With a few more weeks of winter to go, I am still feeling the need to hibernate with warm, comforting foods. In the last couple of years, I’ve found that I really love eating sweet potatoes. They really add a lot of flavor to any dish and go great with other fall and winter ingredients, particularly apples. Not to mention they are healthier than regular white potatoes.
As a tribute to my friend the sweet potato, and to my friend Heather who asked me to do a burrito challenge this month, I decided to make a comforting Sweet Potato and Apple Burrito with Kale. I hope you enjoy it too!
Sweet Potato and Apple Burrito
By Emily of (Mainly) Gluten Free in NYC
Makes 4 burritos
1 medium sweet potato
1 Granny Smith Apple
1/4 cup finely chopped kale leaves (bok choy will also work)
4 teaspoons light butter
1/4 teaspoon Allspice
1/4 teaspoon Cinnamon
4 soft shell white corn tortillas (I like Mission’s brand, but you can use any you wish)
Wash and prick the sweet potato a few times with a fork. Place on a paper towel in microwave-safe dish an heat in the microwave for 4-5 minutes. When finished, set aside to cool for a few minutes. While the potato is cooking, thinly slice a Granny Smith apple. Heat the apple in the microwave for about 30 seconds, or until soft. Lightly rinse the kale leaves and heat in a small frying pan for about a minute (no oil or butter needed.) Scoop out the contents of the sweet potato with a spoon and add to a small mixing bowl. Add butter, allspice and cinnamon and combine until well mixed.
In the frying pan, heat each side of the corn tortilla shell. The idea here is to soften and warm the tortilla, especially if it has been sitting in the fridge. Make sure not to burn either side. When the tortilla is ready, it will be pliable but won’t fall apart in your hands. Turn off the heat and gently place on a plate.
Evenly spread a 1/4 of the sweet potato mixture onto the tortilla. Add a layer of apples, and sprinkle with kale. Cover the filling of the burrito by raising the bottom half the tortilla to meet its center. Fold over each side flap, cover with the remaining top of the tortilla and turn over onto the plate.
Do you have ideas for other breakfast burritos, or for future monthly challenges? Please comment and let me know your ideas!