"burritos stuffed with the most AMAZING sweet potato bean mixture ever. Also there's a bunch of salad, salsa and of course guacamole in there, helllll yeah. Btw for once I made a completely coriander free mexican inspired dish, don't get me wrong I looooove me some coriander, but the sister hates it. And cause I'm the nices sister EVER I didn't add any for once"
Sweet Potato Burritos
0
- ★★
- ★★
- ★★
- ★★
- ★★
Makes 6 Burritos
INGREDIENTS
Sweet Potato Filling:
2 medium sweet potatoes (approx.300g)
Coconut oil
2 cloves of garlic
1 big red onion
1 capsicum
2 tsp paprika
1/2 tsp cumin seed
1 tsp oregano
1 tsp salt
Dash of ginger
Dash of cayenne pepper
100 g kidney beans, cooked
1/4 cup red wine
1/2 cup water
Creamy avocado sauce:
1/2 avocado
2 Tbsp soy yogurt
1/4 tsp salt
Salsa:
2 Tbsp capsicum, finely chopped
2 Tbsp red onion, finely chopped
150 g cherry tomatoes, finely chopped
1/2 lime, juiced
1/2 tsp salt
Taco Assembly:
Iceberg lettuce
6 whole wheat tortillas
Sweet Potato Filling
Creamy Avocado Sauce
Salsa
DIRECTIONS
Stab a couple of holes into your sweet potatoes and bake them in the oven at 180°C for one hour.
While the sweet potatoes are baking prepare the salsa. In a bowl, combine salsa ingredients and mix.
For the creamy avocado sauce, add ingredients into a food processor and process until smooth.
When sweet potatoes are finished baking, remove the flesh and mash them up. Heat up some coconut oil in a pan over medium heat. Add the chopped onion and garlic and fry until translucent. Add the capsicum and cook for another 4 minutes. Add the kidney beans, spices, red wine, water and smashed sweet potatoes. Bring the mixture to a simmer, cover it with a lid and let it cook over low heat for 15 minutes.
When your mixture has finished cooking, add two tablespoons of sweet potato mixture, a dollop of salsa, avocado sauce and lettuce onto whole wheat tortillas. Wrap them up and enjoy.