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Black Bean Veggie Burritos

Total Time

Prep: 30 min. Bake: 25 min.

Makes

8 servings

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
Black Bean Veggie Burritos Recipe photo by Taste of Home

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

  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.

Nutrition Facts

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

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