Dr. Neal Barnard’s Brain-Protective Recipes

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Sweet Potato Burritos

 

Ingredients

Serves 4

 

2 cups peeled and diced sweet potatoes

1 cup frozen corn kernels

1 (15-oz) can low-sodium black beans, drained and rinsed

1 tsp very thinly sliced green onion

1 tbsp fresh lime juice

1 tsp chili powder

Sea salt and freshly ground black pepper

4 (8-inch) whole-wheat tortillas, warmed

1 cup prepared salsa

2 cups shredded lettuce

 

Directions

Place the sweet potatoes in a medium saucepan and add water to come an inch up the sides. Place over medium-high heat and bring to a boil. Cook for 5 minutes, or until the sweet potatoes are tender. Add the corn and cook 1 more minute.

 

Drain and transfer to a large bowl. Add the black beans, green onion, lime juice and chili powder. Season with salt and pepper to taste. Divide the filling among the tortillas, top with the salsa and lettuce, roll them up and serve.

 

Per serving (1 burrito): 298 calories, 13 g protein, 62 g carbohydrate, 8 g sugar, 2 g total fat, 7% calories from fat, 15 g fiber, 891 mg sodium