Ingredients
- 2 large yams or sweet potatoes (1.5 lb)
- 1/2 cup amaranth
- 1 1/4 cups cold water
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1/2 tsp Aleppo chili flakes
- 1 red bell pepper, chopped
- 3 garlic cloves, chopped
- 2 medium tomatoes, chopped
- 1/2 cup salsa, ideally with mango
- 2 cups cooked black beans, rinsed and drained (or a 19-oz can)
- 2/3 cup cilantro, chopped
- 4 tbsp freshly squeezed lime juice
- 1 tsp chili powder
- 1 tsp cumin
- 6 large tortillas
- 1 large avocado, sliced, for serving
- 6 tsp low-fat sour cream, for serving
Directions
- 1. Preheat oven to 400F. Line rimmed baking sheet with parchment or silicone.
- 2. Spread diced yams in a single layer on prepared baking sheet, drizzle with olive oil, and sprinkle lightly with salt and pepper. Mix together to evenly coat and the spread on a single layer on the baking sheet. Roast 35-40 minutes, until yams are softened inside. Set aside. Turn the oven down to 350F.
- 3. Add amaranth to cold water, add a dash of salt and bring to a boil. Simmer for 25 minutes, until the water is absorbed. Set aside.
- 4. Meanwhile, 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 chili flakes and bell peppers and continue cooking for an additional 3-4 minutes, until they begin to soften. Add the garlic and cook, stirring for 1 minute then stir in the cooked yams, tomatoes, salsa, beans, cilantro (if using), lime juice, chili powder and cumin and cook just to heat through, about 3-4 minutes more. Finally, add the cooked amaranth and season to taste with salt and pepper.
- 5. Divide the mixture evenly between the warm flour tortillas. Top with sour cream. Fold up tortillas burrito style, and place on a baking sheet.
- 6. Bake for 12 minutes in the preheated 350F oven, and serve with sliced avocado.
