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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 278.2
  • Total Fat: 6.6 g
  • Cholesterol: 3.0 mg
  • Sodium: 401.0 mg
  • Total Carbs: 45.7 g
  • Dietary Fiber: 10.2 g
  • Protein: 11.3 g

View full nutritional breakdown of SP_Stepf's Baked Veggie Burritos calories by ingredient
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SP_Stepf's Baked Veggie Burritos

Submitted by: STEPFANIER
SP_Stepf's Baked Veggie Burritos

Introduction

Black beans, sweet potatoes and greens are spiced up and baked in egg roll wrappers to create burritos that are heavy on taste and light on calories. (Feel free to change this recipe with what you've got in the fridge. No sweet potatoes? Try zucchini or butternut squash. Swap kale for spinach, Swiss chard or your favorite green! Instead of black beans, try kidney, pinto or garbanzo beans.) Black beans, sweet potatoes and greens are spiced up and baked in egg roll wrappers to create burritos that are heavy on taste and light on calories. (Feel free to change this recipe with what you've got in the fridge. No sweet potatoes? Try zucchini or butternut squash. Swap kale for spinach, Swiss chard or your favorite green! Instead of black beans, try kidney, pinto or garbanzo beans.)
Number of Servings: 8

Ingredients

    8 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
    8 T guacamole
    1/4 cup low-fat plain yogurt
    canola oil spray
    8 cups salad greens
    hot sauce to taste

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Directions

Preheat oven to 400 degrees. Chop vegetables, then mix with black beans. Add cumin and coriander.
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 8!!!

Number of Servings: 8

Recipe submitted by SparkPeople user SP_STEPF.






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Member Ratings For This Recipe


  • Incredible!
    11 of 11 people found this review helpful
    I tweaked the recipe a bit, and it was delicious!

    I used zucchini and spinach instead of sweet potato and kale. I sauteed them together with just a tiny bit of olive oil, then added ground pepper. I used half of the onions and coriander, and added jalapeno, cilantro and chili powder. Yum! - 6/9/09

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  • Incredible!
    11 of 11 people found this review helpful
    I've made this a couple of times and always really liked it. My additions were cheese in the filling and just baking the filling in a dish and then using whole wheat tortillas when short on time. - 1/29/09

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  • Incredible!
    11 of 11 people found this review helpful
    Theses were AMAZING. Gave my teen veggie cousin a choice of SP recipes, she picked this one. She went home and requested that her Mom get the ingredients so she could make it herself! Even my picky Husband liked these. Amazing vegetarian dish that everyone can enjoy.

    Oh, and I liked the Kale! : - 10/27/08

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  • Incredible!
    8 of 9 people found this review helpful
    We made these with black beans, oorn, sweet onion, fresh cilantro, avocado, garlic and cumin. Amazingly, *everyone* in the family loved them! Great idea for something different and we're looking forward to experimenting with this more! I think I'd love the sweet potatoes in them too! Great idea! - 10/23/08

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  • Incredible!
    8 of 8 people found this review helpful
    I made this recipe last night and they ended up being more like egg rolls than burritos, but they were fantastic. They were really easy to make and very flavorful. I added some zucchini and green pepper to the veggie mixture too. - 7/22/08

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  • 6 of 6 people found this review helpful
    My family absolutely loved this recipe. We had to substituted the eggroll wraps with flower tortillas so I probably added more the calorie count, but what can you do when you can't find them at the store. Tasted great!!! - 4/3/09

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  • Incredible!
    5 of 5 people found this review helpful
    I am eating this as I am typing - SOOOO GGGOOOOOODDDD!!! You definitely should try making this recipe. It does take some time to bake the potatoes and steam, chop and mix and bake again, but well worth it. The sides are a must for this meal too. A very tasty way to eat your veggies - 12/20/09

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  • Very Good
    5 of 5 people found this review helpful
    This was really good-better than I expected. I'd suggest following the eggroll wrapper directions(roll on the diagonal). I'll make this again, but add a can of green chilies for a little spice. These would be great appetizers if you cut the wrappers in 1/2. I actually got 10 instead of 8. - 7/5/09

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  • 5 of 6 people found this review helpful
    substitute spinach for kale - big difference - 5/4/08

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  • Incredible!
    3 of 3 people found this review helpful
    Is excellent with chick peas. - 7/2/10

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  • Incredible!
    3 of 4 people found this review helpful
    Easy recipe to make. I didn't have sweet potatoes or kale, so I added brown rice and spinach instead. I think I try it again, but add a little cheese too. Yummy! - 8/31/09

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  • Incredible!
    3 of 4 people found this review helpful
    These were yummy! I made this last night. I substituted the sweet potato & kale for zucchini & spinach. I will make this again. - 7/7/09

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  • Incredible!
    3 of 4 people found this review helpful
    This is a great recipe...had never used the egg roll wrappers...now I have lots of ideas for how to use them... - 7/5/09

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  • 3 of 5 people found this review helpful
    I am going to share this at the Farmer's Market to both advertise Spark People as well as present a great way to use veggies. Thanks for such a useful recipe! (something more I can do with the kale we grow so easily here int he NW) - 7/2/09

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  • 3 of 3 people found this review helpful
    i left out the kale. it was ok. but not sure if i will make it again - 5/4/08

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  • Incredible!
    2 of 2 people found this review helpful
    This sounded good but was AWESOME! I added a can of chopped green chilis. Made my own guacamole. Avocado, tomato, onions, a serrano pepper, a jalapeno pepper, cilantro, garlic powder and sea salt to taste! I got 13 small burritos out of it. Maybe my egg roll wraps were smaller. So I just had 2! - 9/28/10

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  • Incredible!
    2 of 3 people found this review helpful
    Very good - 7/2/09

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  • Incredible!
    1 of 1 people found this review helpful
    This recipe is excellent. Followed it, family loved it. I have made this several times now. Definitely a keeper. - 11/23/10

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  • Incredible!
    1 of 2 people found this review helpful
    It was great!!! I used spring rolls, and beet greens instead of kale. I got 5 instead of 8. - 7/13/09

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  • 1 of 7 people found this review helpful
    Sounds great...can't wait to try it! - 7/2/09

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  • 1 of 1 people found this review helpful
    Lots of flavor - 5/5/08

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  • 1 of 7 people found this review helpful
    Added to favorites will try later sounds good except I will substitute spinach or swisschard for the Kale. - 5/4/08

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  • This did not turn out good at all (sorry to say). It was our favorite 3 ingredients mixed (sweet potato, kale and black beans) together that just didn't come out right. - 2/16/13

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  • Loved the taste of the egg roll wrappers instead of the usual tortillas. Made as recommended, except I sprinkled some cheddar on top in the final baking. - 1/24/12

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  • These were so good. My husband doesn't really like sweet potato but really liked these. They were a little more like baby chimichangas than burritos but SUPER good. :) - 4/17/11

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