Sweet Potato Burritos

 
When I saw this recipe on Fitsugar, I thought it sounded pretty interesting, but what with our new resolution to shape up and tone up I knew I had to give it a go. It promises to be low in fat and low GI but still high on taste (no mean feat...) and it really delivers on that! 



As an added bonus it's also a great end-0f-the-month-money-is-low type of meal and for this I love it even more. I served mine with a dollop of salsa, a sprinkle of coriander and some sliced avo and cucumber salad on the side, which really complemented the meal quite nicely. 

This got the thumbs-up from TheHusband as well, who is normally a bit suspicious of my vegetarian fodder. He is a big meatlover (especially chicken) and lives in fear that I'll convert back to vegetarianism and doom him to the same "fate"!

Sweet Potato Burritos

Makes 6 burritos

1 tablespoon olive oil
1/2 onion, chopped

1 1/2 teaspoons minced garlic

2 tins (400g each) kidney beans, drained

1/4 cup water

1/2 teaspoon chili powder

1 teaspoon ground cumin

2 heaped teaspoons Dijon mustard

1/2 teaspoon paprika
salt to taste

2 medium sweet potatoes
sweet chilli sauce

6 flour tortillas, warmed

1 1/2 - 2 cups grated gouda/cheddar cheese

1. Preheat oven to 180C.
2. Place sweet potato in a microwaveable bowl and microwave on high for 8 minutes until soft. Mash and add salt to taste.
3. Meanwhile, heat the olive oil in a frying pan and gently saute the onion and garlic for a few minutes, until soft. Add to food processor with half the kidney beans and water, and process to a smooth puree. Mash the rest of the kidney beans with a fork and return to the frying pan together with the bean puree. Add spices and cook for another 2 - 3 minutes until fragrant. Add salt to taste.
4. Smear a little bit of sweet chilli sauce on a tortilla, top with a spoonful of beans as well as a spoonful of sweet potatoes. Add some grated cheese on top and fold tortilla up like a burrito. Place in a ovenproof dish and repeat with the rest of the tortillas.
5. Bake for 10 - 15 minutes and serve with tomato salsa spooned on to the burritos and some sliced avocado on the side.
 

Nutritional info (per burrito): Calories 592.1 Total Fat 17.5 g Saturated Fat 6.8 g Polyunsaturated Fat 1.8 g Monounsaturated Fat 7.7 g Cholesterol 22.2 mg Sodium 1,378.6 mg Potassium 513.2 mg Total Carbohydrate 87.5 g Dietary Fiber 10.0 g Sugars 6.1 g Protein 20.2 g