VEGGIE FAJITA BURRRITOS ENJOY DAN:

  SABRINA’S VEGGIE FAJITA BURRITOS by CHEF DAN:

8 burritos

 

INGREDIENTS:

5 cups sweet potatoes, peeled and cubed

1/2-teaspoon kosher salt

1 tablespoon olive oil

4 garlic cloves, minced

1 red bell pepper, deseeded and sliced into thin stripes

1 red onion, thinly sliced into 1/2-moons

1 jalapeño pepper, seeded and thinly sliced

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon chili powder

1 (15 Oz) can black beans

1 (15 Oz) can fire roasted diced tomatoes 2 tablespoon lemon juice

1 cup quinoa

8 eight-inch corn tortillas

1 avocado, sliced

 

DIRECTIONS:   

1.   Cook quinoa according to package directions.

2.   Place the sweet potatoes in sauce-pan with the salt and water to cover.

3.   Cover and bring to a boil, then simmer for about 10 minutes.

4.   Drain and set aside.

5.   In a skillet add the oil over medium-high heat.

6.   Add the onions, red pepper, jalapeño and sauté for 5 minutes.

7.    Then add the garlic cumin, coriander, chili powder and sauté for 2-3 minutes longer.

8.    Add tomatoes, and stir to mix.

9.   Lower heat, cover and simmer for 5 minutes.

10.                Remove from heat and stir in black beans.

 

ASSEMBLE:     (PRE-HEAT OVEN TO 350 DEGREES)

1.   Lightly oil a baking dish.

2.   Spread 1 scoop of pepper onion & bean mixture to bottom 1/3-of tortilla.

3.   Top with 1 scoop of quinoa, add slices of avocado.

4.   Roll it up tightly, and place it seam side down, into the baking dish.

5.   Bake for 30 minutes, until piping hot.

6.   Served topped with salsa.

 

ENJOY DAN.                    BON-APPETITE!!