Fresh
Fresh
Red Bean and Sweet Potato Burritos with Cucumber-Corn-Tomato Salsa
Makes 4 burritos
1 sweet potato
1/2 cup white quinoa
1 1/2 cups cooked red beans, or 1 15 ounce can red kidney beans, drained and rinsed
4 whole wheat or brown rice tortillas
1/2 cup sweet corn kernels, steamed until tender
1/2 cup diced cucumber
1/4 cup diced tomatoes
1 scallion, sliced thin
1 serrano pepper, minced
2 tablespoons chopped cilantro
Juice of 1/2 lime
Salt and black pepper
4 small handfuls spinach
1. Preheat oven to 400° F. Wash sweet potato and wrap tightly in foil. Bake in oven until
tender. Peel skin, smash sweet potato, and keep warm.
2. Place quinoa in pot and cover with 1 cup water and large