SP_Stepf's Baked Veggie Burritos

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SP_Stepf's Baked Veggie Burritos

4.4 of 5 (48)
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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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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

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!
    12 of 12 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!
    9 of 9 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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  • 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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