These burritos are not only delicious, but they are filling and packed with nutrients. Sweet potatoes are source of potassium, fiber, beta carotene, calcium, protein and vitamin A. The beans are a good source of minerals such as folic acid, magnesium, zinc and iron. Good belly filler, indeed!
Ingredients:
Filling:
- 1 can (15 oz.) aduki beans (I used no salt added variety. You could use black beans instead)
- 2 large (orange fleshed)sweet potatoes, diced in 1 inch cubes
- 1/4 cup vegetable stock or canned vegetable broth
- 2 T fresh squeezed lime juice
- 1 tsp. ground cumin
- 1/2 tsp. ground coriander
- 2 tbsp olive oil
- 1 1/2 c shredded Monterrey jack cheese, queso fresco or whatever you have in the house (I had sharp cheddar so that is what I used today)
- 2 c flour (can use white or whole wheat)
- 2 tbsp canola oil
- ¾ milk (water can be used also)
- 1 tsp baking powder
- ¼ tsp salt or other seasoning like garlic powder or cumin or both
- I sometimes through in a tbsp or two of flaxseed meal
To make the tortillas: Whisk together the dry ingredients in a bowl. Drizzle the oil throughout the dry ingredients and work it into the mixture with a fork or your fingers. Pour in the milk and combined until you have a shaggy dough. Turn this out onto a floured surface and kneed until combined. Be careful not to over-knead. Place a damp towel over the dough and let rest for 20 minutes. Heat a cast iron pan on th stove on med-high. Cut the dough into eighths. Roll out an eighth onto a floured surface. Place the tortilla in the hot pan. When air pockets start to appear (40 seconds or so), flip your tortilla.
To make the filling: Heat olive oil in a dutch oven or large pot on medium. Add sweet potatoes. Cook for a half hour or until they start to get pretty soft. Add vegetable stock and deglaze. Add the beans and spices. Simmer for 15-20 minutes. Add lime. Simmer for another couple minutes. Spoon the filling onto a tortilla. Top with cheese and enjoy!
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