Sweet Potato, Black Bean Burrito
Just one sweet potato gives you 400% of the vitamin A you need each day. This helps keep your eyes healthy as well as your immune system, your body's defense against germs. It's also good for your reproductive system and organs like your heart and kidneys.
Natural compounds called carotenoids give sweet potatoes their rich color. Carotenoids are also antioxidants, which means they have the power to protect your cells from day-to-day damage.
1 large sweet potato cut into cubes
1 can low sodium black beans
1 can of diced tomatoes and green chilis
1 onion diced
2 large garlic cloves minced
1 small jalapeno minced
2 packed cups of power greens
1.5 cups riced cauliflower
1 tsp chili powder
1 tsp cumin
sprouted wheat tortillas
sea salt and pepper to taste
Season cubed sweet potato with sea salt and pepper. Put into air fryer at 375 degrees for 10-15 minutes. I start checking at 10 minutes- you want them cooked through but not crisp.
Saute onion (reserve some of your diced onions for topping your burrito), garlic and jalapeno on medium-high heat. I sprayed my pan with olive oil (I use a Mister Spray bottle) and added in the veggies. When the onions are translucent add 1 drained can of black beans, the can of tomatoes and the riced cauliflower. Add in the seasonings. Top with the power greens and top with a lid until the greens wilt. Add in the sweet potatoes. Adjust seasonings if needed.
Heat up your tortillas. Add guacamole and top with the sweet potato, veggie mix. Top with chopped onion, cilantro, cabbage and a squeeze of lime before rolling up.
Or make quesadillas. Add vegan cheese to the tortilla and add some sweet potato, veggie mix to half the tortilla. Fold the tortilla in half and cook until crisp on both sides.
Recipe by Raw Chef Debra Garner
To learn more about the plant-based diet please visit her Facebook page