Sweet Potato And Bean Burritos With Corn Salsa Recipe

These sweet potato and bean burritos are a delicious and satisfying vegetarian option. The sweet potatoes are roasted until tender and combined with black beans, spices, and cheese. The burritos are then wrapped in tortillas and baked until golden and crispy. Serve them with a refreshing corn salsa for a burst of flavor. These burritos are perfect for a quick and easy weeknight dinner or for meal prep. They are also great for entertaining and can be customized with your favorite toppings.

5
11 Rating -
Rate
Vegdiet
50minstotal
50m.total
Sweet Potato And Bean Burritos With Corn Salsa
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Ingredients for Sweet Potato And Bean Burritos With Corn Salsa Recipe

  • 1/4 Large Sweet Potatoes, Peeled And Diced
  • 1/4 tablespoon Olive Oil, Divided
  • As required Salt And Pepper, To Taste
  • 0.13 teaspoon Ground Cumin
  • 0.13 can Black Beans, Rinsed And Drained
  • 0.13 Small Onion, Diced
  • 0.13 teaspoon Garlic Powder
  • 0.13 teaspoon Chili Powder
  • 0.03 teaspoon Cayenne Pepper
  • 1/2 Large Tortillas
  • 0.13 cup Shredded Cheese
  • 0.13 cup Corn Kernels
  • 0.06 cup Diced Tomatoes
  • 0.03 cup Diced Red Onion
  • 1/4 tablespoon Chopped Cilantro
  • 0.13 Juice Lime

Directions: Sweet Potato And Bean Burritos With Corn Salsa Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Place the sweet potatoes on a baking sheet and drizzle with olive oil. Season with salt, pepper, and cumin. Toss to coat.
  • STEP 3.Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
  • STEP 4.In a large bowl, combine the roasted sweet potatoes, black beans, diced onion, garlic powder, chili powder, and cayenne pepper. Mix well to combine.
  • STEP 5.Place a tortilla on a clean surface and spoon the sweet potato and bean mixture onto the center. Top with shredded cheese.
  • STEP 6.Fold the sides of the tortilla over the filling, then roll it up tightly. Repeat with the remaining tortillas and filling.
  • STEP 7.Place the burritos seam-side down on a baking sheet. Brush the tops with olive oil.
  • STEP 8.Bake the burritos in the preheated oven for 15-20 minutes, or until golden and crispy.
  • STEP 9.While the burritos are baking, prepare the corn salsa. In a bowl, combine the corn kernels, diced tomatoes, diced red onion, chopped cilantro, lime juice, salt, and pepper. Mix well.
  • STEP 10.Serve the sweet potato and bean burritos hot, topped with the corn salsa. Enjoy!

Cooking Tips

  • You can add additional spices or herbs to the sweet potato and bean mixture, such as paprika or oregano, to customize the flavor.
  • Feel free to add your favorite toppings to the burritos, such as avocado, sour cream, or salsa.
  • If you prefer a spicier salsa, you can add diced jalapenos or a pinch of cayenne pepper to the corn salsa.
  • Leftover burritos can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
  • The corn salsa can be made ahead of time and stored in the refrigerator for up to 2 days. Serve chilled or at room temperature.

Storage and Serving

  • Leftover burritos can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
  • The corn salsa can be made ahead of time and stored in the refrigerator for up to 2 days. Serve chilled or at room temperature.
  • Serve the sweet potato and bean burritos hot, topped with the corn salsa for a delicious and satisfying meal.
Nutrition
value
184
calories per serving
14 g Fat9 g Protein5 g Carbs4 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    9g
  • Carbs
    5g
  • Fiber
    4g

MacroNutrients

  • Carbs
    5g
  • Protein
    9g
  • Fiber
    4g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    300mg
  • Iron
    2mg
  • Vitamin A
    867mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    40mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    22mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    41mg
  • Manganese
    < 1mg
  • Phosphorus
    187mg
  • Selenium
    5mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp