Baked veggie burritos
IntroductionBlack beans, sweet potatoes and kale are spiced up and baked in egg roll wrappers to create burritos that are heavy on taste and light on calories. Black beans, sweet potatoes and kale are spiced up and baked in egg roll wrappers to create burritos that are heavy on taste and light on calories.
7 egg roll wrappers
1 can black beans (15 oz) (drained and rinsed)
1 cup baked sweet potato, cubed
1 cup kale, steamed and chopped
3 scallions, chopped
2 cloves garlic, chopped
1/3 avocado, diced
1 tsp cumin
1 tsp coriander powder
1 cup salsa
7 T guacamole
1/4 cup low-fat plain yogurt
canola oil spray
7 cups salad greens
hot sauce to taste
Spread out egg roll wrapper and fill with about 1/2 cup of filling at one end. Because these won't be fried, there's no fear of the ingredients leaking. Spread mixture all the way to the edges, then fold over and seal seam with water.
Place on baking sheet sprayed with canola oil spray. Repeat with other six. Briefly spray each burrito with canola spray, then place in oven. Bake 10 minutes, then flip and bake another 5.
Serve with 1 cup of salad greens, 1 tablespoon lowfat plain yogurt, salsa and 1 tablespoon of guacamole per burrito! Serves 7!!!
Number of Servings: 7
Recipe submitted by SparkPeople user SP_STEPF.
Rate This Recipe
Member Ratings For This Recipe
This recipe is perfect for my Christmas leftovers. I had to leave out some of the ingredients as well ... onion instead of scallions, collards instead of kale, no coriander powder (whatever that is), but the burrito was pretty good. The no frying part is a definite plus. - 1/6/10
I happened to have egg roll wrappers left over after a Christmas party and wanted to use them up. This recipe was perfect! I did some mix and match on ingredients, according to what I had in the cupboard, pinto instead of black beans, and acorn squash instead of sweet potato. It was very good! - 1/6/10