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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 232.8
  • Total Fat: 6.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 339.6 mg
  • Total Carbs: 39.1 g
  • Dietary Fiber: 6.8 g
  • Protein: 6.5 g

View full nutritional breakdown of Samosa-style burrito filling calories by ingredient
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Samosa-style burrito filling

Submitted by: FISH08

Introduction

I love samosas and wish I could have them everyday, so I made this recipe for a burrito filling that tastes like samosa filling. Just roll the warm filling inside a wrap like a burrito and eat! It isn't deep-fried like samosas are, and it has sweet potato instead of white potato. Canned sweet potato makes this quick but you could easily sub in cooked fresh sweet potato instead if you have time, you'd need about 2 cups. I love samosas and wish I could have them everyday, so I made this recipe for a burrito filling that tastes like samosa filling. Just roll the warm filling inside a wrap like a burrito and eat! It isn't deep-fried like samosas are, and it has sweet potato instead of white potato. Canned sweet potato makes this quick but you could easily sub in cooked fresh sweet potato instead if you have time, you'd need about 2 cups.
Number of Servings: 8

Ingredients

    Garlic, 1 clove
    Olive Oil, 2 tbsp
    Onions 1 cup, chopped
    Mustard seed, yellow or black, 1 tbsp
    Cumin seed, 1 tsp
    Del monte canned sweet potatoes, 1 can, drained and rinsed
    Chickpeas, 1 can, drained and rinsed
    Lundberg Wild Blend Brown Rice, cooked, 1 cup
    Carrots, raw, 1/2 cup, diced or matchstick
    Curry powder, 2 tbsp
    Patak's Chilli Pickle, 1 tbsp
    Patak's Hot Curry Paste, 1 tbsp
    Peas, frozen, 1 cup. thawed
    Lemon Juice, 1 tbsp


Directions

Drain and rinse the chick peas and sweet potato (rinse the sweet potato very well, because it is in syrup). Heat oil in a large frying pan over med-high heat, add onion and garlic and cook until soft and beginning to brown. Add mustard seeds and cumin seeds and cook 30 sec or so until they start to sizzle and pop. Add carrots, sweet potato, rice and chick peas and cook while mashing sweet potato slightly with your spatula. Add curry powder, curry paste, pickle, frozen peas and a little water if you need it (just enough water to get the consistency of mashed potatoes). Add lemon juice and stir and cook about 10 minutes until peas are hot. Roll up in a wrap by itself or with lettuce, cilantro, sprouts or other fresh veggies and eat!

Serving Size: 1/2 c

Number of Servings: 8

Recipe submitted by SparkPeople user FISH08.






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