Sweet Potato, Black Bean and Kale Burrito
/from Nutritionist, Trisha Mandes, MPHN
This recipe is inspired by a meal Trisha orders for brunch at a local restaurant. Trisha teaches you how to utilize leftovers and items on hand in your fridge as inspiration for meals for the week.
Ingredients:
1 large sweet potato, cubed
1 bunch of kale, destemmed and torn into equal sized pieces
1 can of black beans, drained and rinsed
1 jar of store bought pico de gallo or make it fresh using Trisha's recipe here (add as much desired for taste)
1-2 TB minced garlic
1 cup vegetable stock
Whole grain wraps
Salt to taste
Directions:
Preheat oven to 425 degrees
Toss sweet potato cubes in salt then put on a baking sheet lined with parchment paper. Bake in the oven until evenly cooked (15-20 mins)
Destem kale and rip into equal sized pieces
Heat a saute pan and braise garlic with veg stock for 1-2 minutes
Add kale and extra vegetable stock, toss, then cover for 5 minutes, then toss again (follow Trisha’s Garlicky Kale recipe for deeper instructions if needed).
Warm wrap in the oven or microwave
Remove sweet potatoes from oven when they’re soft and at desired consistency
Assemble burrito: layer kale, sweet potatoes, black beans, and pico de gallo onto a warm wrap
Wrap into a burrito or as a taco
Learn more about how to Shed Pounds Sustainably with Nutritionist, Trisha Mandes, MPHN by watching her one hour training here or schedule a time to chat with her here to see if/how she can help you Shed Pounds Sustainably.