A blog by ordinary people about living an extraordinary life
Meg and I love Mexican-inspired dinners. I mean, what is not to love? Cheese, tomato, avocado, wrapped inside a burrito. Add in some of your favorite ingredients (beans, beef, pork, chicken). Anything can go inside a wrap, so why not try using sweet potatoes? I have to admit I was a bit nervous, but when you add some cheese and butter to the sweet potatoes, you really can’t go wrong. And I gotta say, we have been on a roll with delicious dinners, and this one was one of the best so far!
Preheat the oven to 425F. Using a knife, pop several holes in the sweet potatoes. Place on a baking sheet and bake for 20-25 minutes, until some caramelized juices start to come out of the potatoes. Remove from the oven and set aside. Once the potatoes have cooled slightly, cut them in half and spoon out the inside into a large bowl. Add 2 tablespoons of butter, season with salt, pepper and cumin. Mash the sweet potatoes.
Heat a non-stick pan over medium heat. Add the onions and cook until slightly browned, about 7-10 minutes. Set aside. To the pan add the drained beans, and add in 1 cup of water. Bring the water to a boil and cook the beans for 3-5 minutes, until warmed and slightly softened. Drain the beans and add fresh chopped cilantro.
Warm the wrap over a gas grill or in the oven. To make the burrito, spoon some of the mashed sweet potatoes on the wrap. Top with onions, red pepper, beans and sliced jalapenos.
There was even some leftover potato and toppings, so I added some sliced avocado to them today and that was my readymade lunch! What a great morning rush shortcut.