer until cooked through and easily pierced with a fork, about 10-12 minutes. Drain water, mash sweet potatoes with a fork and add salt and pepper to taste
3. Build your burrito. Spread 1/6th of the goat cheese down the middle of the tortilla leaving 1-1 ½ inches on either side. (If using Sriracha, mix it with with the goat cheese first). Pile all other fillings on top of cheese.
4. Fold in the short middle sides of the burrito. While holding them in, lift one side of the burrito over the filling, tucking it in as tightly as possible. Roll to seal it. Wrap in a paper towel followed by plastic wrap. Freeze and store in a sealable freezer bag for up for 4-6 months.
5. To reheat burrito, remove plastic wrap. Microwave on medium power for 3-4 minutes (depending on your microwave).