Give a basic burrito a healthy boost! Sneak in sweet potatoes to boost flavor, color and nutrition.
Sweet Potato Bean Burrito
1 tablespoon butter
1 cup chopped red onion
4 cloves garlic
2 cans (15 oz each) kidney beans, drained
1 teaspoon cumin
1 1/2 tablespoons chili powder
1 tablespoon soy sauce
1 cup chicken broth
Pinch cayenne pepper, to taste
3 cups cooked, mashed sweet potatoes
6 (10-inch, thin style) flour tortillas
2 cups shredded reduced fat cheddar cheese
Optional – avocado, tomato, salsa, parsley, reduced fat sour cream
Preheat oven to 350 degrees.
Over medium heat melt butter in large skillet, add onion and sauté until limp; add garlic, cover and continue to cook until transparent (if needed, add a tablespoon of water at a time to prevent scorching). Add drained kidney beans; coarsely mash beans; stir in cumin, chili powder, soy sauce and chicken broth. Season to taste with cayenne pepper.
Peel, slice and cook sweet potatoes until tender (or drain canned sweet potatoes); coarsely mash. Place tortillas in microwave for 10-20 seconds to partially warm. Place 1/2-cup beans, 1/2-cup sweet potatoes and loosely packed 1/2-cup shredded cheese on each tortilla. Fold sides over filling and roll burrito style. Place on baking sheet. Bake 15-20 minutes or until hot through. To serve, sprinkle with additional cheese and serve with optional chopped avocado, tomatoes, and/or salsa and a dollop sour cream. Makes 6 burritos
Recipe is adapted from ‘Addictive Sweet Potato Burrito’ on allrecipes.com. Healthy start to the New Year – rich in calcium, protein, fiber, vitamins and other essentials nutrients – while keeping calories and fat to a reasonable amount. This recipe has a good ‘bang’ for your nutrition buck! Burritos may be made a day head, frozen for later, or cooked on the spot. Recipe makes 6 burritos.