Corn and Sweet Potato Burritos

Name: Corn and Sweet Potato Burritos
Yield: 4

4 servings

Source: Power Foods for the Brain by Neal Barnard, MD; recipe by Christine Waltermeyer, CHHC

Sweet potatoes are the dietary staple of Okinawans, the longest-lived people on Earth, who are known for maintaining mental clarity into old age.

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About the Recipe

298 Calories · 13 g Protein · 15 g Fiber
Dinner

Sweet potatoes are rich in beta-carotene, a powerful antioxidant that strengthens your memory and your immune system.

Makes 4 Servings

2 sweet potatoes, peeled and diced into 1/2-inch (1.3-cm) cubes

1 c (166 g) corn

1 1/2 c (360 g) black beans, drained and rinsed

1 green onion, thinly sliced

1 tbsp (15 mL) lime juice

1 tsp (5 mL) chili powder

1/4 tsp (1.2 mL) iodized salt

1/8 tsp (0.6 mL) ground black pepper

4 8-inch (20-cm) whole-wheat tortillas

1 c (259 g) salsa

2 c (144 g) romaine lettuce, shredded

Place the sweet potatoes in a medium saucepan and add water to come an inch up the sides. Place over medium-high heat and bring to a boil; cook for 5 minutes, or until the sweet potatoes are tender.
Add the corn kernels (frozen or fresh) and cook 1 more minute.
Drain and transfer to a large bowl.
Add the black beans, green onion, lime juice, and chili powder; season with salt and pepper to taste. Warm the tortillas.
Divide the filling among the tortillas, top with the salsa and lettuce, roll the burritos, and serve.