Saturday, August 18, 2012

Roasted Sweet Potato Burrito

I was craving a sweet potato and Mexican food at the same time... So I thought, why not season the sweet potato with cayenne and cumin for a spicy Mexican flavor and put it in a burrito! Chopped up small, and roasted in the oven, these sweet potato bites are my new favorite burrito filling. Not to mention they are full of fiber, vitamin A, vitamin C, and are a strong anti-inflammatory food. I recommend using the sprouted tortillas in this recipe as well for their awesome nutrition value (they are tasty too). One tortilla (by Ezekiel) made from all natural sprouted grains contains 18 amino acids, 6 grams of protein, 5 grams of fiber, and is rich in vitamins and minerals. Now, on top of all this goodness, add more fiber and protein from the black beans and avocado and you have one nutritious AND delicious meal! Squeeze some fresh lime juice on top and you're in burrito heaven.

1 1/2 cup chopped sweet potato (I left the skins on, chopped in 1/2 inch - 1 inch cubes)
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon cumin 
1/2 teaspoon cayenne (or more if you like it spicy)
2 sprouted tortillas
1 cup black beans (heated and seasoned with some sea salt - garlic powder would be yummy too)
1 avocado (pealed and sliced)
1 lime
Pico de gallo or salsa on the side (optional)

Pre-heat your oven to 425 degrees. Chop the sweet potato and place in a baking dish. Toss olive oil, sea salt, cumin, and cayenne with the chopped sweet potato. Bake for 20 minutes, stirring after 10 minutes. Heat your tortillas in the microwave for 30 seconds to soften, and then pile them high with your delicious fillings! I layered the black beans first (1/2 cup for each burrito), then the sweet potato and avocado slices, and topped with a squeeze of fresh lime juice. Roll up that burrito and enjoy bite after bite bursting with flavor. Serve with pico or salsa for some added awesomeness.

No comments:

Post a Comment