Prep time: 10 mins
Total time: 20 mins
Sweet potato burritos
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.
breakfast, brunch, main meal
vegan, vegetarian, oil free, refined sugar free, kid friendly, nut free, gluten free option, soy free, super easy, picnic, burger / wrap
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
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.
Add the corn and cook for 1 more minute.
Drain and transfer to a large bowl.
Add the black beans, green onion, lime juice, and chili powder; season with pepper to taste.
Divide the filling among the tortillas, top with the salsa and lettuce, roll the burritos, and serve.
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 .
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