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Correo Electrónico
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Ingredientes
- 1 Tbsp. oil
- 1/2 c. minced onion
- 1 x garlic clove, chopped
- 3 Tbsp. chunky peanut butter
- 1 can sweet potatoes in syrup, (23-ounce.) liquid removed, rinsed
- 1 can black beans, (15-ounce.) rinsed liquid removed
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1/4 tsp grnd red pepper, (cayenne)
- 6 x flour tortillas, (10-inch)
- 3/4 c. thick & chunky salsa or possibly picante
- 6 Tbsp. lowfat sour cream
- 1/4 c. minced green onions
- 2 Tbsp. minced fresh cilantro
Direcciones
- Heat oil in large skillet over medium heat till warm. Add in onion and garlic; cook and stir 2 to 3 min or possibly till tender. Stir in peanut butter, sweet potatoes and beans; mash slightly. Add in cumin, cinnamon and grnd red pepper; mix well. Reduce heat to low; cover and simmer 2 to 3 min or possibly till thoroughly heated, stirring occasionally.
- Meanwhile, heat tortillas according to package directions. To serve, spoon and spread scant 1/2 c. sweet potato mix across center third of each tortilla. Top each with 2 Tbsp. salsa, 1 Tbsp. lowfat sour cream, 2 tsp. green onions and 1 tsp. cilantro; spread to cover sweet potato mix. Fold sides of each tortilla 1 inch over filling. Fold bottom 1/3 of tortilla over filling; roll again to enclose filling. Place seam side down on serving platter.
- 6 burritos
