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Sweet Potato Burritos
Servings: 4
adapted from Moosewood's
- 2 cups finely chopped onions (sweet)
- 4 cups peeled, cubed sweet potatoes
- 1/2 cup sliced bell pepper
- 1 jalapeno pepper, minced
- 1 serrano pepper, minced
- 3 garlic cloves, minced
- 1 T. cumin
- 2 t. Ancho chili powder
- 1 t. dried oregano
- pepper to taste
- 8 fat free or 98% fat free flour tortillas
- Fat free sour cream, non fat yogurt (Continental is the best)
- fat free or Mexican light cheese
Directions:
Sauté onions, garlic and peppers until onions are soft. Add potatoes and spices. Cook covered until potatoes are done.
Assemble the sweet potato in tortillas and roll in baking pan. Sprinkle fat free cheese on top for baking. The potatoes need a light mashing by hand. This is where I add my favorite grilled salsa on top then the cheese. Bake until potatoes are hot and the cheese is melted. 375 degrees for 25-30 minutes.
Serve with Grilled Tomato Salsa.
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from Paula PriceI have always indulged in fine restaurants and expanded my knowledge
of foods and wine through classes and research. Like many people, I entered a weight
roller coaster sparked by personal and medical problems. This
roller coaster ended with me at my all time high weight. In 1999, I became a personal Chef specializing in healthy meals. I registered for
the San Francisco Aids Bike ride for June 2001, which is a 575 mile ride from San
Francisco to Los Angeles. I'm proud of myself
and what I have accomplished. I am now happy
and at a healthy weight. My
life is an example of why it’s important for people to be healthy and cut the fat. |
Images from Recipegal