Yam and Black Bean Burritos with Amaranth
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 medium onion, chopped
- 2 tablespoons freshly squeezed lime juice
- 1 cup cooked amaranth
- 2 garlic cloves, chopped
- 2 large yams (1 1/2 to 2 pounds total)
- 1 small jalapeã±o pepper, chopped
- 1/4 to 1/2 red bell pepper, chopped
- 1 to 2 medium tomatoes, chopped
- 1 cup salsa, ideally with mango
- 2 cups cooked black beans, rinsed and drained
- 2/3 cup chopped cilantro
- kosher salt or sea salt and freshly ground black pepper
- 6 warm (gluten-free) tortillas, for serving
- 1 large avocado, sliced, for serving
- 1 cup sour cream, for serving (optional)
- Carbohydrate 46 g(15%)
- Fat 4 g(6%)
- Fiber 10 g(39%)
- Protein 9 g(17%)
- Saturated Fat 0 g(2%)
- Sodium 26 mg(1%)
- Calories 241
Preparation Scrub (but don't peel) the yams, cut them into bite-size pieces, and steam in a saucepan or steamer basket until tender but still holding their shape, about 10 minutes. Heat the olive oil in a large skillet over medium heat, and then add the onions and cook, stirring frequently, until soft, about 5 minutes. Add the jalapeño pepper and bell peppers and continue cooking for an additional 3 to 4 minutes, until they begin to soften. Add the garlic and cook, stirring, for 1 minute, then stir in the yams, tomatoes, salsa, beans, cilantro, and lime juice and cook just to heat through, about 3 to 4 more minutes. Finally, add the amaranth, chili powder, and cumin and season to taste with salt and pepper. Serve in warm tortillas and top with avocado and, if you like, sour cream. With permission from Bob's Red Mill Cookbook: Whole & Healthy Grains for Every Meal of the Day by Miriam Backes and The Bob's Red Mill Family. © 2009 by Bob's Red Mill. Published by Running Press, a member of the Perseus Books Group.
Preparation Scrub (but don't peel) the yams, cut them into bite-size pieces, and steam in a saucepan or steamer basket until tender but still holding their shape, about 10 minutes. Heat the olive oil in a large skillet over medium heat, and then add the onions and cook, stirring frequently, until soft, about 5 minutes. Add the jalapeño pepper and bell peppers and continue cooking for an additional 3 to 4 minutes, until they begin to soften. Add the garlic and cook, stirring, for 1 minute, then stir in the yams, tomatoes, salsa, beans, cilantro, and lime juice and cook just to heat through, about 3 to 4 more minutes. Finally, add the amaranth, chili powder, and cumin and season to taste with salt and pepper. Serve in warm tortillas and top with avocado and, if you like, sour cream. With permission from Bob's Red Mill Cookbook: Whole & Healthy Grains for Every Meal of the Day by Miriam Backes and The Bob's Red Mill Family. © 2009 by Bob's Red Mill. Published by Running Press, a member of the Perseus Books Group.
