Black Bean Sweet Potato Burrito

A healthy burrito recipe adapted from CraftCircle, black bean sweet potato burrito is made with whole grain tortillas filled with sautéed sweet potatoes, black beans, low-fat Monterey Jack cheese, shredded lettuce, and fat-free sour cream. With this recipe, you can enjoy a heavy and satisfying burrito anytime without the guilt. This also makes a delicious vegetarian meal served with some chips or nachos. The sweet potatoes give awesome flavor to the black beans and contrast magnificently with the cheese and the sour cream. One of the easy appetizer recipes you can make, this recipe can be found at Gourmandia.

This burrito recipe takes only a few minutes to prepare. It makes use of canned black beans, which are precooked so you don’t need to boil it for a long time. Drain the beans well since they have been soaked in salted water solution. To make the sweet potatoes easier to cook, they are peeled and shredded and then sautéed in olive oil. They will turn creamy and deliciously mushy, which will complement the black beans well.

Difficulty Level
Easy

Ingredients

1 large sweet potato
1 tsp. olive oil
1 can (16 oz.) black beans
Whole Grain Tortillas
Low-fat Monterey Jack cheese, grated
Head lettuce, shredded
Fat-free Sour cream

Preparation Instructions

Peel and grate sweet potato. Set aside.

Heat oil over medium heat in a large skillet. Add potato and cook for about 10-15 minutes, stirring occasionally, until potato is cooked through.

Add beans. Heat thoroughly. Remove from heat.


Use potato and bean mixture to fill tortillas. Top with cheese, lettuce and sour cream, if desired.