Ingredients

• 1 medium sweet potatoes
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 small onion
• 1 jalapeno pepper
• 1 clove garlic
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 cup corn frozen
• 1/2 cup black beans, drained and rinsed
• 1 cup shredded lettuce
• 3 large flour tortillas

Preparation

1. Peel and cube sweet potato. Double boil potatoes if you are on a low potassium diet. (See helpful hints)
2. Once potatoes are drained, toss with paprika and garlic powder. Dice onion and seed and dice jalapeno. Mince the clove of garlic.
3. In a large saucepan heat olive oil over medium heat for one minute. Add the onion and cook until translucent, about 5 minutes.
4. Add jalapeno, garlic, chili powder, cumin to onion. Stir and cook for 2 minutes.
5. Add corn and beans, cook for 8 minutes.
6. Scoop sweet potato mix into flour tortilla and top with 1/3 cup of shredded lettuce. Fold in the sides of the tortilla and roll up to form the burrito.

Helpful hints

• Double boil method: Peel and small dice potatoes. Place in a large pot of water and bring to a boil. Drain the water and add fresh water to the pot. Bring to a boil, cook for 10 minutes then drain and prepare as desired.
• To cut back on carbohydrates, you may eat in a bowl or on top of salad greens, without the tortilla.
• Potassium from whole foods such as beans and sweet potatoes are not 100% absorbed by the body. Whole foods can be part of a healthy kidney friend diet and contribute other nutrients and vitamins.
• This recipe can be doubled and the second half can be frozen in an airtight container in the freezer for 3 months. Take out and reheat on stove or microwave before putting in tortilla.