Recipe Tip  
  January 2010
Sweet Potato Burritos  

This burrito might surprise you with its sweetness, but the onion and garlic powders offer a savory balance to the cinnamon.  Using whole wheat tortillas can complete the wrap the healthy way by keeping you fuller, longer.

From Fox 2 cooking school, and Lindsay of The Happy Herbivore
(Thank you my student this semester for showing me this too).

4-6 soft taco shells, tortillas or wraps
1 medium sweet potato, boiled until tender and drained
1 cup brown rice or quinoa, cooked to desired tenderness
10 oz frozen spinach
1 cup black beans
½ tsp cinnamon
¼ tsp cumin
¼ tsp onion powder
¼ tsp garlic powder, divided
Hot sauce to taste
Salt to taste

Cook spinach to package directions, pressing out any excess water once the spinach is fully cooked.  Put spinach in a bowl, sprinkle with garlic powder, salt and set aside.

Sprinkle cumin, onion powder, and garlic powder over black beans, stirring to evenly coat beans with spices.  Set aside.

Peel cooked sweet potato and mash with potato masher or fork.  Sprinkle with cinnamon and stir to combine

Combine sweet potato, spinach, grains and black beans in a large bowl, stirring to evenly combine, and scoop mixture into the center of the wrap.  Drizzle with hot sauce to taste.

Makes 4 large burritos or 6 smaller ones
Nutrition analysis (per 1 large burrito)
Around 260-270 cals
Count as 3 starches, ½ protein, 1 veggie

This dish is very high in insoluble and soluble fiber.   It’s also a source of iron, folic acid and potassium.

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