Sweet Potato Collard Green Burritos

 

Sometimes I spend months planning recipes in advance. Currently, I have soups, stews and other pre-Thanksgiving comfort-food recipes on the list. But those things will have to wait because my Farmhous...

What you will need

1 medium sweet potato, cubed

1 teaspoon extra-virgin olive oil

½ teaspoon chili powder

2 cups cooked brown rice, lightly salted

1½ cups cooked black beans, drained, rinsed, lightly salted

6 to 8 large collard green leaves

Sea salt & freshly ground black pepper

kernels from 2 ears of corn (about 1½ cups)

2 small tomatoes, diced

⅓ cup red onion, diced

1 garlic clove, minced

1 tablespoon fresh lime juice

1 teaspoon extra-virgin olive oil

sea salt

½ cup plain Greek yogurt

2 teaspoons chipotle paste or 1 canned chipotle pepper, blended*

1 teaspoon lime juice

1 teaspoon extra-virgin olive oil

sea salt

1 teaspoon extra-virgin olive oil

½ medium yellow onion, sliced

1 green bell pepper, sliced into strips

1 teaspoon oregano

½ tablespoon lime juice

1 clove garlic, minced

sea salt & freshly ground black pepper

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