Black Bean and Sweet Potato Burrito with Red Bell Peppers
A delicious and heart-healthy burrito inspired by Mexican cuisine, designed to support a diet aimed at lowering high cholesterol. Packed with soluble fiber, plant-based proteins, and healthy fats.
Ingredients
- 1 large sweet potato, peeled and diced
- 1 can black beans, drained and rinsed
- 1 red bell pepper, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 4 whole wheat tortillas
- 1 avocado, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
Preheat the oven to 400°F (200°C).
On a baking sheet, toss the sweet potatoes, red bell peppers, onions, and garlic with cumin, chili powder, paprika, salt, and pepper. Roast in the preheated oven for 15-20 minutes, or until the vegetables are tender.
In a skillet, heat the black beans over medium heat until warmed through.
Warm the tortillas in a dry skillet or microwave.
To assemble the burritos, divide the roasted vegetables and black beans among the tortillas. Top with sliced avocado and fresh cilantro.
Roll up the burritos, tucking in the sides as you go.
Serve with lime wedges on the side for squeezing over the burritos.
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 15 |
| Carbs (g) | 55 |
| Fiber (g) | 12 |
| Sugar (g) | 8 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 400 |
| Cholesterol | 0 |