Nikki's Sweet Potato and Pinto Bean Burrito
INGREDIENTS
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ROASTED SALSA:5 tomatillos,
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husked2 serrano chiles,
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stemmed, seeded if preferred
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1/2 small white onion
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1 large clove garlic
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1 cup packed baby spinach
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1/2 cup picked fresh cilantro
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Juice of 1/2 lime
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1/2 teaspoon kosher salt
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AVOCADO CREMA:
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1 ripe avocado
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1/2 cup nonfat Greek yogurt
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Zest and juice of 1/2 lime
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1/4 teaspoon salt
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Pinch ground cumin
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BURRITO:
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1 tablespoon extra-virgin olive oil
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1 medium sweet potato, peeled and cut into 1/4-inch dice (about 2 cups)
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1/4 teaspoon kosher salt
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1/8 teaspoon cayenne
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1/8 teaspoon ancho chile powder
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2 ounces Mexican chorizo, crumbled
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2 scallions, trimmed and sliced
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2 cloves garlic, minced
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1 cup canned pinto beans, rinsed and drained
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2 tablespoons orange juice
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1/4 cup chopped fresh cilantro
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Four 8-inch flour tortillas
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1/2 cup alfalfa sprouts
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4 ounces shredded sharp cheddar
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