Sweet Potato and Black Bean Burritos With Salsa Fresca
4 servings
4 servings
These burritos make for a quick and filling lunch!
Makes 4 Servings
Start by making salsa. Cut the grape tomatoes into quarters, seed and chop 1/2 of the jalapeño (reserve the other half for later), finely chop a small red onion (so you have 2 tablespoons chopped, reserving the rest for future use), chop the cilantro (you should have 1/4 cup chopped), and mince the garlic. Combine these prepped ingredients with the red wine vinegar, optional salt and pepper, and set aside.
Next, prep the remaining ingredients for the burrito. Peel and cut the sweet potatoes (about 1 1/2 pounds) into bite-size chunks. 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, cooked black beans (if canned, drain and rinse), and the other half of the chopped jalapeno. Cook for about 5 minutes, stirring carefully. Stir in sliced scallions, juice of 1 lime, salt, and black pepper, to taste.
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 salsa. Sprinkle any extra cilantro or diced red onion if desired. Roll tortillas tightly. Serve.
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
Get Healthy With Good Nutrition
Food for Life classes teach you how to improve your health with a plant-based diet.