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Black Bean Veggie Burritos Recipe

Black Bean Veggie Burritos Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 25 min. YIELD:8 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Reviews for Black Bean Veggie Burritos

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Reviewed Jun. 12, 2014

"These are delicious! Easy to make ahead and freeze for a quick meal.


Reviewed Apr. 1, 2013

"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!"

Reviewed Mar. 5, 2011

"Yummy way to pack a bunch of veggies into a meal. I used less cheese to reduce the fat."

Reviewed Sep. 13, 2010


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