Black Bean And Sweet Potato Burritos Light Recipes

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BLACK BEAN SWEET POTATO BURRITOS



Black Bean Sweet Potato Burritos image

I made these before a busy week and discovered that they are a covenient, healthy and savory quick meal that's great for travel or a short lunch. I'm not a vegan, but I use vegan cheese because it's much quicker to grate, tastes good and melts instantly. Baking the burritos allows the tortillas to create a crispy seal around the contents so nothing falls out.

Provided by Valeria

Categories     Lunch/Snacks

Time 50m

Yield 8 burritos

Number Of Ingredients 8

3 cups sweet potatoes, peeled and diced
1/2 onion, chopped
2 cups cooked black beans
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
8 whole wheat tortillas
1 1/2 cups soy cheese, shredded

Steps:

  • Saute sweet potatoes and onion in large skillet with 1 tablespoon oil just until tender. Add water or apple juice as needed to prevent sticking.
  • Add black beans, spices and salt and cook until heated through.
  • Divide bean mixture and cheese among tortillas and roll up. Place in 9 x 13 inch baking pan. Lightly spray with olive oil if desired. Cover pan with foil and bake at 350F for 20-25 minutes. Garnish with sour cream, salsa and fresh cilantro or wrap up for a to-go meal.

Nutrition Facts : Calories 250.4, Fat 3.4, SaturatedFat 0.4, Sodium 631.9, Carbohydrate 46.5, Fiber 5.5, Sugar 2.4, Protein 9.2

SWEET POTATO AND BLACK BEAN BURRITOS



Sweet Potato and Black Bean Burritos image

Provided by Molly Yeh

Time 40m

Yield 10 burritos

Number Of Ingredients 17

1 1/2 pounds sweet potatoes, cut into 1/2-inch cubes
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1/2 Spanish onion, finely diced
1 jalapeno, seeded and finely chopped
1 tablespoon chili powder
1 tablespoon tomato paste
1/2 teaspoon dried Mexican oregano
2 cups packed fresh baby spinach
One 15-ounce can black beans, drained
One 14.5-ounce can diced tomatoes
1 cup crumbled queso fresco
Juice of 1 lime
Ten 10-inch whole-wheat tortillas
1 bunch fresh cilantro, chopped
Hot sauce, as desired

Steps:

  • Preheat the oven to 425 degrees F.
  • Add the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside.
  • Add 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed.
  • Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. For freezer meal prep, wrap tightly in plastic wrap or parchment paper and store in an airtight container or bag. Freeze for up to 3 months.
  • To reheat, place wrapped burrito in the microwave and reheat for 3 minutes, flipping once. Unwrap, garnish with the cilantro and hot sauce, if desired, and serve!

SWEET POTATO AND BLACK BEAN BURRITOS RECIPE BY TASTY



Sweet Potato And Black Bean Burritos Recipe by Tasty image

Here's what you need: medium sweet potatoes, olive oil, smoked paprika, garlic powder, kosher salt, pepper, medium yellow onion, jalapeño, garlic, chili powder, ground cumin, cayenne pepper, black beans, corn, large flour tortillas, lettuce, diced tomato, shredded vegan cheddar cheese, guacamole

Provided by Rachel Gaewski

Categories     Lunch

Yield 3 servings

Number Of Ingredients 19

2 medium sweet potatoes, peeled and cubed
olive oil, to taste
½ teaspoon smoked paprika
½ teaspoon garlic powder
kosher salt, to taste
pepper, to taste
½ medium yellow onion, diced
1 jalapeño, seeded and diced
1 clove garlic, minced
1 teaspoon chili powder
½ teaspoon ground cumin
cayenne pepper, to taste
15 oz black beans, 1 can, drained and rinsed
¾ cup corn
3 large flour tortillas
lettuce, chopped, for serving
diced tomato, for serving
shredded vegan cheddar cheese, for serving
guacamole, for serving

Steps:

  • Preheat the oven to 400°F (200°C).
  • Add the sweet potatoes to a baking sheet with a drizzle of olive oil, the paprika, garlic powder, salt, and pepper. Toss until well coated.
  • Bake for 20 minutes, flipping halfway through, until the sweet potato is tender.
  • Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the jalapeño, garlic, chili powder, cumin, and cayenne pepper and cook for 2-3 minutes, until the spices are fragrant. Add the black beans and corn, season with salt and pepper, and cook until warmed through, 3-4 more minutes.
  • To assemble a burrito, add ⅓ of the bean and corn mixture, ⅓ of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
  • Enjoy!

Nutrition Facts : Calories 547 calories, Carbohydrate 96 grams, Fat 12 grams, Fiber 17 grams, Protein 16 grams, Sugar 16 grams

QUICK SWEET POTATO, MUSHROOM, AND BLACK BEAN BURRITO



Quick Sweet Potato, Mushroom, and Black Bean Burrito image

This hearty burrito comes together in just 22 minutes but is still full of flavor. The spicy green rice and robust vegetables provide a delicious, substantial vegetarian meal you can take on the go.

