Sweet Potato, Black Beans, and Rice Burritos
1/3 cup of uncooked brown rice
2/3 cup of chicken broth
1 bag of the sweet potato steamers (you can always make sweet potatoes the traditional way but this was much faster!)
I can black beans drained
3 T lemon juice
1 t cumin
1 t chili powder
1 T vegetable oil
1 clove garlic
1/8 of an onion chopped
salt and pepper to taste
Burrito size tortillas
1 cup of white cheese (I used my Monterrey Jack)
what to do:
1. Cook brown rice according to directions with the chicken broth instead of water. For most brown rice you get it to boil, then simmer for 50 minutes, then let it sit for 10 and fluff!
2. In a bowl, mix the beans with the lemon juice and seasonings. Heat the oil in a skillet over medium-low heat. Cook the onions and garlic 2-3 minutes until soft. Add the bean mixture and warm through.
3. Make the mashed sweet potatoes. (I used the steamer ones in the frozen isle. All you do is microwave it in the bag, then pour into a bowl and mash SO EASY!)
4. BURRITO ASSEMBLY: Layer ingredients down the middle of tortilla in this order: Cheese, rice, beans, sweet potatoes. You can put as much of each ingredient as you would like. Fold the top and bottom then roll up so that it is a closed burrito. Put on a baking sheet. Brush with some olive oil and broil until brown and crispy :) I think it took 12 minutes in my oven. Serve with sour cream, salsa, or whatever! YUM!