1 tbsp coconut oil 2 bell peppers (red, yellow, green or orange) cut into strips 1 large onion, sliced 4 garlic cloves, minced 1-2 teaspoons minced fresh ginger (I love ginger so used 2 teaspoons) 1 sweet potato, cut into 1/2 inch cubes 1-2 teaspoons garam masala (2 tsps will give it a little kick) 1/2 cup vegetable stock 1 15 oz. can of black beans, drained and rinsed sea salt and pepper, to taste 1 cup cooked brown basmati rice Whole Wheat or Corn Tortillas
Chutney or Salsa Avocado (optional)
Heat the coconut oil in a large sauté pan. Saute the feel peppers, onion, garlic and ginger over medium heat or 7-10 minutes, until the peppers and onion are soft.
Add the sweet potato and gram masala and mix well. Add the stock, and cover. Cook over medium-low heat for 10-15 minutes or until the potato is tender.
At the end of the cooking time, add the beans and stir to combine. Cook for 5 minutes longer and season with salt and pepper.
Spoon the vegetable and bean mixture, rice, chutney or salsa and avocado evenly down the center of tortilla and then roll it up. Serve immediately.
This can be served for lunch or dinner and is a nice alternative to the traditional burrito.
It looks like we are off to enjoy some Thai food on this lovely Friday evening. So I am off for now but I hope all of you enjoy the rest of your Friday and weekend!