Monday, April 2, 2007

Sweet Potato Burritos

Sweet Potato Burritos

This is another great meatless meal, but it is still filling and has lots of flavor. Nice and healthy, but tasty too. You can do this in a crockpot or in the oven.

1 T veg. oil
1 large yellow onion, thinly sliced
1 green pepper, finely chopped
2 cloves of garlic
1 large green chili, seeded and diced
1 T chili powder
1 tsp dried oregano
1 tsp ground cumin
2 medium sweet potatoes, peeled and cut into ½ inch cubes
1 cup frozen or fresh corn kernels
1 can kidney beans

flour tortillas
cheddar or jack cheese, shredded
sour cream

Heat the oil in a large frying pan and cook the onion, bell pepper, garlic andgreen chile for 3-4 minutes. Stir in the chili powder, cumin and oregano and cook for 1 minutes more

In the slow cooker, layer half the sweet potato then half the onion mixture, corn and drained kidney beans. Repeat the layers. Put on the lid and cook on low for 5-6 hours, or until the sweet potato is tender. (You can also roast this mixture in the oven for about 45 minutes)

Wrap filling in warm torillas, top with cheese and sourcream.

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