From Cookie and Kate
Burrito-Stuffed Sweet Potatoes
- Time
- 1 hr 5 min
- Makes
- 4
- Ingredients
- 22
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Ingredients
- 4 small sweet potatoes (mine came to about 2 ½ pounds total)
- ½ cup uncooked brown basmati rice, rinsed
- 1 cup cooked black beans (I used canned, rinsed and drained)
- 1 teaspoon ground cumin
- ½ garlic clove, minced
- ½ teaspoon olive oil
- 1 teaspoon tomato paste
- Pinch of salt
- 1 yellow or red bell pepper, seeded and chopped
- 1 cup cherry tomatoes, halved
- ½ small red onion, chopped (mine came to about ¾ cup chopped)
- 1 tablespoon fresh lime juice
- 2 tablespoon chopped fresh cilantro leaves
- 1 ½ teaspoons olive oil
- Salt and pepper, to taste
- 1 ripe, medium avocado
- ½ clove garlic, minced
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro leaves
- Generous pinch of salt
- Shredded cabbage (Laura used green; I used purple) or romaine lettuce
- Hot sauce (optional)
Nutrition · per serving
- Calories
- 388 kcal
- Fat
- 10.9 g
- Fiber
- 15.7 g
- Sugar
- 12.3 g
- Sodium
- 1183.4 mg
- Protein
- 10.5 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Carbohydrate
- 67.1 g
- Saturated fat
- 1.8 g
As published by Cookie and Kate.
The method
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