Mexican Black Bean and Sweet Potato Burrito with Red Bell Peppers
A delicious and heart-healthy burrito filled with black beans, sweet potatoes, and red bell peppers, perfect for lowering high cholesterol.
Ingredients
- 1 large sweet potato, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, sliced
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 4 whole wheat or gluten-free tortillas
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced
- Lime wedges for serving
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, toss the sweet potatoes, red bell pepper, red onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper until well combined.
Spread the mixture on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender.
In a medium saucepan, heat the black beans over medium heat until warmed through.
Warm the tortillas in a dry skillet or microwave according to package instructions.
To assemble the burritos, place a spoonful of black beans in the center of each tortilla, top with the roasted sweet potato mixture, avocado slices, and fresh cilantro.
Fold in the sides of the tortilla and roll up tightly.
Serve the burritos with lime wedges for squeezing over the top.
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 10 |
| Carbs (g) | 60 |
| Fiber (g) | 12 |
| Sugar (g) | 8 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 400 |
| Cholesterol | 0 |