The burritos were pretty easy to make (whole wheat tortillas are allowed on the fast). I first made my salsa, which was really more like a pico de gallo. I chopped up a couple of tomatoes, added some diced white onion, cilantro, fresh jalapeno, kosher salt and squeezed the juice of one lime over the whole thing and let it sit while I chopped and cooked up the rest.
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| This photo shows only half of what was cooked. |
For the burrito filling, I chopped up a peeled sweet potato and used a trick I learned from another recipe to cook it. I put the potatoes and a little water in a microwave-safe bowl, covered it in saran wrap and microwaved it for about 5 minutes. That makes it soft enough to sautee, but not mushy. While that was microwaving, I started the rest on the stove top.I put a little olive oil in a pan and let that heat up before adding chopped garlic, 2 chopped bell peppers (all I had was orange and yellow, which did nothing for the color but added to the "sweet" taste), and half of a large white onion. I seasoned it with salt, pepper and ancho chili powder (all I had on hand).
Once the potatoes finished cooking, I added them, plus the water, to the pan and added a bit more salt because I'd forgotten to salt the water. After about 2 minutes, I added a can of black beans, which I'd drained, and about two cups of chopped baby spinach. I added about a pinch of salt and some cumin; not sure how much, I'm pretty liberal with it. All in all, a pretty satisfying meal. I was stuffed!
Ingredients:
Salsa:
1/2 chopped onion
2 tomatoes
cilantro
lime
1 jalapeno (I only used half, feel free to use the whole thing. Take out the seeds for less heat.)
Kosher salt
Burrito filling:
1 medium sweet potato
1/2 onion
2 bell peppers (any color)
2 cups of baby spinach, chopped
1 cup black beans, drained
Kosher salt (to taste)
Black pepper (to taste)
About a tbsp Ancho chili powder
Tbsp of cumin
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| The finished product |
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