Sweet Potato Stuffed Burrito

Burritos are always a crowd pleaser. They are one of those go-to quick lunches or dinners that can be made a million different ways.

This combination of sweet potatoes and beans make them a great vegetarian powerhouse of ingredients. I love pairing them with a coconut tortilla and topping with avocado.

Double this recipe and freeze the leftovers for those busy weeks when you need yummy, healthy done for you meals.

Sweet Potato Stuffed Burrito Serves 4

2 1/2 Sweet Potato (large, peeled and sliced)

2 1/3 tsp Extra Virgin Olive Oil

1 Yellow Onion (medium, diced)

2 Garlic (cloves, minced)

1 1/2 cups Black Beans (cooked, from the can)

1/3 cup Frozen NON-GMO, organic Corn(optional)

1 Green Bell Pepper (diced)

1/3 cup Water

1 2/3 tbsps Dijon Mustard

3/4 tsp Cumin

1/2 tsp Chili powder

1 tbsps cilantro(chopped)

1 1/4 tbsps Tamari

1/8 tsp Sea Salt (or more to taste)

4 Brown Rice Tortillas (11 inches) or Coconut Tortillas

Bring a pot of water to a boil. Place sweet potatoes in a steamer over boiling water and cover. Let steam for 7 minutes, or until tender. Mash with a potato masher.

Meanwhile, heat oil in a medium skillet and saute the onion and garlic until soft. Set aside.
In a bowl, add black beans and mash with a potato masher. Mix in the sauteed onion and garlic, corn, bell pepper, water, mustard, cumin, and tamari until thoroughly combined. Season with salt as needed.
Divide the mashed sweet potato and black bean mixture evenly between the tortillas and fold into burritos.
If eating immediately, heat the burritos in the oven at 350 F for 10 to 12 minutes or until warmed through. Wrap the remaining burritos in foil and freeze in a freezer-safe bag.

These are great to make ahead in a large quantity and freeze.

Variations:

Add chicken or steak or Shrimp

Add Sauteed mushrooms

You can also add refried beans instead of black beans

A little bit about me:

Wendy Purviance -Busy women hire me to get rid of bloating and up their energy without depriving themselves of delicious food. As a Functional Medicine Certified Health Coach and Whole Living Expert, I do this by getting to the root cause of their sickness so that they can finally say goodbye to excess weight and enjoy endless energy to reignite their zest for life.

As a Functional Medicine Certified Health Coach, I know one size doesn’t fit all. We will work together collaborating and identifying your health goals. The art of the coach-client relationship is to come alongside the client, listening, empowering and putting together a plan that works for you. A realistic plan that can be implemented for lasting change. We will look at a whole body, a Mind-body approach using whole foods, positive psychology, the psychology of eating, stress its impact on the body working towards changes in lifestyle for optimal health and lasting lifelong wellness!

Burritos are always a crowd pleaser. They are one of those go-to quick lunches or dinners that can be made a million different ways.

Sweet Potato Stuffed Burrito Serves 4

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