Say hello to the perfect combination of beautiful and delicious. This Sweet Potato Burrito and Plantain Chips complement each other in a way that many dishes can’t do. The colors of the veggies bring this dish to life.
Did you know that the color of the veggies indicate the types of vitamins and minerals they typically contain? The red color of sweet potatoes and tomatoes illustrate that they are a part of the carotenoid family. Carotenoids are loaded with vitamins A and C. These vitamins play many functions in our body, including supporting eye health and strong immune systems, but they also act as antioxidants. Antioxidants can help fight off chronic diseases by fighting free radicals. Free radical damage has been linked to various cancers, aging, and a variety of diseases.
For the burrito, start by baking your sweet potatoes for about 15 minutes at 375F. Saute some onions and black beans with some pepper and cayenne. Add ¼ cup of beans, ⅓ cup of sweet potatoes, 2 tablespoons of salsa, and 2-3 slices of avocado to each burrito. Enjoy with a side of caramelized onion and kale.
For this recipe, all you need to do is toss in some chopped onions and kale with some sugar and oil over low heat for about 7-10 minutes. The tomato salsa is just as quick and easy. Chop up the onions, tomatoes, garlic, cilantro and mix all together with lime juice, olive oil, and salt and pepper.
Last, but most certainly not least, the plantain chips. Peel and cut the plantains into chip-like slices. Mix the oil and cayenne pepper and coat the chips with the oil mix. Bake in the oven at 375F, making sure to flip every eight minutes. Once they are crispy enough, remove and enjoy with the rest of the meal!
This meal takes you directly south of the border. What do you think of the whole meal? How about using sweet potatoes in your burrito? Let us know what you think in the comments below!
- 2 sweet potatoes
- 1 can of low sodium black beans
- 2 tablespoons of olive oil
- 4 whole wheat tortillas
- 1/4 cup of tomato salsa
- 1 onion
- 1 avocado
- pepper and cayenne pepper to taste (about 1 teaspoon)
- Pre-heat oven to 375 degrees
- Chop sweet potatoes in cubes
- Add to baking pan
- Drizzle with 1 tablespoon of olive oil
- Cook for about 15+ minutes, or until you can penetrate easily with a fork!
- Saute onions in 1 tablespoon of olive oil. Add black beans and 1 teaspoon of pepper and cayenne pepper
- Add 1/4 cup of beans, 1/3 cup sweet potatoes, 2 tablespoons of salsa and 2-3 slices of avocado to each burrito
- 5 cups of kale
- 1 tablespoon of olive oil
- 1/4 cup of red onions
- 1 teaspoon of white sugar
- Pinch of salt & pepper
- Optional: Garlic
- In semi-deep pan, heat olive oil under low flame for about 1-2 minutes
- Add sugar to oil, and wait until it starts browning (3-5 minutes)
- When sugar has a deep brown color, add onions (and garlic-optional) and cook in sugared oil for about 3-4 minutes
- Add in your kale and cook slowly on low heat for about 7-10 minutes
- Make sure your kale doesn’t overcook and become soggy
- Serve, and sprinkle with salt and pepper to your liking
- 1/2 onion
- 1 to 2 tomatoes
- 2 cloves of garlic
- 1/4 cup fresh cilantro, chopped
- juice from 1/2 of a lime
- 1 tablespoon of olive oil
- salt and pepper to taste
- Chop all ingredients and add to bowel
- It’s that easy!
- 2 green plantains
- 1/3 cup of vegetable oil
- 1/4 tablespoon of cayenne pepper
- Sprinkle of salt
- De-skin your plantains
- Cut plantain in very think chip-like slices
- In separate bowl, mix oil with cayenne pepper
- Dip kitchen brush or spread knife into oil mixture and lightly (emphasize on lightly) glaze each plantain slice on both sides with the oil
- Put in pre-heated 375 degree oven
- Every 8 minutes, flip chips over so both sides are getting some love
- When desired crispness is reached, take out, serve, and sprinkle with a little bit of salt. Yum!