Black Beans and Yams Burrito
That’s it, spring is finally here to stay! We can now enjoy the sunshine and the rising temperature. I had an urge to share a Mexican recipe, the famous burrito! The version I am suggesting is vegetarian, but this recipe can also be prepared with chicken or beef.
Per serving: 396 calories / 55 g carbs / 14 g gras / 19 g proteins / 5 g fibre
10 ml (2 teaspoons) olive oil
1 onion, chopped
2 garlic cloves, chopped
1 average yam, grated and cubed
1 sweet red pepper, cubed
2 tomatoes, cubed
540 ml (1 can) black beans, drained and rinsed
15 ml (1 tablespoon) chili powder
5 ml (1 teaspoon) garlic powder
½ jalapeno papper, chopped (to taste)
6 7-inch whole wheat tortillas
250 ml (1 cup) light mozzarella cheese, grated
1 avocado, cut in slices
60 ml (1/4 cup) light sour cream
Salt and pepper, to taste
Side dish (per person)
6 cherry tomatoes
¼ cucumber, sliced
- In a pan, cook the onions in olive oil over medium-low heat for 5 minutes.
- Then, add the garlic, yam and sweet red pepper. Cook for another 2 minutes, and then add the tomatoes, black beans, chili powder, garlic powder, jalapeno pepper, salt, and pepper. Reduce heat and simmer for 10 minutes or until the yams are cooked.
- Right before serving, heat the tortillas in the oven or microwave. Add the black beans mix in each tortillas, and garnish with mozzarella cheese, avocado slices, and sour cream.
By Sophie Blais