The Beatles Burrito With Sweet Potato
Ginny
Don't shy away from adding too many spices and herbs, Mexican cuisine is always spiced!
People: 1
30 min

Ingredients

0.5
Avocado
80 grams
Black Beans
30 grams
Cheddar Cheese
0.5
Chili Pepper
2 tsp
Cumin
50 grams
Iceberg Lettuce
0.75 tbsp
Lime
30 grams
Monterey Jack Cheese
2 tbsp
Olive Oil
2 tbsp
Pumpkin Seeds
0.5
Red Onion
25 ml
Salsa
50 grams
Sweet Potato
2
Tortillas

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Prep

  1. Peel and cut your sweet potato. All ingredients should have a similar size and shape.
  2. Wash and cut your iceberg lettuce so that they all have a similar size and shape.
  3. Grate or slice your Cheddar Cheese, Monterey Jack Cheese.
  4. Slice your avocado into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.
  5. Finely chop your chili pepper and red onion.
  6. Cut and squeeze your lime so you can use the juice later.

Heating Steps

  1. Toast pumpkin seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  2. Heat olive oil in a pan and add chili pepper and red onion, cumin and fry at lower temperature for several minutes.
  3. Turn up the heat to medium and add Sweet Potato to your pan and fry for 10 minutes.Finally, add Black Beans and fry for 5 extra minutes.
  4. Toast your tortillas for a few minutes until it is warm.

Finishing Touches

  1. Add your heated ingredients to the wrap.
  2. Mix lime and salsa together in a bowl with salt and pepper, then drizzle on top of your wrap.