Sweet Potatoe Burrito and Low Sodium Salsa Recipe
Here is a great twist on an old favorite. Looking for your favorite burrito but want it to be heathlier. Just make a few changes and you have a great meal
LOW-SODIUM POTATO BURRITOS
8 sweet potatoes
3 tablespoons extra-virgin olive oil
1 tablespoon dried thyme
1 teaspoon garlic powder
1 tablespoon dried marjoram
3 medium onions, diced
8 ounces frozen roasted corn, thawed
2 cups low fat shredded cheddar cheese
2 tablespoons unsalted butter
1/4 to 1 cup half-and-half or use soy milk
8 burrito-size corn or low carb tortillas
Sour cream (optional)
Salsa (optional; recipe follows)
Cholula hot sauce (optional)
Heat oven to 350 degrees.
Immerse unpeeled potatoes in water in a saucepan; bring to a boil, turn down heat to medium and cook until fork-tender, 15 to 30 minutes. Drain; peel off skin and place in medium bowl. Let cool before handling.
In large skillet, heat oil and add dried herbs and onions and cook until onions are translucent. Add corn and saute 15 minutes. Add corn to potatoes along with butter. Mash and gradually add half-and-half until smooth. Place equal amounts of potato-corn mixture on eight tortillas; roll each and place in baking dish. Cover with cheese and/or salsa and bake for 30 minutes at 350 degrees.
Makes 8 servings.
LOW-SODIUM TOMATO SALSA
1 medium jalapeno pepper, seeded and diced, you can omit.
2 large, ripe tomatoes, peeled, seeded and diced (about 3 cups)
1/2 cup no-salt tomato sauce
1 glove mashed garlic
1 bunch green onions
3 tablespoons minced fresh cilantro or 1 1/2 teaspoon dried
1 tablespoon Cholula hot sauce
In medium bowl, combine the tomatoes, tomato sauce, garlic,green onions, cilantro, and jalapeno pepper.
Pour in blender, mix until well blended not pureed. Refrigerate, covered.
This is best a few hours after it's made. Can be refrigerated 2 days.
Makes 3 cups.
Per serving (1 tortilla with salsa): (based on 1/4 cup half and half and not including optional items): 525 calories, 20 g fat, 9 g saturated fat, 40 mg cholesterol, 200 mg sodium, 73 g carbohydrate, 8 g fiber, 6 g sugar, 16 g protein
LOW-SODIUM POTATO BURRITOS
8 sweet potatoes
3 tablespoons extra-virgin olive oil
1 tablespoon dried thyme
1 teaspoon garlic powder
1 tablespoon dried marjoram
3 medium onions, diced
8 ounces frozen roasted corn, thawed
2 cups low fat shredded cheddar cheese
2 tablespoons unsalted butter
1/4 to 1 cup half-and-half or use soy milk
8 burrito-size corn or low carb tortillas
Sour cream (optional)
Salsa (optional; recipe follows)
Cholula hot sauce (optional)
Heat oven to 350 degrees.
Immerse unpeeled potatoes in water in a saucepan; bring to a boil, turn down heat to medium and cook until fork-tender, 15 to 30 minutes. Drain; peel off skin and place in medium bowl. Let cool before handling.
In large skillet, heat oil and add dried herbs and onions and cook until onions are translucent. Add corn and saute 15 minutes. Add corn to potatoes along with butter. Mash and gradually add half-and-half until smooth. Place equal amounts of potato-corn mixture on eight tortillas; roll each and place in baking dish. Cover with cheese and/or salsa and bake for 30 minutes at 350 degrees.
Makes 8 servings.
LOW-SODIUM TOMATO SALSA
1 medium jalapeno pepper, seeded and diced, you can omit.
2 large, ripe tomatoes, peeled, seeded and diced (about 3 cups)
1/2 cup no-salt tomato sauce
1 glove mashed garlic
1 bunch green onions
3 tablespoons minced fresh cilantro or 1 1/2 teaspoon dried
1 tablespoon Cholula hot sauce
In medium bowl, combine the tomatoes, tomato sauce, garlic,green onions, cilantro, and jalapeno pepper.
Pour in blender, mix until well blended not pureed. Refrigerate, covered.
This is best a few hours after it's made. Can be refrigerated 2 days.
Makes 3 cups.
Per serving (1 tortilla with salsa): (based on 1/4 cup half and half and not including optional items): 525 calories, 20 g fat, 9 g saturated fat, 40 mg cholesterol, 200 mg sodium, 73 g carbohydrate, 8 g fiber, 6 g sugar, 16 g protein
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