Sweet Potato Burritos

INGREDIENTS:Sweet Potato Burrito
1/2 onion, chopped
1-1/4 cloves garlic, minced
2 cups canned kidney beans (or black beans), drained
2/3 cup water or vegetable broth
1 tablespoon chili powder
3/4 teaspoon ground cumin
1-1/4 teaspoons prepared mustard
1 teaspoon Sriracha Hot Chili Sauce, or to taste (optional)
1/2 teaspoon cayenne pepper, or to taste
1 tablespoon Bragg’s Liquid Aminos or tamari (soy sauce)
1-1/2 cups cooked and mashed sweet potatoes
6 (10 inch) whole wheat tortillas, warmed
cheese sauce (optional)

Preheat oven to 350 degrees. Heat a skillet, and saute onion and garlic until soft using a bit of water. Stir in beans and mash. Add the mashed sweet potato. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili sauce, chili powder, cumin, mustard, cayenne pepper and liquid aminos.

Divide bean and mashed sweet potatoes mixture down the center of a warm whole wheat tortilla. Spoon in cheese sauce. Fold up tortillas burrito style, and place on a baking sheet. Bake for 12 minutes in the preheated oven, and serve. This made 6 average size or 4 large burritos.


Total Fat……..4 g
Cholesterol….0 mg
Sodium………..576 mg
Potassium…..287 mg
Total Carbs…38 mg


SOURCE: AllRecipes.com, contributor Karena

Just Small Potatoes

I am still about 2 weeks short of going 4 months since changing my diet and eating habits. It’s been a wonderful change that has benefited myself, wife and to a lesser degree my son. Along with the blood work results trending down, my weight it down nearly 30 pounds and I have been walking and lifting weights more than I have done in the past. As of yesterday my wife was down 11 pounds, but hasn’t adhered as strictly as I have. I am fine with that, for the most part she eats what I cook but has come to find a favorite in these last few months.

Never before did I think we would be buying 20 pound bags of potato or 10 pounds of sweet potatoes. I didn’t think I would be search for the best deals on bulk foods, such as nutritional yeast, beans and rice. Yet as soon as I find the best way to store these items I will make the plunge and buy in bulk. I was surprised to see Costco carrying a 25 pound bag of brown rice and a 20 pound bag of pinto beans.

Potatoes have become our “new meat” at the dinner table. I know that sounds a bit strange, but this ingredient can used in many dishes in a variety of ways. My wife used to enjoy eating my turkey & spinach enchiladas. When I change my way of eating, giving up meat I was able to find a enchilada recipe that used potatoes as the meat filling. Much like the turkey recipe, I would saute garlic and onion with some vegetable stock or broth and then add the chopped, boiled potatoes. Add in some spinach and cover with sauce. It’s a quick and simple recipe.

This has been the staple of our diet for the past few weeks, my wife cannot get enough of the potato enchiladas I have been making. I could use a change, unfortunately I don’t have the time to cook 3 different meals a night to feed the family. I have been scouring many vegetarian and vegan web sites and started to collect a fair numbers of sites that I will hope to use in the future. Unfortunately cooking on the McDougall program is a different than a cook claiming to be vegetarian or vegan. Many of these recipes still use a fair amount of fats, including olive oil. I have found that the case with a few vegan cookbooks I have recently purchased.

As I have mentioned before, this is a challenge but a welcome one. I have been fairly successful making meals that are relatively quick and easy and taste good. I know many I talk to about the way I eat have a misconception I am stuffing my face full of salad. That could not be further from the truth. I have yet to be hungry since I changed my eating habits and if I do get hungry, then chances are I have missed a meal. This has been too frequent at work, as I do not take lunch and hesitate to spend any money to eat out.

Tonight was a bit of an experiment. I found a recipe online for sweet potato burritos. The wife’s comment was “interesting taste.” I guess these won’t be able to replace the potato enchiladas. Still these burritos had a nice flavor that could easily be modified or spiced up to your liking. It also included onions, kidney beans along with cumin, chili powder, cayenne pepper, mustard and soy sauce. I know, it doesn’t sound good, but it was. Recipe soon.