Creamy Sweet Potato Burritos

This recipe came about after I came home from the supermarket with a can of chipotle peppers in adobo sauce that mistakenly made it into my cart. It sat in my cabinet for a year before I even opened up the can to see what was inside. One night while making my usual black bean burritos, I opened up the can and the Creamy Sweet Potato Burrito was born. It has evolved a lot from my first attempt, including one fateful evening when I managed to use an entire can of pureed peppers to create burrito filling so spicy we couldn't even eat it. Thankfully, this version has been perfected!

Chipotle peppers have heat plus a distinct smoky flavor that is delicious when added to naturally sweet ingredients like sweet potatoes and bell peppers. Made from smoked jalapeno peppers, chipotle peppers are available in many forms but I like to buy them canned in adobo sauce. These peppers have been stewed in a seasoned vinegar mixture that, when pureed, can be added to anything. A little of this potent sauce goes a long way, so use a gentle hand when adding this to your favorite dishes. Wondering what to do with the leftover pureed chipotle pepper? Here's a great tip from Rachael Ray: pour the leftover puree into a plastic zip-top baggie, keep it in your freezer, and break off a chunk whenever you need it.

There are several health reasons why you should add a little heat to your meal. First, spices and hot peppers make food more palatable, which makes you more likely to stick to your healthy eating plan. Some studies show that the source of the heat in hot peppers, capsaicin, can help boost your metabolism for 20 minutes after your meal. Further, eating spicy foods boosts production of feel-good hormones like serotonin, easing depression and stress. If you aren't a fan of that extra spice, you can counter it by adding a little dairy or an acid like lime juice to tame the heat but not the flavor.

These burritos are simple to put together on a busy weeknight and make delicious leftovers. If you don't have Greek yogurt, you can substitute nonfat sour cream or 4oz reduced fat cream cheese. This filling can also be served in corn tortillas for a gluten-free meal. Serve this filling on whole wheat tortillas for an extra dose of fiber and whole grains, and top with your favorite veggies. Enjoy!

Freeze the extra pureed chipotle sauce.
Break off a little piece anytime you need
to add a little heat to your recipe.

Creamy Sweet Potato Burritos, Serves 6
1 bell pepper, sliced
1/2 red onion, sliced
1 T. oil
2 cans black beans, drained and rinsed
2 sweet potatoes, peeled and cut into 1/2" dice
2 tsp. garlic, minced
3/4 cup nonfat plain Greek yogurt
1-2 T. pureed chipotle pepper, see note
1/2 tsp. salt
1 T. lime juice
1 handful cilantro, chopped
4 oz reduced fat Monterrey Jack cheese, shredded
Lettuce
Tomato
Whole wheat or corn tortillas

Heat 1/2 T. oil in a large skilllet. Add bell pepper and onion, and saute over medium-high heat until just browned but still firm, about 5-6 minutes. Remove from skillet and set aside.

In a small bowl mix yogurt, chipotle pepper puree, cilantro, lime juice and salt. Mix well and set aside.

Reduce heat to medium, add remaining oil to pan and add sweet potatoes. Saute for 5 minutes until potatoes just start to brown. Add 1/3 cup water to the pan and cover with a lid. Continue cooking for another 3-5 minutes until potatoes are just tender to bite but not soft. Add garlic to pan, saute for 1 minute. Add beans and yogurt mixture. Stir well to combine and continue cooking until heated through.

Assemble burritos: warm tortilla, cheese, filling, sauteed peppers, and toppings. Wrap tightly.

Note: Start with one can of chipotle peppers in adobo sauce. Using a blender or food processor, puree the entire contents of the can until smooth. You'll only use 1-2 T. of the sauce for this recipe, depending on how much heat you like. Freeze the rest of the puree for future recipes.