Black Bean and Sweet Potato Burrito with Red Bell Peppers
A delicious and heart-healthy burrito recipe inspired by Mexican cuisine, designed to lower high cholesterol levels. This recipe is rich in soluble fiber, plant-based proteins, and healthy fats, while avoiding saturated fats, cholesterol, and refined sugars.
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 smoked paprika
- 1/2 tsp chili powder
- 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).
In a baking sheet, toss the sweet potato, red bell pepper, onion, and garlic with cumin, smoked paprika, chili powder, salt, and pepper. Roast in the oven for 20-25 minutes until vegetables are tender.
Warm the black beans in a saucepan over medium heat.
To assemble the burritos, place a spoonful of black beans on each tortilla, followed by the roasted vegetables and avocado slices. Garnish with fresh cilantro.
Fold the sides of the tortilla over the filling, then roll up tightly. Serve with lime wedges on the side.
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 10 |
| Carbs (g) | 55 |
| Fiber (g) | 12 |
| Sugar (g) | 8 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 400 |
| Cholesterol | 0 |