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Friday, June 8, 2012
Avocado Potato and Bean Burritos
* 3-5 small red potatoes
* 1 small sweet potato
* 1 TBS coconut oil
* 1 cup diced onion
* 1 cup of orange pepper
* 1-2 TBS of fresh lemon juice
* 1 cup of fresh spinach finely chopped
* 1.5 cups of black beans rinsed
* sea salt and pepper to taste
* OPTIONAL: 1/2 tsp chilli powder, 1 tsp cumin
* toppings: Avocado, salsa, tomatoes and cilantro
Because I cook for little kiddos I try not to spice up dinner to much for them but adding chili powder and cumin for a little zing is also delightful.
1. In a medium sized pot, add the chopped potatoes and cover with water. Bring to a boil and then reduce heat to a medium. Gently boil/simmer for 12-15 minutes or until just tender.
2. Meanwhile, preheat a large skillet with 1 TBS coconut oil and saute the onion and peppers over medium heat for a few minutes. After boiling the potatoes, drain and gently mash them up a bit, leaving some chunks for texture.
3. Add potatoes to the skillet mixture and saute for another 5-10 minutes or so, reducing the heat if necessary.
4. Add in chili powder and cumin if you want zing and spice. Season generously with salt and pepper to taste.
5. Finally stir in spinach and black beans and saute until heated through. Adjust seasonings to taste and portion on large or x-large tortilla wrap. You can brown them in a skillet before topping. Top with avocado,tomatoes, cilantro, and salsa...or whatever you wish.
at 10:05 PM