Black Bean and Sweet Potato Burritos
Total Time:45 minutes, 25 minutes active
If you make a batch of burritos for dinner and save some for lunch tomorrow — you’ll be the envy of the lunchroom. Sweet potato is delectable with Mexican flavors and adds melting softness to a bean burrito filling. Tangy Greek yogurt and luscious avocado keep it moist and creamy without making the wrap soggy.
- 1 small sweet potato, cut into ½-inch cubes
- 1 red bell pepper, chopped
- 1 large onion, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 1 15-ounce can black beans, rinsed and drained
- 3/4 cup shredded Monterey Jack cheese
- 4 10-inch flour tortillas
- 1 large avocado
- 1/2 small lime
- 1/4 cup plain Greek yogurt or sour cream
- Hot sauce (optional)
- Preheat the oven to 400 F. Place the sweet potato, bell pepper and onion on a small sheet pan with a rim. Sprinkle with cumin and salt and drizzle with olive oil, then toss to coat. Cover the pan with foil and roast for 20 minutes, then uncover and roast for five minutes to brown. Remove from oven and let cool on a rack.
- While the vegetables are roasting, split the avocado and remove the pit, then slice each half in the shell and use a spoon to scoop out the slices onto a cutting board.
- Transfer the roasted vegetable mixture to a large bowl and add the black beans and cheese, then toss to mix.
- Warm the tortillas in the oven or microwave, the place them on a cutting board and scoop about a cup of the vegetable mixture into the center of each.
- Drizzle with lime juice, then put ¼ of the avocado in each tortilla. Top with a tablespoon of Greek yogurt or sour cream and hot sauce to taste, if desired.
- Fold the sides in on each tortilla over the filling, then roll up. Place seam side down on a plate.
Add a side of salsa for dipping and some tortilla chips for a bit of crunch.
450 calories, 18 g. fat, 20 mg. cholesterol, 620 mg. sodium, 57 g. carbohydrate, 17 g. fiber, 16 g. protein