Sweet potato burrito
Dinner, Entrees, Ethnic, Vegetarian, Low Phosphorus, Low Potassium, Low Protein
Based on 8 servings per recipe.
- 2 each sweet potato
- 2 each red bell peppers
- 1 teaspoon vegetable oil
- 1 small onion, diced
- 2 cloves garlic, crushed
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 2 1/4 teaspoon onion powder
- 1 1/4 teaspoon garlic powder
- 1 can (15 ounces), low sodium black beans
- 1/2 cup vegetable stock
- to taste ground pepper
- 8- 6 inch flour tortillas
- 3 green onions, sliced
- 1 cup shredded cheese or soy cheese
- 1/2 cup sour cream or soy sour cream
- Pre-heat oven to 400º F. Prick the potatoes in several places and bake on a foil covered baking sheet until very tender, 1 to 1 ½ hours. Remove potatoes from oven and cool. When skins are cool enough to handle; peel and mash.
- Roast red peppers over an open flame or broil in the oven until the skins are charred black. Place in a bowl, cover tightly with plastic wrap, and let stand for 15 minutes. After 15 minutes, scrape off the charred skin, cut open and remove seeds.
- Add oil and onions to a skillet over medium heat and cook until onions are translucent. Add garlic, cumin, chili powder, and cook for one minute. Add black beans and vegetable stock; cover and cook until the beans are very soft; about 5 minutes. Coarsely mash the beans and season with black pepper.
- Spread the bean mixture on the tortillas and top with an equal amount of sweet potato mixture. Layer with cheese, sour cream, and green onions. Roll the tortillas and arrange, seam side down in a 9×13 baking pan. Spray the tops with vegetable oil and cover with foil. Bake for 20 to 25 minutes. For crispy burritos, bake uncovered for the final 5 minutes.
- While burritos are baking, place the roasted red peppers into a food processor add onion powder and garlic powder, and pureed.
- To serve, spoon red pepper puree on a plate and place burritos on top.
To serve, spoon red pepper purée on the plate and place baked burritos on top.
Nutrition info based on regular products not soy products
About This Recipe
Shared by Chef Duane Sunwold of the Inland Northwest Culinary Academy in Spokane.