Ingredients
- 1 ½ lbs Sweet Potatoes Cut into ½ inch cubes
- Olive Oil For drizzling
- Kosher Salt
- Ground Black Pepper
- 2 cloves Garlic Minced
- ½ Onion Chopped
- 1 Jalapeno Chopped
- 1 Tbsp Chili Powder
- 1 Tbsp Tomato Paste
- ½ tsp Oregano
- 2 cups Baby Spinach
- 1 can Black Beans 15-ounce, drained
- 1 can Diced Tomatoes 14.5-ounce
- 1 cup Queso Fresco
- Lime Juiced
- 10 Tortillas Whole Wheat
- 1 bunch Cilantro Chopped
Equipment
- Oven
- Large Skillet
- Baking Sheet
- Stovetop
Instructions
- 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!
Nutrition
Nutrition Facts
Sweet Potato and Black Bean Burritos
Serving Size
1 burrito
Amount per Serving
Calories
242
Calories from Fat 54
% Daily Value*
Fat
6
g
9
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
8
mg
3
%
Sodium
495
mg
22
%
Potassium
605
mg
17
%
Carbohydrates
40
g
13
%
Fiber
7
g
29
%
Sugar
7
g
8
%
Protein
9
g
18
%
Vitamin A
10741
IU
215
%
Vitamin C
14
mg
17
%
Calcium
178
mg
18
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Chili Powder, Cilantro, Diced Tomatoes, Garlic, Gound Black Pepper, Jalapeño Pepper, Kosher Salt, Lime, Olive Oil, Onion, Oregano, Queso Fresco, Sweet Potatoes, Tomato Paste, Tortillas