Take your taste buds on a South American inspired adventure with these sweet potato and quinoa burritos. Full of bold flavors, hearty ingredients, and a touch of spice, these burritos are the perfect comfort food with a twist.
Ingredients
Makes 4
Sweet Potato 2, medium
Red Quinoa 100g, dry
Water 1.5 cups
Black Beans 1 tin, drained
Tortilla Wrap 4
Red Pepper 1 medium
Brown Onion 1, medium
Sweetcorn 100g
Lime Juice 1 lime
Garlic 3 cloves
Jalapeño Pepper 2
Olive Oil 2 tsp
Cumin 1 tbsp
Red Chilli 1
Salt & Pepper 1/2 tsp of each
Ground Oregano 1/2 tsp
Coriander Leaves 1 tsp
Allergens: Gluten (unless you use corn tortilla wrap)
Method
Preheat the oven to 200°C.
Dice the sweet potatoes into cubes. Place in a roasting tray and toss with olive oil, salt, and pepper. Bake for 20-25 minutes until tender.
Bring quinoa, water, and a pinch of salt to a boil in a medium pot. Cover, reduce heat to low, and cook for 15 minutes.
Heat oil in a large skillet over medium-high heat. Sauté onions for 2-3 minutes. Add garlic, sweetcorn, and peppers, and sauté for another 10 minutes on medium heat. Season with salt, cumin, coriander, and oregano.
Once the sweet potatoes are done, add them to the skillet along with the black beans. Once the quinoa is cooked, add them to the skillet and mix well.
Warm up the tortillas until they are soft and pliable. Spread a layer of the veg mixture, roll up the burritos, tucking in the ends. Fry for 1 minute on each side.
Nutritional Information
Per Serving
KCAL: 460.4 | PRO: 15.3g | CARB: 81.8g | FAT: 7.9g | FIBRE: 12.6g