Revolutionary Burritos Food

REVOLUTIONARY BURRITOS

Revolutionary Burritos image

Another copycat recipe from a local restaurant. Fact: we stole the recipe. The name of this Cuban-inspired burrito was changed to protect the innocent.

Provided by COOKGIRl

Categories Lunch/Snacks

Time 15m

Yield 6 burritos

Number Of Ingredients 8

Ingredients

1 cup sweet potato, diced and cooked
1 cup very ripe plantain, thinly sliced
2 cups short-grain brown rice, cooked, to room temperature
2 cups whole black beans, cooked, to room temperature
1 medium red onion, peeled and diced
3/4 cup spicy barbecue sauce (homemade is best, try Finger Lickin Good BBQ Sauce)
6 (10 inch) wheat flour tortillas
olive oil, for frying

Steps:

NOTE: All measurements given are estimated.
In skillet, heat olive oil over medium heat and cook the sweet potatoes until golden on all sides, about 8-10 minutes. Remove from pan and drain on paper towel.
In same pan, cook the plantains on both sides until golden. Drain on paper towel.
Divide remaining ingredients among the tortillas.
Roll up the burrito by first rolling only 1/4 of the way, stop, fold in sides, then roll the rest of the way up.
Serve seam side down.
Raise your fist, shout "Hail, Burrito"! and take a big bite.

Nutrition Facts : Calories 600.5, Fat 8, SaturatedFat 1.9, Sodium 710.4, Carbohydrate 115.5, Fiber 11.1, Sugar 8, Protein 16.9

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