Sweet Potato

Beef Burritos

For those who crave hearty, meaty meals that are both convenient and freezer-friendly, this recipe is a game-changer. By combing ground beef with the natural sweetness of sweet potatoes, the sweet and salty flavour satisfies the taste buds while sneaking in some extra servings of veggies.

Packed with high-quality protein from the beef and fibre-rich sweet potatoes, this burrito not only satisfies your hunger but also keeps you feeling full and energized for hours on end. So whether you're in need of a quick meal on the run or looking to stock your freezer with wholesome options, this high-protein, fibre-packed burrito is sure to become a staple in your recipe repertoire.

Recipe

Prep Time: 30 minutes
Servings: 6-8 servings

Ingredients:

  • 2 large sweet potatoes, peeled and diced

  • 1 pound ground beef

  • 2 red bell peppers, diced

  • 2 jalapeño peppers, diced (seeds removed for less heat if desired)

  • 1 onion, diced

  • 2 teaspoons ground cumin

  • 2 teaspoons chili powder

  • 1 teaspoon paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • Salt and pepper to taste

  • 2 cups shredded cheese (cheddar, Monterey Jack, or your choice)

  • 8 large flour tortillas

  • 4 tablespoons olive oil

Directions:

  1. Prepare the Sweet Potatoes:

    • Preheat your oven or air fryer to 400°F (200°C).

    • Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper in a mixing bowl until evenly coated.

    • Spread the seasoned sweet potatoes in a single layer on a baking sheet or in the air fryer basket.

    • Bake in the preheated oven or air fryer for about 20-25 minutes, or until the sweet potatoes are tender and lightly browned, shaking the basket or flipping halfway through if using an air fryer.

    • Once done, remove the sweet potatoes from the oven or air fryer and set aside.

  2. Cook the Ground Beef:

    • While potatoes are cooking, add the ground beef to a skillet and cook over medium-high heat, breaking it apart with a spoon, until browned and cooked through. Drain excess fat if necessary.

  3. Saute the Vegetables:

    • In the same skillet, add diced red bell pepper, jalapeño pepper, and onion. Cook until softened, about 5 minutes.

    • Sprinkle the spices over the mixture and stir well to coat everything evenly. Adjust seasoning to taste.

  4. Combine and Season:

    • Return the cooked sweet potatoes to the skillet with the vegetables and ground beef. Stir to combine.

  5. Assemble the Burritos:

    • Warm the flour tortillas in the microwave or on a skillet for a few seconds to make them pliable.

    • Divide the sweet potato and ground beef mixture evenly among the tortillas.

    • Sprinkle shredded cheese over the filling on each tortilla.

  6. Roll the Burritos:

    • Fold in the sides of each tortilla, then roll tightly from the bottom up, enclosing the filling.

  7. Serve:

    • Serve the breakfast burritos immediately, or wrap them individually and store in the refrigerator or freezer. They can be reheated in the microwave or in the oven until warmed through.

– Magical Properties –

When it comes to nutrition, my personal mission is to encourage people to consider their diet as a whole, rather than focusing solely on individual nutrients. Nutrition is often oversimplified, with specific nutrients or foods being labeled as either "good" or "bad" by various wellness figures. However, we don't consume nutrients and foods in isolation; rather, we eat them as part of complete meals. This recipe serves as a prime example of reevaluating the recommendation to limit red meat with a more nuanced approach.

The concern regarding red meat typically revolves around its saturated fat content and its potential impact on heart health, as well as its association with an increased risk of cancer. Research supports an excessive intake of saturated fat can elevate cholesterol levels, and a high consumption of red meat may pose a risk of colorectal cancer. However, this recipe cleverly pairs red meat with heart-protective fibre and the antioxidant beta-carotene present in sweet potatoes, helping to reduce that risk.

In essence, I'm not overly concerned about your consumption of red meat as long as you consistently pair it with high-fiber, plant-based foods. Nutrition is nuanced, and I urge you to approach any black-and-white statements with skepticism.

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