Contributed By: koshka
http://whfoods.org/genpage.php?tname=recipe&dbid=71
The combination of Southwestern ingredients and Eastern seasonings add a unique flavor to this burrito. One serving also provides you with 329% of the daily value (DV) for vitamin A and 180% DV for vitamin C. Enjoy!
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Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Meal Type: Breakfast & Brunch
Lunch
Ingredients
1 Medium onion, cut in half and sliced thin
4 Medium cloves garlic, chopped
1 tsp Minced fresh ginger
1-1/2 cups Sweet potatoes cut in 1/2-inch cubes
1 cup Green peppers, thinly julienned
1 cup Red peppers, thinly julienned
1 tsp Garam masala
1 tbs + 1/2 cup vegetable broth
1 15 oz Can black beans, drained
2 oz Chevre goat cheese (optional)
Salt and black pepper to taste
4 Whole wheat tortillas
Topping
Prepared salsa (optional)
1 Head of romaine lettuce, shredded (remove outer leaves and discard)
Preparation
Chop onions and garlic and let sit for 5-10 minutes to bring out their health-promoting properties.
Prepare other vegetables.
Heat 1 TBS broth in a 12 inch stainless steel skillet. Healthy Sauté onion, garlic, ginger, and peppers in broth over medium heat for about 5 minutes, stirring frequently. Add garam masala and sweet potatoes and mix well. Add 1/2 cup broth and cook covered on low heat for about 10 minutes, or until potatoes are tender.
Add beans making sure they are rinsed and drained well first. Mix, cooking for another 5 minutes.
Season with salt and pepper.
While vegetables are cooking, shred lettuce.
Place vegetable mixture in tortilla and top with goat cheese. Roll and top with salsa and shredded lettuce.
Cook's Notes
Cutting bell peppers thin and the sweet potatoes small will allow their flavors to blend together better as they cook. Store your leftover spices in the freezer to keep fresh for the next time you want to make this special dish.
Nutrition Information