Mexican Black Bean and Sweet Potato Burrito with Red Bell Peppers
A delicious and heart-healthy burrito recipe inspired by Mexican flavors, featuring black beans, sweet potatoes, and red bell peppers.
Ingredients
- 1 large sweet potato, peeled and diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 4 whole wheat or gluten-free tortillas
- Fresh cilantro, chopped (for garnish)
- Sliced avocado (for serving)
- Lime wedges (for serving)
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, toss the sweet potato, red bell pepper, red onion, garlic, cumin, chili powder, paprika, salt, and pepper until well coated.
Spread the mixture on a baking sheet in a single layer and roast in the preheated oven for 30-35 minutes, or until the sweet potatoes are tender.
In a small saucepan, heat the black beans over medium heat until warmed through.
To assemble the burritos, place a spoonful of black beans in the center of each tortilla, top with the roasted sweet potato mixture, and garnish with fresh cilantro.
Fold the sides of the tortilla over the filling, then roll up tightly.
Serve the burritos with sliced avocado and lime wedges on the side.
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 10 |
| Carbs (g) | 60 |
| Fiber (g) | 12 |
| Sugar (g) | 8 |
| Saturated fat (g) | 1 |
| Sodium (mg) | 300 |
| Cholesterol | 0 |