We hosted far-flung friends AND family this year, and while I tried to keep the dishes cholesterol-friendly, in honor of my dear Father in Law, we did kind of tend towards the fatty (bacon draped turkey legs, anyone?) and the buttery and the creamy...so when Sunday rolled around, and all our guests (a houseful and a half!!) had departed, Matt and I (and no-longer-Baby Eddie) were ready for some healthful fare.
I found this in Mothering magazine and want to save it, and then thought I'd also share it here.
Sweet Potato-Lentil Burritos
4 large sweet potatoes, roasted in 425 oven ~one hour (leave oven on after removing potatoes), mashed
2 c. cooked lentils (we did brown rice and black beans together), adding
1 tbs cumin
2 tsp chili powder (We added 2 tsps of Thai Spice, since we ran out of chili powder)
Cilantro
Sour cream
Salsa
~2 c shredded cheese of choice
6 whole wheat tortillas (this was four flour for us, two corn for Eddie)
Assemble the burritos, tucking into oiled casserole dish, and sprinkle any remaining (or extra!) cheese on top.
Bake in the 425 oven for 10-15 minutes, until cheese is melted and tortillas are golden.
(We omitted the baking step, since Eddie was really hungry. These burritos are just fine unbaked, but who doesn't like melted cheese on top??)
We loved them, but Eddie was not such a fan until we dissected his burrito and served him the main components with a spoon for his use...
:D
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