Tag Archives: tortillas

Sweet Potato Burritos

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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)

DIRECTIONS:
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.

SERVING SIZE: 6

NUTRITIONAL FACTS:
Calories……….216
Total Fat……..4 g
Cholesterol….0 mg
Sodium………..576 mg
Potassium…..287 mg
Total Carbs…38 mg
Protein………..7g

NOTES:

SOURCE: AllRecipes.com, contributor Karena

Potato Enchiladas

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INGREDIENTS
4 medium-large firm potatoes, peeled and diced
1 can pinto or black beans, drained and rinsed
1 onion, chopped
1-2 cloves fresh garlic, minced
1 1/3 cup vegetable broth
1-2 jalapenos, seeded and minced
2 tablespoon chili powder
freshly ground pepper
1 1/2 cup fresh spinach, thinly sliced
½ cup grated soy cheddar cheese (optional)
8 fat free flour tortillas
2 ½ cups enchilada sauce

DIRECTIONS
Preheat oven to 350 degrees. Cook potatoes in water to cover until almost tender, about 5 to 7 minutes. Drain and set aside.

Place the onions and garlic in about ¼ cup of the broth in a large non-stick frying pan. Cook, stirring frequently until onion softens slightly. Add jalapenos and another ¼ cup of the broth. Cook for an additional minute. Add potatoes, mix well and continue to cook and stir. Add the remaining broth, the chili powder and several twists of freshly ground pepper. Cook and stir for another minute. Add the spinach and soy cheese. Mix well. Remove from heat and set aside.

Place ½ cup of the enchilada sauce in the bottom of a lightly oiled baking dish. (To lightly oil a baking dish, place a small amount of oil on a paper towel and rub over the bottom of your baking dish.) Note: I omitted the oil altogether, as the enchilada sauce on the bottom of the baking pan was fine.

Take 1 tortilla at a time and spread a line of about ¼ cup of potato mixture down the center of each tortilla. Roll up and place seam side down in the baking dish. Repeat until all filling is used. Pour remaining sauce over the tortillas. Cover and bake for 30 minutes.

Serve with extra enchilada sauce on the side or with some fresh salsa.

SOURCE: The McDougall Newsletter November 2003

Chipotle Bean Burritos

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Ingredients
1 Tablespoon canola oil
1 garlic clove, minced
1/2 teaspoon chipotle chili powder
1/4 teaspoon salt
1/3 cup water
1 (15-ounce) can organic black beans, drained
1 (15-ounce) can organic kidney beans, drained
3 tablespoons refrigerated fresh salsa
6 (10-inch) reduced-fat flour tortillas (such as Mission)
1 cup (4 ounces) shredded reduced-fat 4-cheese Mexican blend cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine lettuce
6 tablespoons thinly sliced green onions
6 Tablespoons light sour cream

Directions
Heat the oil over medium heat in a large skillet. Add garlic and cook for about 1 minute. Stir in chili powder (and salt if desired), cook for 30 seconds and add the water.  Reduce the heat and simmer for 5 minutes. Remove from heat add the salsa. With a fork mash the bean mixture and add to the skillet.

Warm tortillas for about 30 seconds. Spoon in beans and top with Romaine, sour cream, cheese, tomato and green onions. Roll up and enjoy.

Notes
One of the first meals my son actually enjoyed. He did ask if they were going to be better than the bean burrito he gets at Taco Bell. The chipotle chili powder added just a bit of kick, but not too much that it overpowers those with a sensitive palate. I also  added a bit of salsa to my burrito that gave it that “Bam!” as another chef would say. I bought a BBQ chicken and chopped up the meat for my wife who added it to her burrito. As with all these recipes, experiment

Crispy Fish Tacos

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Ingredients
Peanut oil (I used olive oil)
2 cups panko flakes
3 eggs, beaten
Kosher salt
Ground pepper
2 lbs. halibut, snapper or other firm white fish
8 corn tortillas (or flour, if preferred)
1/2 head napa cabbage, shredded
Pink Chili Mayo
Lime wedges

Pink Chili Mayo
1 1/2 cups mayonnaise
1 1/2 cups sour cream
2 canned chipotle peppers in adobo sauce
Juice 1/2 line
Kosher salt and freshly ground black pepper

Baja Cream
1/2 cup mayonnaise
1/2 cup sour cream
2 Tbsp. fresh lime juice
1 Tsp. (packed) finely grated lime zest
Pinch of salt

Directions
Fill a 12″ heavy bottom pan with oil and heat to 375 degrees. Place panko flake into a shallow dish. Beat 3 eggs with 2 tablespoons of water and place in a separate shallow dish. Salt and pepper the each side of the fish. Cut fillets into 1 inch wide strips. Dip fish in the egg and then coat them with panko flakes. Set coated fish aside for about 10 minutes. Place a few strips of fish at a time in the pan until cooked thoroughly, about 3 to 5 minutes. Remove from pan and place on paper towel to drain.

For the pink chili mayo, place the mayonnaise, sour cream, chipotle peppers and lime juice in a blender and process to a puree. Refrigerate the mayo for 30 minutes to let the flavors blend; taste and adjust seasoning with salt and pepper.

For the Baja cream combine all ingredients and stir. Salt to taste.

Notes
A very good fish taco recipe that uses panko flakes rather than a batter. The end result is light crunch on the fish that carries a good taste. I fried my fish in olive oil, but peanut or vegetable oil can be used. The last few times I have cooked these tacos I have preferred cod over halibut or snapper, then again maybe it’s because it was the only fish I had in the freezer. I also used shredded cabbage instead of shredding my own, call me lazy but I call it a time saver.

The pink chili mayo can be adjusted to your liking when it comes to how spicy you like your sauces. I usually don’t put any of the actually chipotle peppers, instead just use the adobo sauce which has a nice spice to it. If you are like hot, then by all means use two peppers and the adobo sauce.