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  1. Recipe

  2. Lunch

Sweet Potato and Black Bean Burritos with Salsa Fresca

4 servings

Source: The Get Healthy, Go Vegan Cookbook by Neal Barnard, M.D.; recipe by Robyn Webb

These burritos make for a quick and filling lunch!

About the Recipe

281 Calories · 10 g Protein · 12.8 g Fiber

The black beans in this dish add protein and fiber.


Makes 4 Servings

  • sweet potatoes, peeled and cut into bite-size chunks (1 1/2 pounds)
  • vegetable broth (1/2 cup)
  • dried thyme (1/2 tsp.)
  • chili powder (1 tsp.)
  • ground cumin (1/2 tsp.)
  • canned black beans (1 cup)
  • jalapeño, seeded and chopped (1/2)
  • scallions, sliced (3)
  • juice of lime (1)
  • sea salt (to taste)
  • freshly ground black pepper (to taste)
  • whole-wheat tortillas, 8-inch (4)
  • grape tomatoes, cut (2 cups)
  • jalapeño, seeded and chopped (1/2)
  • red onion, finely chopped (2 tbsp.)
  • fresh cilantro, chopped (1/4 cup)
  • garlic, minced (1 clove)
  • red wine vinegar (1 tsp.)
  • sea salt (to taste)
  • black pepper (to taste)


  1. Combine all ingredients for salsa fresca (ingredients 13-20) and set aside.

  2. Place sweet potatoes in a medium pot and add water to cover. Bring to a boil and simmer for about 6 to 8 minutes, until sweet potatoes are tender. Drain and set aside.

  3. Heat broth, thyme, chili powder, and cumin in a skillet over medium heat. Simmer for 3 minutes.

  4. Add cooked sweet potato, black beans, and jalapeño. Cook for about 5 minutes, stirring carefully. Stir in scallions, lime juice, salt, and black pepper.

  5. Warm tortillas by placing them one by one in a dry skillet over medium heat, turning once, for a total of about 1 to 2 minutes per side. Divide sweet potato mixture evenly over all tortillas and top with about 1/2 cup cup salsa. Roll tortillas tightly. Serve.

Nutrition Facts

Per serving (1/4 of recipe)

Calories: 281
Fat: 2.1 g
     Saturated Fat: 0.4 g
     Calories from Fat: 6.4%
Cholesterol: 0 mg
Protein: 10 g
Carbohydrate: 59 g
Sugar: 11.6 g
Fiber: 12.8 g
Sodium: 731 mg
Calcium: 103 mg
Iron: 3.8 mg
Vitamin C: 36.9 mg
Beta-Carotene: 13,171 mcg
Vitamin E: 2.2 mg

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