This burrito is fun to make! Plus, you're using kale and sweet potato, so I mean that makes it healthy, right?
One time we went to Asheville, NC. I love it there so much. If you haven’t been you should definitely go. Last time we went, we tried this place called Salsas. Yes it’s Mexican, because we all know by now that I could eat it every day. But it also has a little Caribbean mixed in. I had this awesome burrito there with sweet potato, kale, tofu, pico, guac and black beans. I dream about this burrito often. So, of course, I had to make one of my own. I have an idea. Why don’t you pack a bag, I’ll be by in 20 minutes and we’ll go check out Asheville and that restaurant. Or you can just make this at home. But where’s the fun in that? See you soon!
Recipe: These are really easy to make! You can use my recipe or feel free to add or subtract whatever you want! This makes about two servings.
Ingredients:
Large white or whole wheat tortillas
1 can black beans, drained
1 big handful kale
1 large sweet potato
1/2 block super firm tofu
Veg oil for cooking
1/2 teaspoon each:
salt/pepper/garlic powder/chili powder/onion powder
Optional: Guacamole, pico or salsa
Instructions:
Heat veg oil in a skillet. Peel the sweet potato and dice into cubes. Place in oil, add seasoning. Cook for a few minutes, then add tofu and cook until tofu is brown and potato is medium soft. Add kale last few minutes of cooking until wilted. You can cook black beans separately or add to skillet to heat. Once done, fill tortillas with mixture and fold up. You can serve with salsa, guac or pico.
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