This may be a plan ahead meal because some of the ingredients may not be stocked in your pantry. This recipe focuses on the sweet potato. I used to think sweet potatoes were just something you eat at Thanksgiving and sometimes add marshmallows to in order to get the kids to try. Boy was I wrong! Sweet potatoes are so beneficial and a very healthy staple to include in your diet. They are loaded with antioxidants, anit-inflammatory nutrients, as well as blood-sugar regulating nutrients. They are also a slower digesting carb (Ugh carb!! No fear, they are GOOD carbs) so it is suggested to eat your sweet potatoes no later than 6pm, or 4 hours before bed.
2 whole sweet potatoes, peeled and cubed small
1 whole red pepper, diced small
1 whole red onion, diced small
2 teaspoons olive oil
1 teaspoon cumin
1 teaspoon chili powder
1 pinch salt and pepper
1 can black beans, rinsed and drained (15 oz. can)
½ cups fresh cilantro, chopped
1 drop doTERRA cilantro essential oil
2 teaspoons fresh lime juice
8 drops doTERRA lime essential oil
2 cups shredded cheddar
1 package burrito-sized tortillas or wraps (6-10 Count) *hint choose whole grain
Pre-heat oven to 425
In a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway through.
Let cool. Add your roasted veggies to a can of rinsed black beans. Add fresh cilantro and cilantro oil, along with lime juice and lime oil. Combine gently. At this point, mixture can be stored for later use.
Warm your whole grain tortillas or wraps in microwave according to directions on package. Spray a casserole dish with nonstick spray or olive oil spray.
Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides, place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together.
Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make the tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.
Makes about 6 burritos.
Added Bonus: Premake your burritos and wrap them in aluminum foil. Keep in refrigerator for 3-4 days for a quick lunch or dinner!