Black Bean Veggie Burritos Recipe

Black Bean Veggie Burritos Recipe photo by Taste of Home

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Sweet potatoes give these baked burritos a unique twist. Packed with tender veggies, cheese and spices, they’ll make a mouthwatering dinner any night. —Carissa Sumner, New York, New York

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Black Bean Veggie Burritos Recipe

Prep: 30 min. Bake: 25 min.

Yield: 8 Servings

30 25 55

Ingredients

1 large sweet potato, peeled and cut into 1/2-inch cubes
1 medium onion, finely chopped
1 tablespoon water
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 medium green pepper, chopped
2 tablespoons lemon juice
3 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
8 whole wheat tortillas (8 inches), warmed
2 cups (8 ounces) shredded Monterey Jack cheese
1/2 cup fat-free plain yogurt
1/2 cup salsa

Directions

In a large microwave-safe bowl, combine the sweet potato, onion and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender. Stir in the beans, corn, green pepper, lemon juice, garlic and seasonings.
Spoon a heaping 1/2 cup filling off center on each tortilla. Sprinkle with 1/4 cup cheese. Fold sides and ends over filling and roll up.
Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through. Serve with yogurt and salsa. Yield: 8 servings.

Nutritional Facts 1 burrito with 1 tablespoon yogurt and 1 tablespoon salsa equals 362 calories, 12 g fat (5 g saturated fat), 25 mg cholesterol, 505 mg sodium, 47 g carbohydrate, 7 g fiber, 16 g protein.

Originally published as Black Bean Veggie Burritos in Healthy Cooking August/September 2010, p35

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Black Bean Veggie Burritos

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Reviewed on Apr. 01, 2013 by bereitbach

I really liked these burritos. My 3-year-old son didn't care for them quite as much. I left out the cheese and put the salsa inside the burrito. It worked great!