Provided by Katherine Sacks

Categories     Vegetarian     Burrito     Sweet Potato/Yam     Mushroom     Bean     Lunch     22-Minute Meals

Yield Serves 4

Number Of Ingredients 17

3/4 cup quick-cooking white rice
2/3 cup Mexican salsa verde, divided
4 tablespoons chopped cilantro, divided
2 tablespoons vegetable oil, divided
1 medium (about 8 ounces) sweet potato, grated
1 teaspoon kosher salt, divided
1 teaspoon ground cumin, divided
1/2 teaspoon cayenne pepper, divided
8 ounces sliced button mushrooms
1/2 medium red onion, thinly sliced
1 (16-ounce) can black beans, rinsed, drained
5 ounces baby spinach
1 lime, halved
4 (12") flour tortillas
1/3 cup sour cream
3/4 cup grated Monterey Jack cheese (about 2 1/2 ounces)
1 avocado, diced

Steps:

  • Cook rice according to package directions. Fluff with a fork and stir in 1/3 cup salsa and 2 Tbsp. cilantro.
  • Meanwhile, heat 1 Tbsp. oil over medium-high in a large nonstick skillet. Add sweet potato and cook, stirring occasionally, until softened, 3 minutes. Stir in 1/2 tsp. salt, 1/2 tsp. cumin, and 1/4 tsp. cayenne, then transfer to a large bowl.
  • Heat remaining 1 Tbsp. oil in another large skillet, add mushrooms, and cook, stirring, until mushrooms begin to brown and release moisture, about 3 minutes. Add onion and remaining 1/2 tsp. salt, 1/2 tsp. cumin, and 1/4 tsp. cayenne; cook, stirring, until mushrooms and onions are tender and cooked through, about 3 minutes. Stir in beans and spinach; cook until warm, about 1 minute more. Transfer mushroom mixture to bowl with sweet potatoes, squeeze half of the lime over, and stir to combine.
  • Place tortillas on a plate and cover with a damp towel. Microwave until warm, about 1 minute. Mix sour cream and remaining 1/3 cup salsa verde and 2 Tbsp. cilantro in a small bowl.
  • Place warm tortillas on a work surface. Place 3 tbsp. cheese in the center of each tortilla, then top with 1 cup potato mixture and 1/4 cup rice. Divide avocado among tortillas and top each with 2 tbsp. sour cream sauce. Fold 2 sides of tortilla over filling, then roll up tortilla to enclose filling. Place burrito seam side down onto a plate and cut in half, if desired. Repeat with remaining tortillas. Cut remaining lime half into wedges and serve alongside.

ADDICTIVE SWEET POTATO BURRITOS



Addictive Sweet Potato Burritos image

Once you've had one, you'll want another. The recipe is a little different from most burrito recipes, but I've had many, many requests for it. Serve these with sour cream, chopped green onions, and salsa.

Provided by Karena

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 12

Number Of Ingredients 13

1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
4 teaspoons prepared mustard
2 teaspoons ground cumin
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups mashed cooked sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
  • Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet.
  • Bake in the preheated oven until warmed through, about 12 minutes.

Nutrition Facts : Calories 504.6 calories, Carbohydrate 76.6 g, Cholesterol 19.8 mg, Fat 8.5 g, Fiber 13.4 g, Protein 20 g, SaturatedFat 4.2 g, Sodium 1028.5 mg, Sugar 5.1 g

BLACK BEAN BURRITOS



Black Bean Burritos image

My neighbor and I discovered these delicious low-fat burritos a few years ago. On nights my husband or I have a meeting, we can have a satisfying supper on the table in minutes. -Angela Studebaker, Goshen, Indiana

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 4 servings.

Number Of Ingredients 9

1 tablespoon canola oil
3 tablespoons chopped onion
3 tablespoons chopped green pepper
1 can (15 ounces) black beans, rinsed and drained
4 flour tortillas (8 inches), warmed
1 cup shredded Mexican cheese blend
1 medium tomato, chopped
1 cup shredded lettuce
Optional toppings: Salsa, sour cream, minced fresh cilantro and cubed avocado

Steps:

  • In a nonstick skillet, heat oil over medium heat; saute onion and green pepper until tender. Stir in beans; heat through. , Spoon about 1/2 cup of vegetable mixture off center on each tortilla. Sprinkle with the cheese, tomato and lettuce. Fold sides and ends over filling and roll up. Serve with optional toppings as desired.

Nutrition Facts : Calories 395 calories, Fat 16g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 610mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 7g fiber), Protein 16g protein. Diabetic Exchanges

SWEET POTATO, BLACK BEAN AND CARAMELIZED ONION BURRITOS



Sweet Potato, Black Bean and Caramelized Onion Burritos image

The caramelized onion with the sweet potatoes takes on a superb flavor with the black beans adding a Southern touch. I haven't made this yet, but am posting this here for safe keeping. Found this @ http://www.sweetpotato.org created by the Louisiana Sweet Potato Commission spokesperson, Holly Clegg. Prep time not included.

Provided by SassiFras

Categories     < 60 Mins

Time 35m

Yield 8 burritos, 8 serving(s)

Number Of Ingredients 7

2 cups red onions, thinly sliced
2 teaspoons sugar
3 cups fresh sweet potatoes, baked and cut into chunks or 2 (15oz.) cans sweet potatoes, drained and cut into chunks
1/2 teaspoon ground cumin
1 (15 ounce) can black beans, drained
8 (6 inch) flour tortillas
3 tablespoons light margarine, melted

Steps:

  • Preheat oven to 350 degrees.
  • Coat large skillet with nonstick cooking spray and heat over medium high heat.
  • Add onion and sugar; sauté 5 minutes or until tender, stirring.
  • Reduce heat to medium and continue cooking for 10 to 15 minutes or until onion is caramelized or deep golden brown.
  • Remove from heat and stir in sweet potatoes, cumin and black beans, mixing gently.
  • Spoon mixture evenly down center of each tortilla.
  • Roll up tortillas jelly roll style and place rolls seam side down in an oblong casserole dish coated with nonstick cooking spray.
  • Drizzle melted margarine over burritos.
  • Cover and bake 10 to 15 minutes or until well heated and crispy on outside.

Nutrition Facts : Calories 246, Fat 3.5, SaturatedFat 0.9, Sodium 296.4, Carbohydrate 45.9, Fiber 6.7, Sugar 5.7, Protein 8.1

BLACK BEAN VEGGIE BURRITOS



Black Bean Veggie Burritos image

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, Washington, DC

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 362 calories, Fat 12g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 505mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 7g fiber), Protein 16g protein.

VEGAN SWEET POTATO AND BEAN BURRITOS



Vegan Sweet Potato and Bean Burritos image

These flavorful and filling burritos are satisfying and vegan, too! Perfect as-is or topped with guacamole or your favorite sauce. Try switching out the refried beans for black beans and corn for a fun twist!

Provided by SunnyDaysNora

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 4

Number Of Ingredients 8

1 cup sweet potato, peeled and cut into 1/4-inch cubes
½ cup yellow onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning mix
½ cup vegan refried beans
4 large vegan tortillas
1 cup cooked brown rice
¼ cup salsa

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Toss sweet potatoes, onion, olive oil, and taco seasoning together in a bowl. Spread out onto a baking sheet.
  • Roast in the preheated oven, about 30 minutes or until desired level of doneness.
  • Spread 1/4 of the beans down the center of each tortilla. Top each tortilla with 1/4 cup rice, 1/4 of the vegetable mixture, and 1 tablespoon salsa.

Nutrition Facts : Calories 557.4 calories, Carbohydrate 87.3 g, Cholesterol 2.5 mg, Fat 16.7 g, Fiber 7.8 g, Protein 13.7 g, SaturatedFat 3.4 g, Sodium 1121.1 mg, Sugar 5.6 g

MOOSEWOOD BLACK BEAN-SWEET POTATO BURRITOS RECIPE - (3.7/5)



Moosewood Black Bean-Sweet Potato Burritos Recipe - (3.7/5) image

Provided by Chezlamere

Number Of Ingredients 16

6 cups peeled cubed sweet potatoes (I used about 2 large ones)
1 tsp salt
2 tbsp canola or other vegetable oil
2 cups cups diced onions
3 large garlic cloves, minced or pressed
1 hot pepper, minced
1 tbsp ground cumin
1 tbsp ground coriander
3 cups cooked black beans (two 15 oz cans)
1/2 cup lightly packed cilantro leaves
1 Tablespoons fresh lemon juice
1 teaspoon salt
8 eight/ten-inch flour tortillas
Fresh tomato salsa or jarred
Cheese -
Avocado - to serve with burritos

Steps:

  • Preheat the oven to 350 degrees F. cook sweet potato how ever you usually cook them While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chiles. Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes. Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently. Remove from the heat and set aside. combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and mix until combined and chunky Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices. Lightly oil a large baking dish. Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, sprinkle some cheese on top, roll it up, and place it, seam side down, in the baking dish. Sprinkle more cheese on top of the burritos. Cover tightly with foil and bake for about 30 minutes, until piping hot. Serve topped with slices of avocado and salsa.

