A satisfying, low-fat fan favorite packed with flavor. These burritos provide an option for rice or potatoes in the filling so you can choose what’s best for you and your family. They’re also gluten-free and dairy-free! This recipe is so delicious, you won’t even miss the oil that can make regular burritos so heavy and harder on the body.
Potatoes: Abundant in amino acids that specifically inhibit viral growth. Potatoes are high in glucose that provides substance to the liver, as it’s precisely what the liver relies on to keep strong. It also helps build up glycogen storage, the very resource that protects us against blood sugar problems, weight gain, fatty liver, and dirty blood syndrome.
Black Bean Burritos
Place a medium-sized pot on the heat with a steaming basket and add two inches of water. Place the potatoes in the pot, cover and cook until soft. Remove and cool slightly.
Place the cooled potatoes in a medium-sized bowl together with the fresh cilantro and sea salt (if using). Mash until you get a smooth mixture with a few bigger chunks. Set aside.
Prepare the beans by adding the black beans, water, smoked paprika, ground cilantro, cayenne, garlic powder, dried oregano, onion powder, ground cumin, paprika and sea salt (if using) to a saucepan or skillet. Cook for 5-7 minutes, until the liquid has evaporated. Set aside.
To assemble, place a tortilla on a plate or cutting board. Add 1/4 cup of mashed potatoes or rice, a few tablespoons of beans, red onion, shredded lettuce and tomato salsa. Fold in the sides and roll up. Continue with the rest of tortillas. When ready to serve, cut the burritos in half and serve with guacamole (optional).
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Categories: Fat Free, Grain Free, Nut and Seed Free, Main Dish, Lunch, Dinner, Wraps, International, Mexican, Kid Friendly
This item posted: 23-May-2022
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