Saturday, August 6, 2011

Hoff's Sweet Potato Burrito

Hoff's Sweet Potato Burrito
Yields: 6 Burritos

Photo Courtesy:
  • 1 Sweet Potato
  • 1 Sweet Onion - halved
  • 1 cup Brown Rice
  • 2 cups Water
  • 1 can Black Beans - rinsed and drained
  • 2 tbsp Bragg's Liquid Amino Acids
  • 1 tbsp Cumin
  • 1 Lime - halved
  • 6 Whole Wheat Soft Shell Tacos

  1. On a tin foil lined baking sheet, place Sweet Potato and Onion (cut side down).  Fold up tin foil around each and bake in oven for 1 hour at 400 degrees.
  2. In a rice cooker, add Rice, Water and juice from 1/2 of the Lime and set to cook.
  3. Once Rice has cooked and the rice cooker switches to "warm," stir in black beans and allow to warm, while Sweet Potato and Onion continue to cook.
  4. After an hour, poke Sweet Potato with a fork to ensure it is soft and ready, cut in half.  If peel does not readily come off, scoop Sweet Potato out with a spoon and add to rice cooker.
  5. Using a fork to steady the Onion, cut up enough for personal taste (refrigerate the rest for another meal) and add to rice cooker.
  6. Add Bragg's Liquid Amino Acids, Cumin and juice from the other 1/2 of Lime to rice cooker and mix well.
  7. Assemble burritos and enjoy!
Bon App├ętit!
The Hoff

1 comment:

  1. Mmm that looks lovely.

    I made a grilled sweet potato dish the other day, love sweet potato: