Black Bean Veggie Burritos Recipe

4.5 4 9
Black Bean Veggie Burritos Recipe
Black Bean Veggie Burritos Recipe photo by Taste of Home
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Black Bean Veggie Burritos Recipe

Read Reviews
4.5 4 9
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 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 13x9-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.
Originally published as Black Bean Veggie Burritos in Healthy Cooking August/September 2010, p35

Nutritional Facts

1 each: 362 calories, 12g fat (5g saturated fat), 25mg cholesterol, 505mg sodium, 47g carbohydrate (8g sugars, 7g fiber), 16g protein.

  • 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 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 13x9-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.
Originally published as Black Bean Veggie Burritos in Healthy Cooking August/September 2010, p35

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Reviews forBlack Bean Veggie Burritos

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Ballan User ID: 5284064 188895
Reviewed Jun. 12, 2014

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

-BA"

MY REVIEW
bereitbach User ID: 4958434 110266
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!"

MY REVIEW
jmscoker User ID: 4615223 174848
Reviewed Mar. 5, 2011

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

MY REVIEW
jifferz User ID: 5423081 192461
Reviewed Sep. 13, 2010

"Awesome!"

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