Sweet Potato Burritos
As you already know, we love Mexican food. I have never met a burrito I did not like! This one is no exception. We love these! Give them a try and you will, too!
Ingredients
2 regular limes (juiced)
½ regular red onion (chopped)
2 regular green onions (chopped)
2 large sweet potatoes
1 regular tomatoes (chopped)
1 package Ezekiel Tortillas
½ cup corn (frozen)
1 15 oz cans black beans (drained and rinsed)
½ cup cashews (raw)
1 ½ cups salsa
¼ cup nutritional yeast
1 Tbsp coconut oil
ground turkey (optional)
Instructions
- Gather your ingredients.
- Preheat oven to 400 and bake your sweet potatoes until soft (about 45 min).
- Measure out 1 Tbsp coconut oil (you may have to melt), cashews, and nutritional yeast.
- Add cashews to food processor and grind to fine meal.
- Add nutritional yeast to the cashew meal and pulse to mix together.
- Add coconut oil and pulse until the meal is most. Set meal aside.
- Prepare and measure the remaining ingredients.
- When potatoes are done, place them in a large mixing bowl. Set oven to broil.
- With a fork, mash potatoes with lime juice.
- Add tomatoes, onions (red), and beans to the potatoes and mix with fork.
- Spoon the potato mixture evenly into the 6 tortillas and roll and place in large baking dish.
- Top with salsa and broil for 3 min.
- Top with cashew mixture, corn, and broil for another 2 min.
- Remove and top with green onions and serve.
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