This is hands down the best burrito I’ve ever made myself. The best part is that components reheat really well!

Yield: 2

Sweet Potato Roasted Bell Pepper Burrito

Name: Sweet Potato Roasted Bell Pepper Burrito
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 1 Sweet Potato; 7 mini Sweet Peppers or 1 Red Bell Pepper; 1 tomato; 1/2 red onion; 1 avocado; 1 cup brown rice (pre-made); 2 tbs sour cream; 2 tbs reduced fat cheddar; 2 Whole Wheat Tortillas; Cumin; Cinnamon; Salt; Pepper; Chili Powder; Garlic Salt

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

1 Sweet Potato
7 mini Sweet Peppers or 1 Red Bell Pepper
1 tomato
1/2 red onion
1 avocado
1 cup brown rice (pre-made)
2 tbs sour cream
2 tbs reduced fat cheddar
2 Whole Wheat Tortillas
Cumin
Cinnamon
Salt
Pepper
Chili Powder
Garlic Salt

Instructions

Preheat Oven to 350. Peel and cut the sweet potato into cubes. Put on a foil lined baking sheet. Chop the tomato, peppers, and onions into little pieces and add to the baking sheet. Now sprinkle cumin, garlic salt, chili pepper, salt and pepper onto the vegetables, lastly very sparingly sprinkle a bit of cinnamon. Put into the oven until the edges of the vegetables are golden brown-about 20-30 minutes.

Take the tortilla and lay it on a plate, put the rice and half of the vegetable mixture onto the tortilla. Next spread 1 tbs sour cream, 1/2 the avocado and 1tbs cheddar on top of the vegetables, fold edges and serve.