SWEET POTATO BLACK BEAN VEGETARIAN BURRITOS
Healthy Sweet Potato Black Bean Vegetarian Burritos stuffed with sweet potato, black beans, avocado and brown rice. They're gluten-free, vegan and make a fabulous breakfast, lunch or dinner that's ready in under 30 minutes!
Provided by Kim Lee
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 425ºF and line a baking sheet with parchment paper. Spread cubed sweet potato evenly over baking sheet, spray with an olive oil or coconut oil cooking spray and lightly season with salt. Roast for about 15 minutes and until slightly tender.
- Meanwhile, in a large skillet over medium heat, add oil, onion and bell pepper. Sauté for about 5 minutes, stirring frequently. Add minced garlic and cook about 1-2 minutes more. Add in salt and seasonings and stir well.
- Add black beans and cooked rice and sauté for another 5 minutes on medium heat.
- Stir in roasted sweet potato until everything is warm and fully combined. You can mash the sweet potato with a fork if some pieces are too large.
- Add filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.
Nutrition Facts : ServingSize 0.5 cup of filling, Calories 123 kcal, Carbohydrate 24.3 g, Protein 4.5 g, Fat 1.1 g, SaturatedFat 0.2 g, Sodium 345.7 mg, Fiber 5.3 g, Sugar 2.2 g
SWEET POTATO AND BLACK BEAN BURRITOS
Provided by Molly Yeh
Time 40m
Yield 10 burritos
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F.
- Add the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside.
- Add 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed.
- Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. For freezer meal prep, wrap tightly in plastic wrap or parchment paper and store in an airtight container or bag. Freeze for up to 3 months.
- To reheat, place wrapped burrito in the microwave and reheat for 3 minutes, flipping once. Unwrap, garnish with the cilantro and hot sauce, if desired, and serve!
WHOLE WHEAT SWEET POTATO AND BLACK BEAN BURRITOS
The first time someone mentioned making sweet potato burritos I backed away. Eventually, however, I decided to come up with a recipe and they're truly wonderful, despite my initial reservations.
Provided by Omm6806
Categories Mexican
Time 55m
Yield 5-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Heat oil in large skillet. Saute onion until soft and transparent. Add garlic, cumin seeds, coriander seeds, mustart, cayenne pepper and soy sauce and saute for an additional minute.
- Stir in beans, sweet potatoes, lemon juice, jalapenos and cilantro. Gradually add water to desired consistency and heat until warmed through.
- Divide mixture evenly among the warm tortillas. Top filling with half the cheese.
- Roll burrito style or fold into pockets/envelopes. Place on baking sheet. Brush lightly with oil or melted butter. Sprinkle remaining cheese over burritos.
- Bake for 20 minutes and serve with additional cilantro and salsa.
Nutrition Facts : Calories 742.7, Fat 27.1, SaturatedFat 15.1, Cholesterol 71.6, Sodium 1380.9, Carbohydrate 89.2, Fiber 23.4, Sugar 10.6, Protein 39
BLACK BEAN VEGGIE BURRITOS
Sweet potatoes give these baked burritos a unique twist. Packed with tender veggies, cheese and spices, they'll make a mouthwatering dinner any night. -Carissa Sumner, Washington, DC
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large microwave-safe bowl, combine the sweet potato, onion and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender. Stir in the beans, corn, green pepper, lemon juice, garlic and seasonings., Spoon a heaping 1/2 cup filling off center on each tortilla. Sprinkle with 1/4 cup cheese. Fold sides and ends over filling and roll up., Place seam side down in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through. Serve with yogurt and salsa.
Nutrition Facts : Calories 362 calories, Fat 12g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 505mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 7g fiber), Protein 16g protein.
BLACK BEAN AND SWEET POTATO BURRITOS (SLOW COOKER)
From "Best Recipes All New Slow Cooker", this flavorful and economical recipe is very quick to throw in the crock pot. It is great wrapped in tortillas or served on top of rice (My kids enjoy it both ways!). I double the recipe but not the spices. Note: 11/8/06 I added about 3 tbs. (plus the juice) of crushed pineapple and it was a very good variation!
Provided by Roxygirl in Colorado
Categories Lunch/Snacks
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine Chili powder, oregano, and cumin in small bowl and set aside.
- Layer sweet potato, beans, half of chili powder mix, garlic, onion, jalapeno pepper, green pepper, remaining half of chili powder mix and corn in slow cooker. (Note: I cook the onions, garlic, and sometimes add some green salsa, before I put them in the crock pot. Also, Sometimes I just throw in some taco seasoning.).
- Cover and cook on LOW 5 hours ore until sweet potato is tender. (Note: with my crock pot it takes about 3-4 on low).
- Stir in lime juice and cilantro.
- Spoon 2 TBS cheese in tortilla and top with 1 cup filling.
- Fold tortilla to close.
- Microwave until cheese melts.
Nutrition Facts : Calories 286.5, Fat 8.1, SaturatedFat 4.4, Cholesterol 18.9, Sodium 175.3, Carbohydrate 42.4, Fiber 11.3, Sugar 4, Protein 15.2
SWEET POTATO AND BLACK BEAN BURRITOS RECIPE BY TASTY
Here's what you need: medium sweet potatoes, olive oil, smoked paprika, garlic powder, kosher salt, pepper, medium yellow onion, jalapeño, garlic, chili powder, ground cumin, cayenne pepper, black beans, corn, large flour tortillas, lettuce, diced tomato, shredded vegan cheddar cheese, guacamole
Provided by Rachel Gaewski
Categories Lunch
Yield 3 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400°F (200°C).
