LibreRecipes

Yam and Black Bean Burritos with Amaranth

Rating

Calories

494.0

Protein

15.0

Sodium

509.0

Fat

6.0

Susan O'Brien (adapted by Lori Sobelson)

2 large yams (1 1/2 to 2 pounds total)

1 tablespoon olive oil

1 medium onion, chopped

1 small jalapeño pepper, chopped

1/4 to 1/2 red bell pepper, chopped

2 garlic cloves, chopped

1 to 2 medium tomatoes, chopped

1 cup salsa, ideally with mango

2 cups cooked black beans, rinsed and drained

2/3 cup chopped cilantro

2 tablespoons freshly squeezed lime juice

1 cup cooked amaranth

1 teaspoon chili powder

1 teaspoon cumin

Kosher salt or sea salt and freshly ground black pepper

6 warm (gluten-free) tortillas, for serving

1 large avocado, sliced, for serving

1 cup sour cream, for serving (optional)

Scrub (but don't peel) the yams, cut them into bite-size pieces, and steam in a saucepan or steamer basket until tender but still holding their shape, about 10 minutes.
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 jalapeño pepper and bell peppers and continue cooking for an additional 3 to 4 minutes, until they begin to soften. Add the garlic and cook, stirring, for 1 minute, then stir in the yams, tomatoes, salsa, beans, cilantro, and lime juice and cook just to heat through, about 3 to 4 more minutes. Finally, add the amaranth, chili powder, and cumin and season to taste with salt and pepper.
Serve in warm tortillas and top with avocado and, if you like, sour cream.