- Snack
- Breakfast
- Brunch
- Lunch
- Main Meal
- Dinner
Sweet potato burritos
- 10 mins
- 10 mins
- Serves 4
- Gluten Free Option
- Super Easy
- Burger / Wrap
- Kid Friendly
- Oil Free
- Refined Sugar Free
- Nut Free
- Soy Free
- Picnic
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.
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
- 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.
Chef's Tips
- You can also add the fruit or toppings to the blender at step 2 (or 2 tablespoons cocoa) to create different nice cream flavours such as strawberry, peanut or chocolate.
- This tastes just as good as regular ice cream but is super healthy; I love it!
- Best eaten immediately as sadly it does not freeze well once blended.
- This is delicious served on wholemeal pancakes for breakfast!
Dr. Neal Barnard
