One of the best things I found when I started my journey is how much I love food for what it is. I mean I’m not using it as a clutch but actually using it to fuel my body. I have also discovered that I love some food that I never used to before. Isn’t it funny how that happens. I saw this recipe on the great Pinterest and its one I haven’t had the pleasure of trying , but don’t worry it’s on my hit list. What I love most is that it’s vegetarian / Vegan . What a great dinner to have as a meatless meal. I love to do that every once in a while. I hope you enjoy this too, I have made a few tweaks to it but other than that I hope you enjoy!!
Black Bean & Sweet Potato Burrito
- 1 medium sweet potato about 2.5 cups, cubed & roasted
- 1 container cooked Minute® Ready to Serve Rice or about 1 cup Quinoa
- 1-2 teaspoons extra virgin olive oil
- 1/2 small onion finely chopped
- 2 garlic cloves minced
- 1 bell pepper chopped (any color)
- 1 teaspoon sea salt or to taste
- 2 teaspoons ground cumin or to taste
- 1/8 teaspoon cayenne pepper or to taste
- 1 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
- 4 to rtilla wraps large or x-large
- Toppings of choice: avocado, salsa, spinach/lettuce, cilantro, etcInstructions
Nutrition FactsSweet Potato and Black Bean Vegan BurritosAmount Per ServingCalories 123Calories from Fat 10% Daily Value*Total Fat 1.1g2%Saturated Fat 0.2g1%Sodium 345.7mg14%Total Carbohydrates 24.3g8%Dietary Fiber 5.3g21%Sugars 2.2gProtein 4.5g9%* Percent Daily Values are based on a 2000 calorie diet.
- Preheat oven to 425 F and line a baking sheet with foil. Spread cubed sweet potato evenly over baking sheet, spray with an olive oil or coconut oil cooking spray and lightly season with salt. Roast for about 15-20 minutes and until tender.
- Meanwhile, in a large skillet over medium heat, add oil, onion, bell pepper and minced garlic. Sauté for about 5-10 minutes, stirring frequently. Now add in salt and seasonings and stir well.
- Add black beans and cooked rice and sauté for another 5 minutes on medium.
- Add roasted sweet potato to the rice mixture and stir well. You can mash the squash with a fork if some pieces are too large.
- Add filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.