Serves 6 (1 serving = 1 burrito)
6 Dr. Praeger’s Sweet Potato Pancakes,
cooked according to package directions
2 tablespoons olive oil, divided
1 small onion, diced
1 clove garlic, minced
1 15-oz. can low-sodium black beans, drained
2 tablespoons water
2 tablespoons cilantro, chopped
1 teaspoon dried oregano
1 teaspoon salt, divided
½ teaspoon fresh ground black pepper
¾ lb. skinless boneless chicken breasts, thinly sliced
1 teaspoon chopped chipotle pepper in adobo
1 teaspoon cumin
1 large tomato, seeded and diced (1 cup)
1 ½ cups shredded lettuce
1 avocado, cut into 12 slices
Low-fat sour cream (optional)
Four 10-inch whole-grain or spinach tortillas
1. Using a serrated knife, thinly slice cooked pancakes and reserve.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat.
3. Add onions and cook until soft and translucent, about 8 minutes. Add garlic and cook one additional minute. Add beans, water, cilantro, oregano, ½ teaspoon salt and ¼ teaspoon pepper and cook 2 minutes. Remove from heat, cover and keep warm.
4. In a mixing bowl combine chicken, chipotle, cumin, remaining ½ teaspoon salt and ¼ teaspoon pepper and stir until chicken is coated with spices. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook chicken until browned and cooked through, 5 to 6 minutes.
5. Arrange one tortilla on a flat work surface. Four inches from the lower edge of the tortilla, layer ¼ cup lettuce, 2-3 tablespoons tomato, ¼ cup black bean mixture, ¼ cup chicken mixture, 1 sliced potato pancake and 2 slices avocado, leaving 2 inches on each side of the tortilla. Wrap tightly and seal in foil. Garnish with sour cream if desired.