Every time you turn around someone, somewhere, is trying to make a favorite food healthier while still keeping the taste and texture that made it so wonderful (ie: unhealthy) in the first place. Usually there is a fifty-fifty shot at the final dish being successful. And if it is not successful, it turns into “that weird healthy version of” the said dish.
So here comes the sweet potato burrito. The idea may not be new but if your Mexican food fillings always consist of beef, chicken, pork or beans. It is enough to make you stop in your tracks and go, “Really? Sweet potatoes? In a burrito? Really?”
Essentially, instead of a meat and cheese filling, you use baked sweet potato instead. Mixing it with canned beans (highly suggest refried beans for a burst of flavor), vegetables, seasonings and cheese give it a similar texture to a ricotta filled manicotti. There is still the ooey-gooeyness of the burrito without the bill for the beef.
Sweet Potato Burritos
Makes 9-10 8” Burritos (depending on how heavy handed you are with the filling)
- 1 1/2 pounds (2 good sized) sweet potatoes
- 1 can fat-free refried beans
- 1 Tablespoon Mexican Seasoning (your choice)
- 3/4 teaspoon cumin
- 1/2 teaspoon garlic powder
- Juice of half a lime
- Salt and pepper to taste
- Additional items: 1/4 – 1/2 cup each of chopped olives, chopped tomatoes, chopped cilantro, corn, etc.
- 1 package of 10 8” tortillas
- 1 cup cheese (cheddar, monterey jack or a combination of your choice)
- Pierce sweet potatoes with a fork and place in a 400 degree oven on a baking sheet. Bake 40-60 minutes or until tender.
- Let cool and then peel the skin off of the sweet potato.
- Place sweet potatoes and seasonings in bowl and mash together.
- Taste the mixture and add additional seasonings if necessary.
- Add the can of refried beans and combine, again adjusting seasonings to taste. Stir in any additional items you wish to use.
- Spoon mixture into tortillas, adding cheese on top of the filling, roll up and bake for 10 minutes in a 350 degree oven until heated through. (Or after rolling up you may store in the refrigerator for a day or two and bake at 350 degrees for about 30-40 minutes or until heated through.)
- Serve with your favorite taco toppings (sour cream, guacamole, etc.)