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2016年02月25日
Sweet Potato and Black Bean Burritos
20130131111350805080




You won't even miss the meat when it's substituted with sautéed sweet potatoes. It's filling, fiber-rich and plays well with creamy black beans. Also, crisping the outside of each burrito may seem unnecessary, but it's definitely well worth the effort.
Total Time: 0:30
Prep: 0:30
Level: Easy
Serves: 4
Ingredients

2 tbsp. olive oil
1 large sweet potato
1 medium red onion
Kosher salt and pepper
1 can black beans
1 tbsp. chopped chipotle peppers in adobo
1 small bunch spinach
6 oz. Monterey Jack cheese
4 large flour tortillas
2 tbsp. lowfat sour cream
2 tbsp. fresh lime juice
? head romaine lettuce

Directions

Heat 1 Tbsp of the oil in a large skillet over medium heat. Add the sweet potato, chopped onion and 1/2 tsp salt and cook, covered, stirring occasionally, until tender, 10 to 12 minutes.
Add the beans and chipotles and cook, stirring occasionally, for 2 minutes. Add the spinach and cook, tossing, until it begins to wilt, 1 to 2 minutes. Divide the cheese and potato-bean mixture among the tortillas (about 1 cup each) and roll up to form burritos. Wipe out the skillet and heat over medium heat. Cook the burritos (seam-side down first) until golden brown, 2 to 3 minutes per side.
Meanwhile, in a medium bowl, whisk together the sour cream, lime juice, remaining Tbsp oil, and 1/4 each tsp salt and pepper. Add the romaine and sliced onions and toss to coat. Serve with the burritos and lime wedges, if desired.
[ 投稿者:しいのかも at 12:10 | しいのかも | コメント(0) | トラックバック(0) ]

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