Mexi-rice and Bean Burritos with Spicy Sweet Potatoes

• YIELD: Serves 4 (4 Servings)
• PREP: 45 mins
• COOK: 45 mins
• READY IN: 1 hr 30 mins

Ingredients

• 8 Multigrain Tortillas
• 4 Cups Red Kidney Beans Soaked Overnight
• 3 Garlic Cloves Minced
• 2 Cups Passata
• 2 Roma Tomatoes Diced
• 1 Tbsp Tomato Paste
• 1 Tsp Cumin
• 1 Tsp Turmeric
• 1 Tsp Chilli Powder
• 1 Cup Parsley
• Juice of 1 Lemon
• Juice of 1 Lime
• 2 Cups Brown Rice Soaked & Cooked
• 1 Cup Coriander
• Tofutti© sour cream to serve
• 1 Large Sweet Potato Cubed
• 1 Tbsp Safflower Oil
• 1 Tsp Chilli Flakes
• 1 Tsp Sweet Paprika

Instructions

1. In a large soup pot, boil the red kidney beans in a litre of water and bi-carb soda until tender (between 25-45 minutes, depending on how fresh your beans are- or use canned)
2. Drain and rinse, and add passata, garlic, tomatoes, paste, cumin, turmeric, chilli and lemon juice, and cook for 15 minutes
3. To the cooked rice, add the lime juice, coriander and parsley- top with plenty of fresh cracked pepper
4. In the tortillas, add the rice and beans, dollop with sour cream, roll and enjoy
5. For the spicy sweet potatoes:
6. Toss the potatoes in oil and spices, and bake at 180ºC for 45 minutes, tossing gently once

• CUISINE: Mexican
• COURSE: Main Meals
• SKILL LEVEL: Moderate