Recently two of my very dear close friends emailed me a shockingly similar recipe that they thought I should try. Neither one of them had any idea the other was sending the recipe. These are two girls that I trust with my secrets, fears, advice….and yes, suggestions for a good meal! I melded the two recipes together and added a few key ingredients and came up with a tasty treat!
These are the same two girls that, back in college, we pondered why we had to get such cute swim suit cover ups for our upcoming spring break trip and why we couldn’t just get cute swim suits…..all while eating pizza at 2:00am after a long night at the Tap Room….I mean the library. Well, we’ve all learned a lot since those days! I’m happy to say that this Sweet Potato Burrito will allow you to be in a swim suit and not just the cover up! It is loaded with veggies and wholesome ingredients…and it’s pretty stinkin’ tasty! Enjoy!
Sweet Potato Burrito
- 2 Large Sweet Potatoes
- 1/2 Onion, Sliced
- 1/2 Green Bell Pepper, Sliced
- 2 Cloves Garlic, Minced
- 1 Can Black Beans, drained and rinsed
- 1 cup Frozen Corn Kernels
- 1 tsp. Ground Cumin
- 1/2 tsp Ground Coriander
- 1 tbsp Chili Powder
- Pinch of Cayenne Pepper
- Salt and Pepper
- 2 tbsp Lime Juice
- Whole Wheat Flour Tortillas
- Cheese Please
Pierce the potatoes with a fork several times and bake in a 400 degree preheated oven for 45 minutes to an hour.
Once cooled peel the potatoes and mash with a fork. You could also peel and steam the potatoes if you prefer….but why get another pot dirty.
At this point I scooped some out into a separate bowl for my daughter…she’s not quite ready to pick up a burrito! She loved it! Sweet Potatoes are a favorite for wee tots but this is a great way to get some new flavors and more protein into little one’s diets.
Spread the mixture onto whole wheat flour tortillas and sprinkle with cheese.
And don’t forget to stop by Babble.com and give Squash Blossom Babies a thumbs up….I was recently nominated as one of the top 100 food mom blogs!