Sweet Potato Burritos from "Power Foods for the Brain"

      Interesting Facts About this Sweet Potato Burritos:

      • Sweet Potatoes are the dietary staple of Okinawans, the longest-lived people on Earth who are also known for maintaining mental clarity into old age.
      • Beans and chickpeas have vitamin B6 and folate, as well as protein and calcium, with no saturated fat or trans fat. Trans and saturated fats can more than triple your risk for Alzheimer's disease.
      • Moving from one daily serving of vegetables to three or four can reduce the risk of Alzheimer's disease by 40 percent. Corn, leafy greens, onions, and salsa serve as healthful condiments.
      • Choose safe cookware, free of copper and iron. Ceramic and glass pans are safe bets.

      Sweet Potato Burritos
      Serves 4
      Sweet meets spicy in these nutritious and tasty burritos.

      • 2 cups peeled and diced sweet potatoes
      • 1 cup frozen corn kernels
      • 1 15-ounce can low-sodium black beans, drained and rinsed
      • 1 teaspoon very thinly sliced green onion
      • 1 tablespoon fresh lime juice
      • 1 teaspoon chili powder
      • Sea salt and freshly ground black pepper
      • 4 8-inch whole-wheat tortillas, warmed
      • 1 cup prepared salsa
      • 2 cups shredded lettuce

      Place the sweet potatoes in a medium saucepan and add water to come an inch up the sides. Place over medium-high heat and bring to a boil; cook for 5 minutes, or until the sweet potatoes are tender. Add the corn and cook 1 more minute.
      Drain and transfer to a large bowl. Add the black beans, green onion, lime juice, and chili powder; season with salt and pepper to taste. Divide the filling among the tortillas, top with the salsa and lettuce, roll them up, and serve.

      Per serving (1 burrito): 298 calories, 13 g protein, 62 g carbohydrate, 8 g sugar, 2 g total fat, 7% calories from fat, 15 g fiber, 891 mg sodium

      Recipe by Christine Waltermyer, C.H.H.C.
      Power Foods for the Brain by Neal Barnard, M.D.