A super quick and easy meal that is made from mostly store-cupboard and freezer ingredients, this family favourite is easy to keep all the ingredients on hand and whip up at a moment's notice.
- 300 g (1 and 1/2 cups) sweet potato puree (I microwaved 2 medium sized sweet potatoes for 8 mins and peeled and mashed them)
- 1 400g (14oz) tin cooked black beans
- 200 g (1 cup) frozen sweetcorn
- 200 g (1 cup) frozen sliced peppers (or 2 small bell peppers/1 large of any colour)
- 1/2 small red onion, finely diced (or 4 finely sliced spring onions)
- 1 tbsp jarred jalapenos, chopped, optional (check label to ensure they are sugar free)
- 120 g (3/4 cup) full-fat cream cheese
- 3 tbsp fresh coriander, roughly chopped
- 6-8 wholewheat tortilla wraps (you can use gluten free, low carb or even lettuce leaf wraps to suit dietary preferences)
- handful grated cheddar, for topping
- low sugar salsa, sour cream, more jalapenos, sugar free hot sauce and/or guacamole, to serve
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Preheat the oven to 190C/375F/gas 5 (if baking). Mix the sweet potato puree, black beans, corn, peppers, onion, jalapenos and cream cheese together in a large bowl. Spoon large tablespoons of the mixture into the wraps and sprinkle with the fresh coriander. Fold in the ends of each wrap and roll until closed. Place the burritos, seam side down, in a baking dish, and sprinkle with cheddar.
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You now have two options, depending on how much time you have: the best way is to bake them in the preheated oven for about 15-20 mins, or until the cheese is melted and filling is hot. I personally then like to pop them under a grill (broiler) on a High setting for a few mins until going golden and cheese is bubbling. If you don't have much time, you can pop each wrap in the microwave for about a minute on High and then sprinkle with cheese and pop them under the grill for a few mins until golden and bubbly. Either way, you will end up with a delicious wrap with crispy edges, golden melted cheese and a creamy, sweet filling!