Getting in Shape

Recipe Sharing

I wanted to share this recipe I made tonight (it was yummy and quick):

Black Bean Sweet Potato Burritos

Makes 4 burritos

1 1/2 cup shredded sweet potatoes (I just peeled, cut into chunks and put them through the food processor)

1/4 onion

(Saute in large frypan in 1 T. oil just until tender.  Add water as needed to prevent sticking.

1 cup cooked black beans

1/2 t. ground cumin

1/4 t. ground cinnamon

1/4 t. salt

(Add and cook until heated through.) 

4 flour tortillas

3/4 c. cheddar cheese (I used mozzarella since it is lower in fat)

Divide bean mixture and cheese among the tortillas and roll up.  Place in a baking pan.  Lightly spray with olive oil.  Cover pan with foil and bake at 350 for 20-25 minutes.

I didn't bake them and it was still really good.  I just put a little salsa on top.

Anyone else have a good, healthy recipe to share?


Re: Recipe Sharing

  • Those burritos sound delicious, I def have to make them. This is a serious fav of mine from the Eating Well website and it's pretty easy!

    Pampered Chicken

    4 boneless, skinless chicken breast halves, (about 1 pound), trimmed of fat4 slices Monterey Jack cheese, (2 ounces)2 egg whites1/3 cup seasoned (Italian-style) breadcrumbs2 tablespoons freshly grated Parmesan cheese2 tablespoons chopped fresh parsley1/4 teaspoon salt, or to taste1/2 teaspoon freshly ground pepper2 teaspoons extra-virgin olive oilLemon wedges, for garnish


    1. Preheat oven to 400°F. Place a chicken breast, skinned-side down, on a cutting board. Keeping the blade of a sharp knife parallel to the board, make a horizontal slit along the thinner, long edge of the breast, cutting nearly through to the opposite side. Open the breast so it forms two flaps, hinged at the center. Place a slice of cheese on one flap, leaving a 1/2-inch border at the edge. Press remaining flap down firmly over the cheese and set aside. Repeat with the remaining breasts.
    2. Lightly beat egg whites with a fork in a medium bowl. Mix breadcrumbs, Parmesan, parsley, salt and pepper in a shallow dish. Holding a stuffed breast together firmly, dip it in the egg whites and then roll in the breadcrumbs. Repeat with the remaining breasts.
    3. Heat oil in a large ovenproof skillet over medium-high heat. Add the stuffed breasts and cook until browned on one side, about 2 minutes. Turn the breasts over and place the skillet in the oven.
    4. Bake the chicken until no longer pink in the center, about 20 minutes. Serve with lemon wedges.


    Per serving: 258 calories; 9 g fat (4 g sat, 4 g mono); 81 mg cholesterol; 7 g carbohydrates; 34 g protein; 1 g fiber; 536 mg sodium; 364 mg potassium.
  • just drooled a little reading both of those! I'm trying this one tomorrow 

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