Step up your Tex-Mex game with this sweet potato burrito, straight from Learning Care Group’s Childtime Learning Center. Packed with flavor and easily customized, this recipe is sure to be a winner come dinnertime. Looking to take advantage of leftovers? Follow these directions from the Kitchn to freeze the extra burritos to perfection, setting yourself up for a delicious meal when you’re tight on time!
Ingredients:
- 1 to 2 sweet potatoes (depending on size, about 1 ½ lbs.)
- ½ tsp cumin
- ½ tsp coriander
- ½ tsp garlic powder
- 2 tbsp lime juice (juice of 1 lime)
- 1 can black beans
- 1 cup sweet corn
- 8 to 10 small whole wheat or corn tortillas
- 1 avocado, sliced
- 1 cup of shredded low-fat cheddar cheese
Directions:
- Peel and cut sweet potato into chunks.
- Either steam or microwave until soft enough to mash.
- Mash with a fork and add all the spices and the lime juice.
- Mix well. Heat tortillas as directed on the package.
- Add corn and black beans to the sweet potato mixture and heat in the microwave for one minute, until hot.
- Add 2 to 3 tablespoons to each tortilla and add toppings (avocado and cheddar cheese).
- Roll up and enjoy!
