Print Options

Back to Black Bean Veggie Burritos >

Include these items:

Select reviews >

Taste of Home Logo

Black Bean Veggie Burritos

 Black Bean Veggie Burritos
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
8 ServingsPrep: 30 min. Bake: 25 min.

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

2 of 2

Black Bean Veggie Burritos (continued)

Directions (continued)

  • 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.