Black Bean, Yam, and Amaranth Burrito

Serves     4-6


1 cup amaranth seeds
2 yams, peeled and cut into bit-sized pieces
1-2 tbsp. olive oil
1 cup chopped onion
1-2 jalapeno peppers, minced
½ red bell pepper, chopped
2 garlic cloves, minced
1 cup of your favorite salsa
2 cups cooked black beans, drained
½ cup chopped cilantro
2 tbsp. lime juice
1 tsp. chili powder
1 tsp. cumin
salt and pepper to taste



Chopped avocado
Sour cream


Boil 2 cups of water in a medium saucepan along with a ½ teaspoon of salt and add the amaranth. Reduce the heat and simmer for 20 to 25 minutes. If amaranth is still too wet at the end of 25 minutes, increase heat and cook until dry.

Steam the yams until done, about 10 minutes.

In a large fry pan heat the oil and then add the onion, jalapeno and bell pepper. Sauté until softened, then add the garlic and cook for one more minute. Add the steamed yams along with the rest of the ingredients, through salt and pepper. Add the cooked amaranth.

Serve rolled in tortillas with avocado, sour cream, and more of that favorite salsa that you used!


Notes and Instructions

Recipe adapted from and photo credit: