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
SWEET POTATO AND BLACK BEAN BURRITO
Sweet potatoes add an unexpected creaminess to the filling in these burritos. Serve the burritos on a bed of rice, if you like, with plenty of salsa. Enjoy!
Provided by Sharon123
Categories Southwestern U.S.
Time 1h5m
Yield 8-12 portions
Number Of Ingredients 14
Steps:
- Preheat the oven to 350*.
- Place the sweet potatoes in a medium saucepan with the salt and water to cover.
- Cover and bring to a boil, then simmer until tender, about 10 minutes.
- Drain and set aside.
- While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chile.
- Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes.
- Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently.
- Remove from the heat and set aside.
- In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth (or mash the ingredients in a large bowl by hand).
- Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.
- Lightly oil a large baking dish.
- Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish.
- Cover tightly with foil and bake for about 30 minutes, until piping hot.
- Serve topped with salsa.
SWEET POTATO AND BLACK BEAN BURRITO
Black Beans: You can use one 15-oz can of black beans, drained and rinsed, or if you're up for cooking from scratch, here are two options: Simplest Slow Cooker Black Beans Pressure-Cooked Black Beans
Provided by Alexandra Stafford
Categories Burrito
Time 40m
Number Of Ingredients 17
Steps:
- In a large sauté pan set over medium heat, sauté the onions and garlic in 3 tablespoons of the oil until the onions are translucent. Add the grated sweet potatoes, chili powder, cumin and cayenne and cook, covered - covering is important to prevent sticking - for about 8-10 minutes, stirring every few minutes to ensure it's not sticking or burning. When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. Stir in the cilantro. Squeeze 1/2 a lime over the sweet potatoes, mix, taste, and adjust with more lime and salt to taste until it tastes nicely seasoned.
- Gather all of your ingredients. I like to warm up my beans in a small skillet, and if my sweet potato filling has been refrigerated, I like to warm that up, too. I also like to quickly warm up my tortillas (30 seconds) in a large, dry skillet.
- Place a tortilla on a plate. Top with lettuce. Top with beans, then cheese, sweet potato filling, sour cream, and a big squeeze of lime. Roll into a burrito. Halve and serve. (Obviously: layer the fillings as you wish.) Repeat with remaining tortillas and ingredients.
ADDICTIVE SWEET POTATO BURRITOS
Once you've had one, you'll want another. The recipe is a little different from most burrito recipes, but I've had many, many requests for it. Serve these with sour cream, chopped green onions, and salsa.
Provided by Karena
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
- Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet.
- Bake in the preheated oven until warmed through, about 12 minutes.
Nutrition Facts : Calories 504.6 calories, Carbohydrate 76.6 g, Cholesterol 19.8 mg, Fat 8.5 g, Fiber 13.4 g, Protein 20 g, SaturatedFat 4.2 g, Sodium 1028.5 mg, Sugar 5.1 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!
SWEET POTATO AND BLACK BEAN BURRITOS
Tom Kerridge packs all the veggies into this delicious, smoky burrito recipe. Choose a non-dairy alternative to Greek-style yoghurt for a vegan version of these delicious burritos. Each serving provides 685 kcal, 25g protein, 101g carbohydrates (of which 21g sugars), 22g fat (of which 5g saturates), 26g fibre and 1.5 salt.
Provided by Tom Kerridge
Categories Main course
Yield Serves 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6.
- Prick the sweet potatoes all over with a fork and put on a small baking tray. Bake for 50-60 minutes, or until soft all the way through. Remove from the oven and allow to cool. Turn off the oven. Scoop out the flesh from the sweet potatoes into a large bowl.
- Put half of the black beans into a food processor with the walnuts and blend until smooth. Add to the sweet potato flesh, with the remaining black beans, paprika, dried herb mix, garlic powder and onion powder. Season with salt and pepper and mix well.
- Line a baking tray with baking parchment. Divide the mixture into four portions and shape into logs, about 15 x 7 x 2cm/6 x 2¾ x ¾in on the lined tray. Flatten them slightly and chill in the fridge to firm up for 2 hours.
- Heat the oven again to 200C/180C Fan/Gas 6. Cook the sweet potato patties on the middle shelf of the oven for 50 minutes.
- Meanwhile, mix the chipotle paste and yoghurt together in a bowl. When the patties are cooked, place the tortillas in the oven for one minute until warm, but still pliable.
- Spread each tortilla with a big spoonful of the chipotle yoghurt and place a sweet potato patty in the middle. Top with lettuce, carrot and beetroot. Slice an avocado quarter in half and lay both pieces on top, then roll the tortilla around the filling tightly. Slice in half and serve.
Nutrition Facts : Calories 685kcal, Carbohydrate 101g, Fat 22g, Fiber 26g, Protein 25g, SaturatedFat 5g, Sugar 21g
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
VEGAN SWEET POTATO AND BEAN BURRITOS
These flavorful and filling burritos are satisfying and vegan, too! Perfect as-is or topped with guacamole or your favorite sauce. Try switching out the refried beans for black beans and corn for a fun twist!
Provided by SunnyDaysNora
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Toss sweet potatoes, onion, olive oil, and taco seasoning together in a bowl. Spread out onto a baking sheet.
- Roast in the preheated oven, about 30 minutes or until desired level of doneness.
- Spread 1/4 of the beans down the center of each tortilla. Top each tortilla with 1/4 cup rice, 1/4 of the vegetable mixture, and 1 tablespoon salsa.
Nutrition Facts : Calories 557.4 calories, Carbohydrate 87.3 g, Cholesterol 2.5 mg, Fat 16.7 g, Fiber 7.8 g, Protein 13.7 g, SaturatedFat 3.4 g, Sodium 1121.1 mg, Sugar 5.6 g
SWEET POTATO AND BLACK BEAN BURRITO
Make and share this Sweet Potato and Black Bean Burrito recipe from Food.com.
Provided by GothicGranola
Categories Yam/Sweet Potato
Time 3h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degress Farenheit. Prick the potatoes with a knife in several places and bake in a small baking pan until very tender, 1 to 1 1/2 hours.
- Meanwhile, heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the onion and cook, stirring often, unyil softened, about 5 minutes. Add the garlic and for 1 minute longer. Stir in cumin and chili powder and cook for 1 minute. Add the beans and vegetable stock, cover, cook until the beans are very soft and the flavors have blended, about 5 minutes. Use a fork or potato masher to coarsely mash the beans. Season with salt and pepper. You should have about 1 1/2 cups.
- Remove the potatoes from the oven and cool. (Keep the oven at the same temperature.) When the potatoes are cool enough to handle, halve and scoop out the flesh. Place the fresh in a small bowl and use a fork to mash coarse. Discard the skins. Add the nutmeg and season with salt and pepper. You should have 1 1/2 to 2 cups.
- Spread the tortillas with roughly equal amounts of the bean mixture. Top with equal amounts of the potato puree. Sprinkle on equal amounts of scallions and chesse. Roll the tortillas into cylinder and arrange, seam side down, on a baking sheet. Brush the tops with vegetable oil. Place in a baking pan large enough to hold the burritos in one flat layer. For a soft burrito, cover with foil and bakie until warmed through, about 20 minutes. Bake uncovered for a crisper burrito. Arrange the garnishes attractively in bowls and let diners garnish their own burritos.
Nutrition Facts : Calories 648.6, Fat 22.4, SaturatedFat 8, Cholesterol 25.1, Sodium 770, Carbohydrate 90.2, Fiber 13.1, Sugar 8.7, Protein 22.3
YAM AND BLACK BEAN BURRITOS WITH AMARANTH
Provided by Miriam Backes
Categories Bean Vegetarian Dinner Legume Root Vegetable Sweet Potato/Yam Advance Prep Required Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 18
Steps:
- Scrub (but don't peel) the yams, cut them into bite-size pieces, and steam in a saucepan or steamer basket until tender but still holding their shape, about 10 minutes.
- Heat the olive oil in a large skillet over medium heat, and then add the onions and cook, stirring frequently, until soft, about 5 minutes. Add the jalapeño pepper and bell peppers and continue cooking for an additional 3 to 4 minutes, until they begin to soften. Add the garlic and cook, stirring, for 1 minute, then stir in the yams, tomatoes, salsa, beans, cilantro, and lime juice and cook just to heat through, about 3 to 4 more minutes. Finally, add the amaranth, chili powder, and cumin and season to taste with salt and pepper.
- Serve in warm tortillas and top with avocado and, if you like, sour cream.
More about "yam and black bean burritos with amaranth food"
HIGH-PROTEIN VEGAN BURRITOS - STACEY ... - STACEY HOMEMAKER
From staceyhomemaker.com
5/5 (10)Total Time 30 minsCategory DinnerCalories 480 per serving
- Make the cilantro lime quinoa. (For these burritos, I usually halve the quinoa recipe because it makes a large amount.)
- Roasted Sweet Potatoes: While the quinoa is cooking, chop the sweet potatoes into 1/2-inch cubes and place them on a parchment-lined baking tray. Drizzle 2 tbsp of vegetable broth (or water) over the sweet potatoes, this will help the dry seasonings stick without using oil. Toss the potatoes to evenly coat the potatoes with the broth. Sprinkle 1 tsp smoked paprika, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp salt, and 1/4 tsp black pepper over the sweet potatoes and toss to coat each piece. Bake the potatoes for 20-25 minutes or until soft.
- Burrito Filling: Rinse and drain the black beans, and prep the rest of the burrito ingredients. Chop the lettuce, dice the tomatoes, mash the avocado, slice the green onions, and warm the tortillas.
SWEET POTATO AND BLACK BEAN BURRITOS – MEXICAN RECIPES
From womansday.com
Servings 4Total Time 30 minsEstimated Reading Time 2 minsCalories 544 per serving
- Add the sweet potato, chopped onion and 1/2 tsp salt and cook, covered, stirring occasionally, until tender, 10 to 12 minutes.
ROASTED VEGGIE AND BLACK BEAN BURRITOS | TASTY KITCHEN: A ...
From tastykitchen.com
4.7/5
BLACK BEAN AND YAM BURRITOS RECIPE - SPARKRECIPES
From recipes.sparkpeople.com
Servings 6Calories 280 per serving
YAM, BLACK BEAN AND AMARANTH BURRITOS - YUMMY RECIPES
From yummmmrecipes.blogspot.com
Estimated Reading Time 1 min
RECIPE: YAM AND BLACK BEAN BURRITOS | KITCHN
From thekitchn.com
Estimated Reading Time 1 min
BLACK BEAN-SWEET POTATO BURRITOS | MOOSEWOOD …
From moosewoodcooks.com
Reviews 4Estimated Reading Time 2 minsServings 6Total Time 1 hr 15 mins
SWEET POTATO AND BLACK BEAN BURRITO ... - LIFE BY DAILY BURN
From dailyburn.com
Estimated Reading Time 1 min
BLACK BEAN, YAM, AND AMARANTH BURRITO - TOGETHER WOMEN RISE
From togetherwomenrise.org
VEGAN BLACK BEAN AND SWEET POTATO BURRITOS - ONE LOVELY LIFE
From onelovelylife.com
Reviews 21Estimated Reading Time 5 mins
- In a medium bowl, toss sweet potato, onion, taco seasoning and about 2 Tbsp olive oil. Stir to coat well. Spread mixture out on a large baking sheet.
- Roast at 375 degrees for 30 minutes, stirring half-way through the cook time, and adding more olive oil if necessary.
- Toss black beans and cilantro with roasted vegetables and scoop into tortillas with favorite toppings. Roll to seal burritos and grill if desired.
SWEET POTATO BLACK BEAN BURRITOS RECIPE - CHISEL & FORK
From chiselandfork.com
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 & BLACK BEAN BURRITOS - OAT&SESAME
From oatandsesame.com
5/5 (3)Total Time 30 minsCategory Lunch, Main CourseCalories 385 per serving
- Add the sweet potato, jalapeno/poblano, onion and 1/2 tsp salt. Cover the skillet and cook until sweet potato is tender 10 -12 minutes. Stir the mixture a few times while cooking.
- Add the spinach and toss until spinach just starts to wilt. Add a couple dashes of salt and pepper.
SPICY BLACK BEAN + QUINOA BURRITOS (VEGAN FREEZER BURRITOS ...
From simple-veganista.com
5/5 (3)Total Time 30 minsCategory EntreeCalories 327 per serving
- In a small/medium pot, combine the quinoa and water, bring to a boil, cover, reduce heat to low and simmer for 13 minutes. Remove lid, let set 10 minutes, fluff with a fork. Set aside.
- In a large pan or pot, heat oil/water over medium heat, add onion and saute for 4 minutes, add bell pepper and continue to cook for 2 minutes. Add the tomatoes, zucchini and corn, cook another 3 minutes or so (cook veggies until they are as soft as you like, I prefer mine to be a little al dente). Add the black beans, quinoa, cilantro, cumin, chipotle, garlic & onion powder, and salt, continue to cook until heated through.
- Place tortillas on a flat surface, place a mound of the filling in the center, leaving room all the way around, fold in half, fold up each end, and roll the burrito away from you to completely close it.
- I try to avoid foil, so here I used paper sandwich bags. Feel free to use foil, freezer paper, saran wrap, plastic freezer ziploc bags or whatever you’re used to freezing with. If using the paper sandwich bags, they should be eaten within a few weeks to avoid freezer burn. Most likely they won’t be around that long!
VEGAN SWEET POTATO AND BLACK BEAN BREAKFAST BURRITOS
From thehungrywaitress.com
5/5 (7)Total Time 40 minsServings 6
- Preheat the oven to 400 degrees. In a medium bowl mix together the sweet potato cubes, olive oil, chili powder, garlic powder, paprika, salt, pepper, cumin, and cayenne. Spread out the sweet potato mixture in an even layer onto a baking sheet. Bake for 25 minutes.
- When the sweet potatoes are done, throw the black beans onto the hot baking sheet and mix them together.
- Assemble the burrito by pouring 1/2 cup sweet potato and black bean filling into the middle of a tortilla. Evenly pour 1 Tablespoon of salsa on top of the sweet potato mixture, and roll the tortilla into a burrito.
- Once all of the burritos are assemble, heat a large skillet up over medium high heat. When the pan is hot place each burrito into the skillet seam down. Brown for around 2 minutes then flip the burritos over and brown for another 2 minutes.
BLACK BEAN AND SWEET POTATO BURRITOS
From melskitchencafe.com
4.7/5 (78)Total Time 55 minsCategory Sandwich WrapsCalories 525 per serving
- Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, jalapeno, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Dump the coated veggies onto a large rimmed baking sheet and roast for 18-20 minutes, tossing halfway through. The vegetables should be tender but not mushy at the end of cooking time.
- Let the vegetable mixture cool. Scrape the mixture into a large bowl and toss with the black beans, cilantro and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed. Refrigerate the mixture until ready to assemble the burritos or use immediately.
- Place 3-4 tortillas on a microwave-safe plat and cover with a damp paper towel. Microwave for 15-20 seconds until the tortillas are pliable. Place 1/4 cup or so of the vegetable mixture in the center of the tortilla and top with a sprinkle with shredded cheese, a little of each kind.. Fold in the sides of the tortilla and roll up. Place seam-side down on a baking sheet. Repeat with the remaining tortillas until you have all the burritos you need (the filling can be refrigerated and used for 3-4 days).
- Bake in a 375 degree F oven for about 10-15 minutes, until heated through and the top of the tortilla is golden brown. Adjust the baking time as needed depending on if the filling has been refrigerated or not. For a softer tortilla, wrap each burrito in tin foil and heat through. Serve immediately.
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.
SWEET POTATO AND MAPLE CHIPOTLE BLACK BEAN BURRITOS ...
From createmindfully.com
5/5 (2)Total Time 40 minsCategory Main CourseCalories 142 per serving
- Place chopped sweet potato in a pot with cold water. Boil until tender. Let cool and chop into small pieces.
SWEET POTATO AND BLACK BEAN BURRITOS - BEAUTY AND THE BEETS
From beautyandthebeets.com
Estimated Reading Time 3 minsTotal Time 40 mins
- Using the shredding attachment on the food processor, shred the washed sweet potatoes, then transfer to a large mixing bowl. (OR use a box grater to shred the potatoes).
- To the sweet potatoes, add the chile powder, salt and olive oil. Using your hands or a spatula, toss the sweet potatoes with the oil and spices until potatoes are well covered.
TASTE TO SAVOUR: YAM AND BLACK BEAN BURRITOS
From tastetosavour.blogspot.com
Author Taste to SavourEstimated Reading Time 2 mins
SWEET POTATO AND BLACK BEAN BURRITOS - QUERICAVIDA.COM
From quericavida.com
Cuisine MexicanCategory EntreeServings 4Total Time 15 mins
SWEET POTATO AND BLACK BEAN BURRITOS - ZAGLEFT.COM
From zagleft.com
Estimated Reading Time 2 mins
YAM & BLACK BEAN BURRITOS - TASTY KITCHEN
From tastykitchen.com
4.8/5
VEGAN BLACK BEAN AND GUACAMOLE BURRITO — KITCHENJULIE
From kitchenjulie.com
Estimated Reading Time 5 mins
YAM, BLACK BEAN AND AMARANTH BURRITOS | THE TASTE SPACE
From tastespace.wordpress.com
Estimated Reading Time 3 mins
YAM, BLACK BEAN AND AMARANTH BURRITOS - PINTEREST.COM
From pinterest.com
SWEET POTATO AND BLACK BEAN BURRITOS RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE: BLACK BEAN AND SWEET POTATO BURRITOS
From pinterest.ca
YAM & BLACK BEAN BURRITOS – BOX OF GOOD
From boxofgood.com
YAM AND BLACK BEAN BURRITOS WITH AMARANTH RECIPES - FOOD NEWS
From foodnewsnews.com
ROASTED SWEET POTATO AND BLACK BEAN BURRITOS | ROUDABUSH ...
From roudabushrealfoodrevolution.wordpress.com
YAM AND BLACK BEAN BURRITOS WITH AMARANTH | RECIPE | BEAN ...
From pinterest.com
SWEET POTATO AND BLACK BEAN BURRITOS - FOOD FOR THOUGHT RD
From foodforthoughtrd.com
BOB'S RED MILL COOKBOOK | EPICURIOUS.COM
From epicurious.com
SWEET POTATO AND BLACK BEAN BURRITOES RECIPES
From recipes.sparkpeople.com
YAM AND BLACK BEAN BURRITOS WITH AMARANTH RECIPES
From tfrecipes.com
RECIPES/YAM-AND-BLACK-BEAN-BURRITOS-WITH-AMARANTH …
From github.com
YAM, BLACK BEAN AND AMARANTH BURRITOS
From yummmrecipes.blogspot.com
SAVE-ON-FOODS
From saveonfoods.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love