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Sweet Potato and Black Bean Burrito Recipe
1 tablespoon olive oil
1 large sweet potato, peeled and cut into 1/4-inch pieces
1/2 small red onion, chopped
1/4 teaspoon cumin
1 (15 ounce) can black beans, rinsed
1 tablespoon chopped chipotle peppers in adobo
2 packed cups of chopped kale
Sea salt and freshly ground pepper
1 lime, half juiced and half sliced into wedges for serving
4 large flour tortillas
Optional garnishes: Cilantro, Low-fat sour cream
- Heat oil in a large skillet over medium-high heat. Add sweet potatoes, onions and cumin and cook for a minute until they begin to brown, stirring throughout to coat. Cover after 1 minute, bring the heat down to medium and let cook for about 5-8 minutes, stirring once or twice, until they’ve softened up.
- Add the beans and chipotle peppers and cook, stirring occasionally, for 2 minutes. Add the kale, season with salt and pepper and toss until kale begins to wilt, 1 to 2 minutes. Drizzle with lime juice.
- Divide the potato-bean mixture among the tortillas (about 1 cup each) and roll up to form burritos. Wipe out the skillet and return to medium heat. Cook the burritos (seam-side down first) until golden brown, 2 to 3 minutes per side.
- Serve with cilantro and sour cream if desired.
Nutritional Info: 220 cal, 2 g fat (0 g sat), 45 g carbs, 475 mg sodium, 12 g fiber, 10 g protein
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