Sweet Potato Burrito with Black Beans
- Number of Servings: 12
Ingredients
2 cans black beans, drained12 (2 packs of 6) burrito size flour tortillas (I used Giant Eagle brand)6 large sweet potatos1 Tbs Olive oil2 large onions, chopped1 cup chicken broth1 cup 2% shredded cheddarsalt, pepper, garlic, cumin powder, coriander
rinse sweet potatos, cover with water and bring to a boil. Cook until very tender, approx 20-30 minutes. Drain and set aside until able to handle.
Meanwhile, heat oil in a skillet, saute onions until translucent. Add black beans and enough broth to moisten. Season to taste.
Slip sweet potato skins off and mash coarsly. Devide mashed potatos, beans and cheese between 12 burritos. Roll them up and wrap in parchment(microwave) or aluminum foil to freeze. If they are to be eaten imediatly put in a casserole dish, cover and bake for approx. 20 min at 350 deg. to heat through.
Serving Size: makes 12 large burritos
Number of Servings: 12
Recipe submitted by SparkPeople user COREBEENA.
Meanwhile, heat oil in a skillet, saute onions until translucent. Add black beans and enough broth to moisten. Season to taste.
Slip sweet potato skins off and mash coarsly. Devide mashed potatos, beans and cheese between 12 burritos. Roll them up and wrap in parchment(microwave) or aluminum foil to freeze. If they are to be eaten imediatly put in a casserole dish, cover and bake for approx. 20 min at 350 deg. to heat through.
Serving Size: makes 12 large burritos
Number of Servings: 12
Recipe submitted by SparkPeople user COREBEENA.
Nutritional Info Amount Per Serving
- Calories: 393.4
- Total Fat: 8.2 g
- Cholesterol: 6.7 mg
- Sodium: 444.0 mg
- Total Carbs: 67.4 g
- Dietary Fiber: 11.2 g
- Protein: 15.1 g