•1 sweet potato, peeled, ends trimmed, halved and cut into 4-inch pieces
•1/2 cup corn kernels
•1/2 cup canned kidney beans, drained and rinsed
•1/4 cup finely diced red pepper
•2 green onions, sliced
•4 large whole wheat flour tortillas
•1 ripe avocado, peeled and sliced
•1/4 cup shredded Tex-Mex style cheese
•1/4 cup olive oil
•2 tbsp lime juice
•1 clove garlic, minced
•1/2 tsp ground cumin and chili powder
•1/2 tsp salt
•1/4 tsp pepper
1. Place piece of sweet potato into spiralizer chute.
2.Turn spiralizer on; press sweet potato using pusher until dispensed into bowl.
3. Repeat with remaining sweet potato. Using scissors, trim into shorter strands.
4.Transfer sweet potato to large bowl.
5.Toss with corn, kidney beans, red pepper and green onions.
1.Whisk together oil, lime juice, garlic, cumin, chili powder, salt and pepper.
2. Drizzle over sweet potato mixture and toss to coat.
In large skillet set over medium heat, sauté sweet potato mixture for 10 minutes. Divide evenly among 4 tortillas. Top each with sliced avocado and cheese; fold in sides and roll up into burrito.
Tip: Replace beans with 1 cup shredded rotisserie chicken or 1 cup scrambled eggs if desired.
Tip: Add leftover brown rice if desired. Toss with vegetables to coat with dressing.