Black Bean Sweet Potato Burritos...Made Fun

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers creaminess with less fat.

avocado

🥗Healthier: mashed peas

💰Cheaper: cucumber

Mashed peas provide creaminess at a lower cost.

tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: store brand tortillas

Whole grain tortillas add fiber without significant cost increase.

Cut sweet potatoes in half lengthwise, being careful as they are tough to cut.

Wash sweet potatoes thoroughly before cutting.

Drizzle olive oil over the sweet potatoes and sprinkle with salt, then rub it in.

Preheat the oven to 400°F (200°C).

Place the sweet potatoes cut-side down on a baking sheet and put them in the oven.

Open a can of black beans using a can opener, being cautious of sharp edges.

Pour the black beans into a colander to drain the liquid, doing this over the sink.

Chop the lime and add it to the black beans along with cumin, pepper, and salt.

Mix the black bean mixture with a spoon until combined.

Taste the mixture and adjust lime juice if needed.

Check the sweet potatoes after about 25-30 minutes; they should be tender and slightly browned.

Scoop the sweet potato flesh into the black bean mixture using a fork.

Cut the avocado in half and remove the seed, then scoop the flesh out with a spoon.

Prepare the tortillas, ideally larger ones for easier wrapping.

Spoon the sweet potato and black bean mixture onto the tortilla, adding salsa and cheese as desired.

Roll up the burrito by tucking in the sides and rolling from the bottom up, using fingers to secure the filling as you roll.

Repeat the rolling process for additional burritos.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens