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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 400.4
  • Total Fat: 5.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 702.0 mg
  • Total Carbs: 77.0 g
  • Dietary Fiber: 17.2 g
  • Protein: 15.6 g

View full nutritional breakdown of Black Bean Sweet Potato Burrito calories by ingredient
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Black Bean Sweet Potato Burrito

Submitted by: KUCERAK

Introduction

Delicious and filling burrito that freezes well for quick lunch options later in the week. Delicious and filling burrito that freezes well for quick lunch options later in the week.
Number of Servings: 8

Ingredients


    Ingredients:

    * 5 cups peeled cubed sweet potatoes
    * 1/2 teaspoon salt
    * 2 teaspoons canola or other vegetable oil
    * 3-1/2 cups diced onions
    * 4 large garlic cloves, minced or pressed
    * 1 Tablespoon minced fresh green chile
    * 4 teaspoons ground cumin
    * 4 teaspoons ground coriander
    * 4-1/2 cups cooked black beans (three 15-ounce cans, drained)
    * 2/3 cup lightly packed cilantro leaves
    * 2 Tablespoons fresh lemon juice
    * 8 eight-inch flour tortillas
    * Fresh tomato salsa or jarred

Directions

Preheat the oven to 350 degrees F. Place the sweet potatoes in a medium saucepan with the salt and water to cover. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside.

While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chiles. Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes. Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently. Remove from the heat and set aside.

In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth. (You can also mash the ingredients in a large bowl by hand using a potato masher. The result will be a less smooth but nicely textured filling.) Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.

Lightly oil a large baking dish. Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, roll it up, and place it,
seam side down, in the baking dish. Cover tightly with foil and bake for about 30 minutes, until piping hot. Serve topped with salsa.

Yield: 8 servings (1 burrito = 1 serving))

Recipe Source: Moosewood Restaurant Low-Fat Favorites (Clarkson Potter Publishers)

Number of Servings: 8

Recipe submitted by SparkPeople user KUCERAK.






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Member Ratings For This Recipe

  • This was great, it makes a large amount since I was cooking for one person but as a batch cook its cool because I can pack it for lunches and make a burrito easily at work. Filling and satisfying, easy to spice to taste. - 7/30/11

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  • This is one of our family favorites. Creamy filling without cheese. Extra filling freezes well for future use. - 3/10/11

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