Burrito-Stuffed Sweet Potatoes
Ingredients
The sweet potatoes and filling
-
4
small
sweet potatoes
-
½
cup
uncooked brown basmati rice
-
1
cup
cooked black beans
-
1
teaspoon
ground cumin
-
½
clove
garlic, minced
-
½
teaspoon
olive oil
-
1
teaspoon
tomato paste
-
a pinch
salt
The rustic salsa
-
1
medium
yellow or red bell pepper
-
1
cup
cherry tomatoes, halved
-
½
small
red onion, chopped
-
1
tablespoon
fresh lime juice
-
2
tablespoons
chopped fresh cilantro leaves
-
1½
teaspoons
olive oil
-
to taste
salt and pepper
The guacamole
-
1
medium
ripe avocado
-
½
clove
garlic, minced
-
1
tablespoon
fresh lime juice
-
2
tablespoons
chopped fresh cilantro leaves
-
a generous pinch
salt
For serving
-
to taste
shredded cabbage or romaine lettuce
-
optional
hot sauce
Instructions
- Preheat the oven to 400°F and line a baking dish with parchment paper.
- Prick the sweet potatoes with a fork and bake them for about 45 minutes until tender.
- In a saucepan, combine rice, black beans, cumin, garlic, olive oil, tomato paste, and salt with water. Bring to a boil, then simmer until the liquid is absorbed.
- Make the rustic salsa by mixing bell pepper, cherry tomatoes, red onion, lime juice, cilantro, olive oil, salt, and pepper in a bowl.
- Prepare the guacamole by mashing the avocado and mixing in garlic, lime juice, cilantro, and salt.
- Once the sweet potatoes are baked, cut them open and fill with the rice and bean mixture, top with salsa and guacamole, and serve with shredded cabbage and hot sauce if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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