- Add the sweet potatoes to a baking sheet with a drizzle of olive oil, the paprika, garlic powder, salt, and pepper. Toss until well coated.
- Bake for 20 minutes, flipping halfway through, until the sweet potato is tender.
- Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the jalapeño, garlic, chili powder, cumin, and cayenne pepper and cook for 2-3 minutes, until the spices are fragrant. Add the black beans and corn, season with salt and pepper, and cook until warmed through, 3-4 more minutes.
- To assemble a burrito, add ⅓ of the bean and corn mixture, ⅓ of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
- Enjoy!
Nutrition Facts : Calories 547 calories, Carbohydrate 96 grams, Fat 12 grams, Fiber 17 grams, Protein 16 grams, Sugar 16 grams
BLACK BEAN SWEET POTATO BURRITOS
I made these before a busy week and discovered that they are a covenient, healthy and savory quick meal that's great for travel or a short lunch. I'm not a vegan, but I use vegan cheese because it's much quicker to grate, tastes good and melts instantly. Baking the burritos allows the tortillas to create a crispy seal around the contents so nothing falls out.
Provided by Valeria
Categories Lunch/Snacks
Time 50m
Yield 8 burritos
Number Of Ingredients 8
Steps:
- Saute sweet potatoes and onion in large skillet with 1 tablespoon oil just until tender. Add water or apple juice as needed to prevent sticking.
- Add black beans, spices and salt and cook until heated through.
- Divide bean mixture and cheese among tortillas and roll up. Place in 9 x 13 inch baking pan. Lightly spray with olive oil if desired. Cover pan with foil and bake at 350F for 20-25 minutes. Garnish with sour cream, salsa and fresh cilantro or wrap up for a to-go meal.
Nutrition Facts : Calories 250.4, Fat 3.4, SaturatedFat 0.4, Sodium 631.9, Carbohydrate 46.5, Fiber 5.5, Sugar 2.4, Protein 9.2
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SWEET POTATO BLACK BEAN BURRITOS RECIPE - CHISEL & FORK
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Ratings 4Category Main CourseCuisine MexicanTotal Time 1 hr
- Preheat oven to 425°F and line a baking sheet with aluminum foil. Dice sweet potatoes into 1/2 inch cubes and toss with 2 tbsp olive oil. Lightly season with salt and pepper. Roast for about 20 minutes until tender and toss halfway through.
- While sweet potatoes are roasting, heat a large skillet over medium heat. Add 1 tbsp olive oil, onion and pepper and sauté for about 5 minutes. Add garlic and sauté for another 3 minutes. Mix in cumin, paprika, cayenne, salt and pepper. Add drained black beans and cooked rice and sauté for another 5 minutes. Remove from heat and add in the roasted sweet potatoes and lime juice. Mix well.
- Add a heaping 1/2 cup of filling to the tortillas and top with some pepper jack cheese. You can also add other toppings like cilantro, salsa, lettuce or avocado (only if eating that day). While filling and wrapping the tortillas, heat a large ridged skillet over medium heat and spray with some oil cooking spray.
- Put two burritos folded side down on ridged skillet. Place weight on top (I have a cast iron grill press that works great). Cook each side for about 3 minutes or until you get grill marks. You can also use a panini press. Repeat until all wraps are done. (you can skip this who step of grilling them if you don't have the time, but I like the texture it adds)
SWEET POTATO AND BLACK BEAN BURRITOS - FOODIECRUSH
From foodiecrush.com
4.8/5 (5)Estimated Reading Time 5 mins
- Place sweet potatoes in a microwave safe bowl with a tablespoon of water and cook for 3 minutes, or until tender. Set aside.
- Heat oil over medium heat. Add onion, garlic, and peppers and cook until onions are translucent, about 3 minutes. Add beans and sweet potato and cook until heated through, about 3 minutes.
- Add creme cheese and stir until combined. Add salt and stir. Scoop onto whole wheat tortillas and top with cilantro and tomatoes.
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From ambitiouskitchen.com
5/5 (41)Total Time 25 minsCategory Breakfast, Healthy, VegetarianCalories 398 per serving
- Cook sweet potatoes: Pierce sweet potatoes with fork a few times. Place in microwave and microwave on high for 4-6 minutes or until cooked though. This may take up to 10 minutes depending on how thick your sweet potatoes are. Alternatively you can roast them in the oven at 375 degrees for 45 minutes or until fork tender. Once sweet potatoes are cooked, remove the skins and place potatoes in a medium bowl. Mash with a fork; set aside.
- In a separate large bowl, add black beans, cumin, chili powder and red pepper flakes, if desired. Stir to combine then set aside.
- In a separate medium bowl, beat eggs (or egg whites) together. Spray a skillet with nonstick cooking spray and place over medium-low heat. Add in eggs and cook. Fold every few minutes to get fluffy eggs. Once cooked, remove from heat.
- To assemble burritos, make sure you have slightly warm tortillas; it makes them easier to roll. You can warm them up for 10-20 seconds in the microwave before assembling. Lay out warm tortillas and evenly distribute and spread mashed sweet potato on each as demonstrated in the video. Evenly distribute scrambled eggs, diced avocado, black beans, and shredded cheese on each tortilla. Next drizzle about tablespoon of enchilada sauce in each. Season with salt and pepper, if desired. Tuck ends in, then roll up burritos.
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