Sweet Potato Burrito Smothered in Avocado Salsa Verde

Ingredients

• 2 medium sweet potatoes
• 1 1/2 to 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked hot paprika (or chipotle powder)
• 1/4 teaspoon cayenne
• sea salt and black pepper
• 4 to 6 whole wheat tortillas
• 2 roasted red peppers (I used jarred)
• 2 cups cooked black beans or 1 can black beans, rinsed and drained
• 1+ cup shredded Jack cheese
• 2 ripe avocados from Mexico
• 1 cup mild salsa verde, jarred
• 2 garlic cloves, roughly chopped
• 1 to 2 teaspoons fresh jalapeño, deseeded and roughly chopped (optional)
• 1 lime, juiced
• 1/4 cup packed cilantro leaves
• up to 2 tablespoons water, to thin as necessary
• sea salt, to taste (optional)
• 1 1/2 cups chopped romaine lettuce
• 1 small red onion, finely chopped
• finely chopped jalapeño (optional)
• sour cream

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 19 of 21 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 19 portions

Ingredient	Portion assumed	kcal
Avocado	1 medium (150g)	240
Potato	1 medium (173g) baked	161
Tortilla	1 medium flour (45g)	140
Olive Oil	1 tbsp (14g)	119
Black Bean	1/2 cup canned (120g) drained	114
Cheese	1 oz (28g) cheddar	113
Yogurt	170g plain Greek	100
Onion	1 medium (110g)	44
Tomato	1 medium (123g)	22
Lime	juice of 1 lime (44ml)	11
Cumin	1 tsp ground (2.1g)	8
Chili	1 tsp (2.7g)	8
Cayenne	1 tsp (1.8g)	6
Black Pepper	1 tsp ground (2.3g)	6
Pepper	1 tsp ground (2.3g)	6
Romaine Lettuce	1 cup shredded (36g)	5
Garlic	1 clove (3g)	4
Cilantro	1 tbsp chopped fresh (1g)	1
Salt	1 tsp (6g)	0
Wheat	not in our table	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.