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From onebalancedlife.com


VEGAN SWEET POTATO AND BLACK BEAN BREAKFAST BURRITOS
2016-12-03 Preheat the oven to 400 degrees. In a medium bowl mix together the sweet potato cubes, olive oil, chili powder, garlic powder, paprika, salt, pepper, cumin, and cayenne. Spread out the sweet potato mixture in an even layer onto a baking sheet. Bake for 25 minutes. When the sweet potatoes are done, throw the black beans onto the hot baking sheet ...
From thehungrywaitress.com


VEGAN BLACK BEAN AND SWEET POTATO BURRITOS - ONE LOVELY LIFE
2017-05-08 Preheat oven to 375 degrees. In a medium bowl, toss sweet potato, onion, taco seasoning and about 2 Tbsp olive oil. Stir to coat well. Spread mixture out on a large baking sheet. Roast at 375 degrees for 30 minutes, stirring half-way through the cook time, and adding more olive oil if necessary.
From onelovelylife.com


SWEET POTATO, BLACK BEAN AND EGG BURRITO - CHEF NAT
2020-06-22 Preheat oven to 400. Thoroughly wash potatoes, dice and place in a large mixing bowl. Drizzle potatoes with olive oil and sprinkle seasonings. Toss with hands so they are evenly coated. Pour potatoes onto 1-2 baking sheets making sure there is some space in between potato pieces. Cook in the oven for 20 minutes.
From chefnatskitchen.com


BLACK BEAN SWEET POTATO BURRITOS - THE DASHLEY'S KITCHEN VIDEO …
Instructions. Preheat oven to 425° F. In a bowl combine the sweet potatoes, chilies, onion, peppers. Pour olive oil over the top and add seasonings to the bowl, cumin, chili powder, salt and pepper. Stir everything together until seasonings are evenly dispersed. Pour out the veggies on to a sheet pan and spread them evenly for roasting.
From thedashleyskitchen.com


QDOBA BLACK BEAN RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Instant Pot Bean Recipes Vegetarian ... Sweet Potato Stew Recipe Vegetarian Instant Pot Bean Recipes Vegetarian Vegetarian Stuffed Green Pepper Recipe Vegetarian Stuffed Jalapeno Pepper Recipes Stuffed Peppers Vegetarian Recipes Keto Diet As A Vegetarian Quick Cooking Chili Relleno Casserole Recipe Bisquick Bisquick Casserole Recipes Breakfast Bisquick …
From recipeschoice.com


VEGAN SWEET POTATO AND BLACK BEAN BURRITOS RECIPE - BBC FOOD
Prick the sweet potatoes all over with a fork and put on a small baking tray. Bake for 50–60 minutes, or until soft all the way through. Remove from the …
From bbc.co.uk


SWEET POTATO AND BLACK BEAN BURRITO - ONE ACRE VINTAGE HOMESTEAD
2015-10-05 Instructions. Hours before, put dry beans in large bowl of boiling water and let sit covered. After a few hours, bring more water to a boil in a pot and cook for about 20 minutes. Rinse wild rice under cold water until water runs clear. Place in a separate pot and add vegetable broth and spices.
From oneacrevintagehome.com


HIGH-PROTEIN VEGAN BURRITOS - STACEY HOMEMAKER
2020-07-17 Sprinkle 1 tsp smoked paprika, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, ¼ tsp salt, and ¼ tsp black pepper over the sweet potatoes and toss to coat each piece. Bake the potatoes for 20-25 minutes or until soft. Burrito Filling: Rinse and drain the black beans, and prep the rest of the burrito ingredients.
From staceyhomemaker.com


BLACK BEAN AND SWEET POTATO BURRITO - COURTNEY'S SWEETS
2018-01-25 Instructions. In a small saucepan combine the black beans, peppers, corn, bay leaf, and taco seasoning. Bring to a boil and then reduce heat to a simmer to cook down the peppers. Preheat oven to 425 degrees and place the chopped potatoes onto the sheet pan. Drizzle with olive oil and sprinkle with taco seasoning.
From courtneyssweets.com


BLACK BEAN SWEET POTATO BURRITOS - SWEET VEGAN
2020-05-05 Ingredients. 1 Tablespoon olive oil. 1 medium onion, chopped. 2 cloves garlic, minced. 2 Jalapeño peppers, minced. 1/2 teaspoon cumin. 1/4 teaspoon chili powder
From sweetvegan.net


SWEET POTATO BURRITOS WITH BLACK BEANS - A MIND "FULL" MOM
2021-07-20 Instructions. In a medium skillet, heat one tablespoon of oil over medium heat. Add in peeled and cubed sweet potatoes, diced onion, and taco seasoning. Saute until potatoes are tender, turning frequently. This should take about 20 minutes. Add in black beans and cook for 2-3 minutes or until beans are warmed through.
From amindfullmom.com


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