This weekend has been a non-stop blur of activity. After being away in Montreal (photos coming soon!) for five luxurious days last week, I’m now playing catch up with my real life. Back to cooking, recipe developing, photography, writing, working out, and did I mention my day job? I’m also trying to eat a bit lighter than we did on the trip, during which we ingested copious amounts of rich, boozy goodness.
When I pitched this recipe idea to my husband, he doubted it would be filling enough to keep him going until dinner time. Because I am never wrong, he was pleasantly surprised. It was also much tastier than he’d imagined. I win.
Ingredients: (makes 2 to 4 burritos)
whole wheat flour tortillas
1 large sweet potato
1 Tablespoon butter
2 Tablespoons milk
1 teaspoon cinnamon
1/2 cup chopped onion
15 oz can black beans, drained and rinsed
15 oz can garbanzo beans, drained and rinsed
1 teaspoon garam masala
1 teaspoon cumin
1 Tablespoon extra virgin olive oil
1/4 cup pumpkin seeds
Directions: First, start by making the mashed sweet potato filling. Microwave the potato on high, rotating every 3 minutes until cooked through. Scoop the insides in to a mixing bowl and add the butter, milk and cinnamon. Mix until well combined and fluffy.
In a saucepan, heat the olive oil and onion until onions turn translucent. Add in the garbanzo and black beans, garam masala and cumin. Also add a pinch of salt, if desired. Cook until heated through.
Now, assemble the burrito. Smear the tortilla with a scoop of mashed potato filling. Top with the bean and onion mixture, a dollop of sour cream, a few pumpkin seeds and cilantro.
Roll it up and cut in half.
Lunch is served!
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