original recipe found in Nov/Dec 2010 issue of Mothering Magazine
I don't care for sweet potatoes all the much...and neither does my husband. But this recipe is actually really good. And I feel good about eating it, because it is so stinkin' healthy!
2 large sweet potatoes
2 C. cooked lentils
1 C. salsa
2 C. Pepper Jack cheese (or cheddar, or Monterey Jack, or whatever strikes your fancy), shredded
1 TBS. cumin
2 tsp. chili powder
salt, to taste
whole wheat tortillas
Bake the potatoes for an hour at 425 degrees F. When they come out, let them cool enough to handle (I usually skip this part...because I'm hungry and don't want to wait), peel them and mash them in a large bowl. Add the cooked lentils, salsa, spices and about 1 1/2 C. of the cheese. Mix it all up really well. Put a big dollop of the mix onto a tortilla and roll it up like a burrito. Place in a greased 9x13 pan. Fill the pan tightly with your rolled burritos. Sprinkle the remaining cheese on top and put in the oven (still at 425 degrees) for 10-15 minutes.
My husband (who, remember, doesn't like sweet potatoes) says that these taste like they are full of taco meat...with just a slightly softer texture. In other words, he likes them...except for the fact that they are sweet potatoes.
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