Right now, I’m what you might call “between vacations”. Two weekends ago, the gentleman and I were in Barcelona, where we enjoyed our share of tapas, gin and wine. (There are some truly great gin bars there.) This past weekend, I trekked over to Wales to visit a friend there, and ate even more.
Of course, with nearly every holiday, there’s plenty of eating and indulging. In my case, definitely too much, and all the walking in the world just isn’t enough to combat it. So, in this “between vacations” time, I’m working on cleaning up my eating a bit.
This recipe came to me in the middle of a craving for cheese, of all things. I have some smoked cheddar hanging out in the fridge, and it nearly made this recipe… until I realized I’d forgotten it and hadn’t missed it at all.
I want this recipe to be the start of me keeping track of the nutritional information for everything I make, even if sometimes I think I’m better off not knowing.
For me, this best parts of this recipe are how amazingly fulling and well-rounded the flavors are, and how even with a ton of ingredients, it’s still an easy and straightforward meal. Oh yeah, and it’s loaded with vitamins. Skip the cilantro cream and it’s vegan!
On the Counter
1 tbsp olive oil
1 medium onion, julienned
2 bell peppers, thinly julienned
2 tsp paprika
2 cloves garlic, thinly sliced
1/2 tsp (or more!) cayenne pepper
1 can (260 g, drained) black beans
2 cups (460 g, or 2 medium sized) cubed sweet potatoes, boiled
1/2 cup plain nonfat Greek Yogurt
2 cloves garlic, chopped
leaves from 10-12 stalks of cilantro (de-stemmed)
juice from 1/4 lime
8 cherry (Piccolo, in my case) tomatoes
1 Hass avocado
juice from small lime wedge
4 whole wheat tortillas
What to Do
Heat the olive oil on med-low heat in a cast iron pan or non-stick skillet. Once shimmering, add onion and cook for about 5 minutes, until soft. Add in peppers, stir. Mix in paprika, cayenne pepper, and a pinch of salt Cook until peppers are soft and release some liquid.
Meanwhile, combine yogurt, garlic, cilantro, lime juice and 1 tsp salt in food processor. Process to combine. Taste and adjust seasoning accordingly. Set aside.
Quarter tomatoes, cut avocado into chunks and combine both in a small bowl. Sprinkle a pinch of salt and the lime juice on top. Set aside.
After peppers are finished, put everything into a bowl and set aside.
Put tortillas into the oven on 80C/175F heat (no need to preheat, unless your oven is ancient), and warm them.
In the skillet, add beans, cooked potatoes and 2 tbsp water. Stir and heat until hot. Add additional cayenne pepper if desired.
In the center of each tortilla, spoon beans and sweet potatoes (about 8 cubes), then top with peppers, jalapenos, fresh deconstructed guacamole and 1 tablespoon cilantro cream.
Wrap your burritos and enjoy!
Nutrition per serving
Total fat: 10.7 g
Saturated: 2.5g, Unsaturated: 7.5 g
Cholesterol: 0 mg