Burritos

• servings: 4 servings
• active time: 12 minutes
• total time: 24 minutes

Ingredients

1 sweet potato, diced and roasted (optional)

1 onion, diced

3 cloves garlic, minced

1 capsicum, diced

2 cans black beans, or pinto beans, drained

1 tin diced tomatoes

2 ears of corn (or frozen), charred (optional)

1 tablespoon chili powder

1 teaspoon paprika

1/2 teaspoon ground cumin

2 tablespoons finely chopped fresh cilantro

2 medium limes, juiced

1 tablespoon hot sauce, or to taste

150g melty cheese, like colby or mozzarella

2 avocados, mashed into guacamole.

4 tortillas

1/2 cup cooked rice

Directions

Dice sweet potato, toss in olive oil and salt, throw in oven at 230C on parchment paper.

Toss together cooked rice, with finely chopped fresh cilantro, and a drizzle of lime.

In a large skillet, sauté diced onion, until the onion is soft, about 5 minutes.

Add diced capsicum and cook until soft. Add minced garlic, and cook for another minute.

Add black beans or pinto beans. Add tin of tomatoes. Add frozen or charred corn.

Add salt or vegetable stock. Adjust seasoning as needed.

Nutrition

• Calories: 413 kcal
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 704 mg
• Total Carbohydrate: 73 g
• Dietary Fiber: 10 g
• Total Sugars: 2 g
• Protein: 14 g