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Sweet potato burritos

  • 10 mins
  • 10 mins
  • Serves 4
  • Burger / Wrap
  • Gluten Free Option
  • Kid Friendly
  • Nut Free
  • Oil Free
  • Picnic
  • Refined Sugar Free
  • Soy Free
  • Super Easy

A filling dish showcasing the versatility of sweet potatoes. These root vegetables are rich in beta-carotene, a powerful antioxidant that strengthens your memory and your immune system.

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Ingredients

  • 2 cups sweet potatoes, peeled and diced
  • 1 cup frozen corn kernels
  • 1 x 400g can low-sodium black beans, drained and rinsed
  • 1 tsp green onion, very thinly sliced
  • 1 tbsp fresh lime juice
  • 1 tsp chilli powder (optional)
  • Freshly ground black pepper to taste
  • 4 large whole-wheat tortillas, warmed
  • 1 cup prepared salsa
  • 2 cups shredded lettuce

Directions

  1. Place the sweet potatoes in a medium saucepan and add water to come an inch up the sides. Place over medium-high heat and bring to a boil; cook for 5 minutes, or until the sweet potatoes are tender.
  2. Add the corn and cook for 1 more minute.
  3. Drain and transfer to a large bowl.
  4. Add the black beans, green onion, lime juice, and chili powder; season with pepper to taste.
  5. Divide the filling among the tortillas, top with the salsa and lettuce, roll the burritos, and serve.

Chef's Tips

  • Try adding other seasonal ingredients such as pepper or tomatoes, or swap the lettuce for shredded spinach.
  • For a gluten free option, choose gluten free whole grain tortillas.
  • Original recipe from 'Power Foods for the Brain' by Neal Barnard, M.D.; recipe by Christine Waltermeyer, C.H.H.C. of https://naturalkitchenschool.com
Dr. Neal Barnard
Dr. Neal Barnard