Monday, July 30, 2012

Meatless Monday: Indian Style Black Bean Burrito


1 medium onion, cut in half and sliced thin  
4 medium cloves garlic, chopped
1 tsp minced fresh ginger
1-1/2 cups sweet potatoes cut in 1/2-inch cubes
1 cup green peppers, thinly julienned
1 cup red peppers, thinly julienned
1 tsp garam masala
1 TBS + 1/2 cup vegetable broth
2 cups or 1 15 oz can black beans, drained
2 oz Chevre goat cheese (optional)
Salt and black pepper to taste
4 whole wheat (or GF free) tortillas
3 large lettuce leaves
8 tbsp. salsa


1. Chop onions and garlic and let sit for 5-10 minutes to bring out their health-promoting properties.
2. Prepare other vegetables.
3. Heat 1 TBS broth in a 12 inch stainless steel skillet. Healthy Sauté onion, garlic, ginger, and peppers in broth over medium heat for about 5 minutes, stirring frequently. 4. Add garam masala and sweet potatoes and mix well. Add 1/2 cup broth and cook covered on low heat for about 10 minutes, or until potatoes are tender.
5. Add beans making sure they are rinsed and drained well first. Mix, cooking for another 5 minutes.
6. Season with salt and pepper.
7. While vegetables are cooking, shred lettuce.
8. Place vegetable mixture in tortilla and top with goat cheese. Roll and top with salsa and shredded lettuce.