Chickpea and Sweet Potato Burritos

August 27, 2012 by Leanne Vogel August 15, 2014

15 minute rosemary infused sweet potato and chickpea burrito mixture. Wrap in a gluten-free brown rice tortilla for a 300 calorie healthy summer lunch!

Ingredients

• 1 tablespoon extra-virgin coconut oil
• 1 medium (130g or 5? long, 2? diameter) sweet potato, diced
• ½ yellow onion, sliced
• 4 sprigs fresh rosemary
• ¼ teaspoon Himalayan rock salt
• 2 cups cooked chickpeas
• 2 tablespoon sun dried tomatoes
• Toppings of choice: chopped romaine, fresh tomatoes, avocado, spinach
• 4 gluten-free brown rice tortillas

Instructions

1. Melt coconut oil in a large cast iron pan on medium heat. Add sweet potatoes, onion, rosemary and salt, cover and cook for 10 minutes. Add remaining ingredients and cook until heated through.
2. Remove from heat and add bean filling to tortilla along with desired toppings. Wrap and serve.
3. Leftover filling can be reheated the next day for lunch in a wrap, as a salad topper, or mixed in with some leftover rice.

Nutrition Information Per Serving