I had a good run this morning. I ran over 3.5 miles! It was one of those mornings where I did not want to run and was not feeling great mentally throughout the run, but at the end of the run I was able to keep going farther than I thought. I forgot to start my garmin at the beginning, so I actually ran for 2 more minutes, probably about 3.7 miles.
Before I share my recipe for today, I wanted to give a quick update on bootcamp. We only have one week left – I can’t believe it! I’ve really loved participating because I’ve learned all sorts of new strength exercises as well as cardio circuits. In addition, the support and suggestions from the other participants have been great. This past week, I was really loving doing squats with lateral raises and leg lifts.
You basically go into a weighted squat and stand up raising one leg, and then repeat with the other leg. The day after I first did these, my muscles were really sore – always a good sign!
Moving onto food! The other night, I was in the mood for Mexican. Instead of making my Sweet Potato Enchiladas, I decided to change it up a bit and make Sweet Potato Burritos.
Definitely different from the enchiladas, but oh so good!
Knowing that rice is an essential part of a burrito, I set out to make a healthier brown Mexican rice to fill the burritos. The flavor of the rice blended perfectly with the veggies and when topped with a little guacamole and cheese inside a whole wheat tortilla, the combination was phenomenal.
They are pretty easy to make – just remember that brown rice takes a while to cook! You can be making the sweet potato filling while the rice is cooking as well. Here’s how it’s done:
Cook the rice (with chicken broth) according to package directions. In the meantime, bring an oiled skillet to medium heat and cook your diced onion for about 10 minutes, until softened and beginning to brown. Then add the garlic and cook for another 2 minutes, stirring constantly to prevent the garlic from burning.
When the rice is done cooking, add the onions and garlic, followed by the diced tomatoes and green chilies, spices and salt. Stir to combine and cook for another 5 minutes over low heat. Set aside until you are ready to fill the burritos.
For the sweet potato filling, first heat olive oil in a pan over medium high heat and add the sweet potatoes, chile powder, paprika, cumin and cayenne and stir to combine. Cook the sweet potatoes for 5 minutes, then cover and cook for another 10 minutes, stirring occasionally to prevent burning.
Then add the onions and pepper and cook for another ten minutes, until all of the vegetables are tender.
Then it’s time to assemble your burritos! Start with a whole wheat tortilla, then add the rice, sweet potato mixture, guacamole and shredded cheddar cheese.
Mexican Brown Rice
- 1/2 cup uncooked brown rice
- 1.5 cups reduced sodium chicken broth
- 1/2 an onion, diced
- 1 clove of garlic, minced
- 1/2 10 oz can of diced tomatoes and green chilies
- 1 tsp cumin
- 1/8 tsp cayenne
- salt to taste, optional
- Cook rice (with chicken broth) according to package directions.
- In the meantime, bring an oiled skillet to medium heat and cook your diced onion for about 10 minutes, until softened and beginning to brown. Then add the garlic and cook for another 2 minutes, stirring constantly to prevent the garlic from burning.
- When rice is done cooking, add the onions and garlic. Then add the diced tomatoes and green chilies, cumin, cayenne and salt and stir to combine.
- Cook over low heat for 5 minutes.
- Set aside to use in the burritos.
Sweet Potato Burritos
Adapted from The Picky Eater
- 1 medium sweet potato, peeled and chopping into 1 inch squares
- 1 tbsp olive oil
- 1 red onion, sliced
- 1/2 red pepper, diced
- 1/2 tsp chile powder
- 1 tsp paprika
- 1 tsp cumin
- 1/8 tsp cayenne
- Mexican brown rice (recipe above)
- whole wheat tortillas
- grated cheddar cheese (optional, but makes it so much tastier in my opinion!)
- Heat the olive oil in a skillet over medium heat. Add the sweet potatoes, chile powder, paprika, cumin and cayenne and stir to combine.
- Cook the sweet potatoes over medium heat for 5 minutes. Then cover and cook for another 10 minutes, stirring occasionally to prevent burning.
- Uncover, add the onions and pepper and cook the mixture for another 10 minutes, until all of the vegetables are tender. *Note – if the sweet potato seems to be burning or sticking to the pan, add a tablespoon of water.
- When the sweet potato mixture is done, begin assembling your burritos! First, add a few spoonfuls of rice to the burrito (about 5 tablespoons). Then add the sweet potato mixture, followed by guacamole and shredded cheddar cheese.
- Roll into a burrito (or just a taco) and enjoy!