Sweet and White Potato Burritos

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Sweet and White Potato Burritos

 

3 large sweet potatoes, peeled and cut into 1-inch chunks

3 medium white potatoes, peeled and cut into 1-inch chunks

1 large onion, chopped

2 tablespoons peanut oil

1/4 cup chopped parsley or cilantro

Salt and pepper to taste

1 teaspoon chili powder

1/4 teaspoon cayenne pepper, or to taste

1 teaspoon oregano

8 10-inch flour tortillas

 

1. Place potatoes in a large pot. Add water to cover,

bring to a boil, cover, and cook until almost tender,

about 10 minutes. Drain potatoes, reserving 1/3 cup of the

cooking liquid.

2. In a large skillet over medium heat, sauté onions in oil

until softened, about 5 minutes. Add potatoes, parsley, salt,

pepper, chili powder, cayenne, oregano, and reserved cooking liquid.

Toss gently to combine, and cook, stirring occasionally,

for 5 minutes, until potatoes are tender.

3. To assemble burritos, lay a tortilla on a dinner plate.

Spoon about 1-1/2 cups of the filling down the center of tortilla.

Fold the sides in to cover filling and overlap at center,

then turn carefully so seam side is down. Repeat with

remaining filling and tortillas.

 

Makes 8 large burritos.

V PER BURRITO: 385 CAL (19% from fat), 7g PROT, 8g FAT,

71g CARB, 282mg SOD, 0mg CHOL, 6g FIBER

 

 

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Liz

 

T2

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Controlled by Diet, Exercise and Herbs.

lolla

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