Sweet Potato Burritos

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* Exported from MasterCook *

 

Sweet Potato Burritos

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 small sweet potatoes -- (about 10 ounces each) scrubbed but

not peeled

1/2 teaspoon ground cumin

1/8 teaspoon ground nutmeg -- (or better yet, fresly grated)

1/8 teaspoon ground cinnamon

8 corn tortilla -- (6-inch)

1/2 cup rinsed and drained canned black beans

1/2 cup moderately finely diced red onion -- (about 1/2

medium-size onion)

1/2 cup finely shredded Monterey jack cheese

2 cups thinly sliced romaine -- (about 1/2 medium-size head)

1/4 cup low-fat sour cream

 

DANA RICHARDSON, Durham, North Carolina

 

A social worker specializing in crisis work, Dana has an eclectic approach to

cuisine (Japanese, Thai, Italian) and attributes her interest in cooking to the

influence of " a dear friend, Kate, who is eighty-seven. " Now that she's the

mother of a threeyear-old and working part time, Dana finds she can't afford to

dine out as often as she did formerly. " I've learned that I can enjoy many

restaurant dishes for less money if I cook them myself. I collect all the

ingredients I feel may be in a recipe I've tasted in a restaurant, and keep at

it until I've accomplished something that tastes great. My family loves these

burritos! "

 

TIP: To save time, microwave the sweet potatoes. Heres how: Pierce potatoes

deeply in several places with a kitchen fork, place one inch apart on floor of

microwave oven, and microwave on High until soft-about 8 minutes. Let stand in

turned-off oven 3 minutes, cool until easy to handle, and proceed with recipe.

 

1. Preheat oven to 350F. Spread piece of foil on middle oven rack, arrange

potatoes on foil, not touching, and bake until a fork pierces them easily-about

1 hour. Remove foil and potatoes from oven but leave oven on.

 

2. Cool potatoes until easy to handle, then scoop flesh into large bowl. Add

cumin, nutmeg, and cinnamon, mash well, and set aside,

 

3. Coat large baking sheet with nonstick cooking spray and set aside. Also spray

both sides of each tortilla. Spread I tablespoon mashed sweet potato on one side

of each tortilla, leaving 1/2-inch margins all around. Scatter I tablespoon

black beans on each tortilla, then I tablespoon each diced onion and shredded

cheese.

 

4. Fold tortillas in half, pressing edges lightly to seal and turning tortillas

over, if necessary, to keep them from unfolding.

 

5. Arrange tortillas, not touching, on prepared baking sheet and bake uncovered

until tortillas are crisp and filling hot-about 15 minutes.

 

6. Top each tortilla with 1/4 cup romaine and '12 tablespoon sour cream and

serve at once.

 

RE C I P E F R 0 M

 

Dana Richardson; Durham, North Carolina

 

Source:

" Good Morning America/Cut the Calories Coookbook "

Copyright:

" 2000 Sara Moulton and Jean Anderson "

 

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Per Serving (excluding unknown items): 199 Calories; 2g Fat (9.8% calories from

fat); 5g Protein; 41g Carbohydrate; 5g Dietary Fiber; 3mg Cholesterol; 106mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0