Sweet Potato and Black Bean Burritos With Salsa Fresca
These burritos make for a quick and filling lunch!
Makes 4 Servings
Start by making the salsa. Combine all ingredients for salsa fresca and set aside.
Then prep the remaining ingredients for the burrito. 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.
Heat broth, thyme, chili powder, and cumin in a skillet over medium heat. Simmer for 3 minutes.
Add cooked sweet potato, black beans, and jalapeño. Cook for about 5 minutes, stirring carefully, then remove from heat. Stir in scallions, lime juice, salt, and black pepper.
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 (130 mL) salsa. Roll tortillas tightly. Garnish with any extra cilantro or diced red onion if desired. Serve.
Per serving (1/4 of recipe):
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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