Wednesday, March 16, 2011

Burritos- here is a healthy low fat option to a Yummy Favorite!

Sweet Potato and Black Bean Burrito (low fat)
*this recipe was shared with me by a friend, I made some minor changes*

2 big cans of sweet potatoes or fresh if in season
1/2 tsp salt
2 tsp canola or other vegetable oil
3 1/2 cups diced onions
4 large garlic cloves, minced or pressed
1 tbsp minced fresh green chile *optional*
4 tsp ground cumin
4 tsp ground coriander
3 15-oz cans black beans-drained
2/3 cup lightly packed cilantro leaves
2 tbsp fresh lemon juice
1 tsp salt
3 packages of 8-inch flour tortillas

salsa and sour cream for serving, if desired

Preheat the oven to 350 degrees

1) Mash sweet potatoes in a large bowl set aside. Mash black beans in a medium sized bowl, then add to the mashed sweet potatoes {you can use a food processor or a potato masher like I did}
2) Warm the oil in a medium skillet or saucepan and add the onions, garlic, and chile. Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 mins. Add the cumin and coriander and cook for 2-3 mins longer, stirring frequently. Remove from the heat.
3) Combine everything into the large mixing bowl and mix in the cooked onions and spices.
4) Spray your baking dish with nonstick spray. Spoon about 2/3 to 3/4 cup of filling into the center of each tortilla, roll it up and place it, seam side down, in the baking dish. Bake about 20-25 mins, until hot. Serve with salsa or sour cream.

Here is a tip:
     Label, Date & Freeze your left overs. I am always thinking of ways I can make things easier (as well as healthy) for myself and my family. This is a great lunch that Dad can prepare when I am out. All he has to do is place the frozen burrito onto a cookie sheet and heat! That's it! I am happy because it's healthy, Dad is happy because it was easy! Win Win!

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