So, I wanted to break away from the cook book and try something new, Sweet Potato Burritos.
I used whole wheat tortillas from a local organic shop along with white rice with lime juice, cilantro, and garlic salt as a base.
The rest went something like this:
In one pot:
Black beans and corn with a little chili powder, garlic salt, brown sugar, cumin and pepper.
In the main pan:
- 3 Sweet Potatoes cut into cubes
- 1 Whole Onion diced
- 1 can diced tomatoes
- 2 bell peppers sliced
- 2 cans diced Green chilies
- 1 zucchini thinly sliced
- 1 squash thinly sliced
- A little cilantro
- Crushed red pepper
- Garlic Salt
- Chili powder
- black pepper
- coconut oil
I sautéed the onions and bell peppers in a pan with coconut butter for 5-10 minutes to get them nice and caramelized. I added in the sweet potatoes, green chilies, diced tomatoes, and the spices for 10-15 minutes. Lastly, I threw in the squash and zucchini until soft.
We put it together, and it was delicious and very satisfying.