Sweet Potato Burrito Wraps

To make this a gluten-free recipe, choose a corn tortilla instead of whole wheat.
A nut-free recipe.

My kids started at a new school this year in Idaho, and the school does not have a lunch service.  I’m certainly not upset about this lack of lunch service, since there are so many problems with the lunch service across our nation’s schools.  So I’m using my time-tested method of sending the kids to school every day with the “Lap Top Lunch Box.”  But the climate is a cold one here in Idaho, especially this time of year, and sometimes there is just something wonderful about having a warm, steaming lunch.

So with the help of a bunch of slow cookers from Hamilton Beach, financial support from school parents and a discount at our local grocer Atkinson’s Market, I’ve embarked on a mission to provide at least monthly lunches to the kids that will be warm, delicious and nutritious.  With the start of the new year, I am re-naming the “Simple Dinners” blog to “Delicious and Nutritious” so that I can share these lunch recipes with you.  I’ll also be sharing all kinds of other recipes on this blog, as it will be an easy way for me to answer that question that I’ve been getting so often lately, “Will you share that recipe?”.  Breakfasts, snacks, lunches and dinners, even the occasional dessert will appear –more delicious than nutritious in the case of some desserts, but we all need a sweet treat here and there.

The lunch project kicked off in late December, with a recipe that I improvised from Juliette’s Britton’s Wholesome Heart blog.  To make the dish extremely appealing to kids, I decided to swap out the summer squash for butternut squash.  This worked out very well in my at-home test on my daughter and several of her friends.  But I appeared at the store on my shopping trip for the actual school lunch, and the convenient frozen squash by Stahlbush Island Farms (a time saver)  was out of stock!  So substituted sweet potatoes (also conveniently available in frozen cubes from Stahlbush Island Farms), and I came with Sweet Potato Burrito Wraps.  The recipe was a HIT with the kids—they filled out a recipe evaluation for me and it got all smiley faces with comments like, “OMG!” and “Sooooo good!”. If you want to try it for your kids, here is what you do:

In a large slow cooker, combine:
-3 packages frozen sweet potatoes
-1 package of frozen corn
-2 cans of black beans, thoroughly rinsed
-2 jars of salsa
-1 tub (8 oz) of soft cream cheese

This above will be the base for your burrito wrap “filling”.  (Your shopping list will also need to include brown rice to add to the filling, whole grain tortillas, and toppings for the burrito wraps—I used lettuce, bell peppers, cilantro and extra salsa).  

Cook on high for several hours (you need to have a higher heat given the frozen veggies).  I did this the night before.  In the morning, I cooked 1.5 (dry) cups of brown rice with 3 cups of water in the rice cooker, and I added the cooked rice to the veggie/bean/salsa goodies in the slow cooker.  Once the cooked rice is mixed in, you keep the filling warm by setting the slow cooker to “Warm” –and keep it there all morning before lunch.  We had the slow cooker right in the kids’ classroom so they could smell the delicious aroma!  When the lunch hour arrives, here is how we served the Sweet Potato Burrito Wraps:
-The kids took a whole grain tortilla

-Added filling

-Added veggie toppings

-Rolled it up and dipped in salsa.

Then ate it.  And loved it.  Yum!  I’ll be back with more hot lunch recipes as our lunch project moves forward.  Happy New Year!

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Comments

  1. These are delicious! I have a very picky family, and they loved them! I also made them for a cooking class last night where they were also a big hit. I did have a couple of people comment that they had some “kick”. Adjusting the amount of salsa helps with this.

    Because I couldn’t find frozen sweet potatoes other than french fries, I used 4 large, fresh sweet potatoes which I peeled and sliced to about 1/4 inch thickness. I originally cooked it with about 24oz of salsa. When added the rice I added another 12 ounces of salsa.

    Thanks for the great idea!

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