Roasted Sweet Potato and Black Bean Burrito
From Jenny Sugar, POPSUGAR Fitness
Ingredients
- 1 pound sweet potatoes (about 3 cups or 2 sweet potatoes), diced
1 tablespoon olive oil
1/4 teaspoon salt
2 1/2 teaspoons ground cumin
3 cups chopped tomatoes (I used 1 box Pomi chopped tomatoes)
15-ounce can black beans, rinsed and drained
1 cup frozen corn
1 red pepper, diced
1/2 teaspoon cayenne pepper (more or less depending on your preference)
Salt and pepper, to taste
4 whole-wheat tortilla wraps
Directions
- Preheat the oven to 400 degrees F. In a pan, toss the sweet potatoes with the olive oil, 1/4 teaspoon salt, and 1/2 teaspoon cumin, and roast for 25 to 30 minutes, until soft and slightly browned.
- While that's roasting, add the tomatoes, black beans, corn, red pepper, cayenne, and rest of the cumin to a large pot, and cook on medium heat for 15 minutes, stirring often.
- Place a wrap on a plate, and microwave for 15 seconds so it becomes more soft and warm. Spoon out 1/4 of the tomato-bean mixture into the center of the tortilla. Add 1/4 of the roasted sweet potatoes. Fold in the sides of the wrap, then the bottom, then the top. Turn it over, place on a plate with some salsa, and enjoy! Or if you prefer a crunchier tortilla, pop the burrito in the oven for 15 minutes.
- Refrigerate or freeze any leftover filling.
Source: Calorie Count [1]
Information
- Category
- Main Dishes, Beans
- Cuisine
- North American
- Yield
- 4 servings
- Total Time
- 39 minutes, 59 seconds
Nutrition
- Calories per serving
- 471