Tuesday, March 12, 2013

Simple Corn and Bean Burritos: Revamped

When I first posted this dinner, I told you all we would make them a lot.  And well, while they haven't seen our table on a weekly basis, I would guess I pull the recipe card out about once a month.  This last time, I had some sweet potatoes to use up and an avocado, so I roasted the sweet potatoes and added the avocados on top.

Now, I'm afraid, the original recipe will seem a bit boring.

Since the revamp was so good, I thought I'd post it here.  I hope you enjoy the flavor combo this brings!

Simple Corn, Bean, and Sweet Potato Burritos

  • 6 cups 1/2-inch cubes sweet potatoes (skins kept on)
  • A little EVOO
  • 1 1/2 cups corn (1 can, rinsed/drained or 2 cups frozen, thawed)
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 t minced garlic or 1/4 t garlic powder
  • 1 t chili powder
  • 1 t cumin
  • 1 can black beans, rinsed and drained
  • 1 1/2 c cooked brown rice
  • 3/4 c salsa
  • 6 soft whole wheat tortillas (or corn)

    -- Roast the potatoes for 40 minutes at 350.  Stirring in the middle to make sure they cook evenly.
    -- After you stir them, saute corn, onion, and green pepper with a little EVOO until soft

    -- Add garlic and spices and stir for 1 minutes
    -- Add beans, rice, and salsa and heat through.
    -- Spoon 3/4 cup portions into tortillas, top with sweet potatoes and avocado, or top with cheese or sour cream or guac or more salsa...and enjoy!

1 comment:

  1. We love the original version and will have to try this one!