Ingredients for Black Bean And Sweet Potato Burritos Light
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 medium onion, chopped
- Sweet Potatoes
- Chipotle Peppers
- Garlic Cloves
- Ground Cumin
- Light Vegetable Oil Cooking Spray
- Flour Tortillas
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How to Make Black Bean And Sweet Potato Burritos Light
- Preheat oven to 400°F (200°C).
- Wash and chop the sweet potato into 1-inch cubes.
- In a large bowl, toss the sweet potato cubes with 1 tablespoon olive oil, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, and salt and pepper to taste.
- Spread the sweet potatoes in a single layer on a baking sheet and roast for 15-20 minutes, or until tender.
- While the sweet potatoes are roasting, heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add 1 chopped onion and cook until softened, about 5 minutes.
- Stir in 1 (15-ounce) can of black beans (rinsed and drained), 1/2 cup corn (canned or frozen), and 1/4 cup chopped cilantro. Cook for 5 minutes, stirring occasionally.
- Season the black bean mixture with salt, pepper, and a pinch of cumin.
- Warm the burrito tortillas according to package directions.
- Assemble the burritos: Spread a layer of the black bean mixture on each tortilla, top with the roasted sweet potatoes, and add your favorite toppings (salsa, avocado, shredded cheese, etc.).
- Fold the tortillas and enjoy immediately!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
20g
Fat
3g
Carbs
17g
