Prepare time: 20 min Cook: 5 min Ready in: 30 min
- 6 layers of low carb of whole wheat tortillas
- 8 large eggs, use the white only
- 1 ripe avocado
- 1 can of 15 oz canned black beans
- 3 medium sweet potatoes
- 1/3 cup of red enchilada sauce
- ½ cup of reduced fat shredded Mexican cheese
- ¼ teaspoon of chili powder
- ¼ teaspoon of cumin
- Few dashes of red pepper flakes
- Pepper and salt
- Cooking spray
1Wash the sweet potatoes and dry using paper towels. Pierce each of the sweet potatoes with forks for a few times and set aside. Transfer the sweet potatoes into the microwave and cook using high heat for 4 to 6 minutes or until it gets soft and cooked through. In alternative, you can also roast the sweet potatoes in the oven over 400° Fahrenheit for around 45 minutes or until it gets soft. Set aside to cool and then peel the skin and transfer to a medium mixing bowl. Mash them using forks until soft. Set aside.
2Open the black beans can and drain the beans. Rinse under flowing water, and set aside to dry. Take a large mixing bowl and transfer the beans into it. Add the pepper flakes, chili powder, and cumin. Stir until everything is well combined. Set aside. Take the avocados and cut lengthwise. Separate the meat from the skin and cut them into dices.
3Take another medium mixing bowl, and add the egg whites. Beat the egg whites until incorporated and set aside. Take a medium non sticky skillet and layer with cooking spray. Heat the skillet over medium low heat. When it is hot enough, add the egg whites in it. Cook while folding occasionally to get the fluffy texture. When it is cooked, remove the egg whites from the heat.
4Using the same skillet, warm the entire tortillas. Transfer to a plate and set aside. In alternative, you can also warm up the tortillas inside the microwave for 20 seconds. While the tortillas are still warm, lay them out. Divide the mashed sweet potatoes into each of the tortillas and spread it. Do the same thing to the avocado dices, shredded cheese, and the black beans. Drizzle a tablespoon of the enchilada sauce into the surface on each tortilla, and season with pepper and salt.
5Roll up the burritos and set aside. Take a medium baking sheet and line it with baking paper. Transfer the burritos into the baking sheet and heat in the oven over 300° Fahrenheit for 5 to 10 minutes. Serve while it is still hot with hot sauce, salsa, Greek yogurt, and sour cream.