Sweet Potato and Black Bean Burritos with Salsa Fresca
These burritos make for a quick and filling lunch!
281 Calories · 10 g Protein · 12.8 g Fiber
The black beans in this dish add protein and fiber.
Swap out a whole wheat tortilla for a 100% corn tortilla. Double check the veggie broth to make sure it doesn’t contain gluten.
Makes 4 Servings
Combine all ingredients for salsa fresca (ingredients 13-20) and set aside.
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. 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 cup salsa. Roll tortillas tightly. 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