Sweet Potato Burritos

Holy crap is this a flavorful dish!  I swear, sweet potatoes really never disappoint.  Nick loves Mexican food, so after finding this recipe from The First Mess by Laura Wright, this was the perfect way to feed him a healthier burrito than one he’d get at Taco Bell.  Thank you Laura!!

INGREDIENTS

4 sweet potatoes
½ cup brown rice
1 cup cooked black beans
1 tsp ground cumin
1 garlic close, minced
1 tsp olive oil
pinch of salt
1 ¼ cup vegetable broth
shredded purple cabbage

salsa:

1 yellow bell pepper, seeded and chopped
1 cup heirloom cherry tomatoes
½ cup red onion, chopped
1 Tbsp lime juice
1 Tbsp fresh cilantro, chopped
salt & pepper to taste

guacamole:

2 avocadoes
1 Tbsp lemon juice
½ tsp salt

DIRECTIONS

Salsa:

• In a bowl, combine pepper, tomatoes, red onions lime juice, and cilantro.  Add a pinch of salt and pepper to taste and set aside.

Guacamole:

• Combine avocado, lemon juice, and salt and mash together until fairly smooth.  Set aside.

• Place each baked sweet potato in a shallow bowl to serve.  Cut from top to bottom and spread open with a fork.  Divide the rice and bean mixture into four equal parts and fill each sweet potato.
• Top with the salsa and a dollop of the guacamole.
• Sprinkle with shredded purple cabbage.

• Preheat oven to 400 degrees
• Line a baking sheet with parchment paper.  Take a fork and plunge it into the sweet potatoes several times, then place them on the baking sheet.  Cook them for 45-50 minutes in the oven.
• Combine the rice, black beans, cumin, garlic, olive oil, tomato paste and salt into a pot on the oven.  Add 1 ¼ cups vegetable broth and stir.  Over medium heat, bring to a boil.  Lower once boiling and simmer for about 45 minutes.