Sweet Potato Burritos
A flavorful and healthy delight featuring sweet potatoes, black beans, and fresh avocado wrapped in wholegrain tortillas, perfect for lunch or dinner.
Ingredients
Burrito Filling
- 2 medium sweet potatoes
- 1 medium onion
- 2 cloves garlic
- 2 tsp olive oil for sautéing
- 1 can diced tomatoes (15 oz / 425 g)
- 1 tsp ground cumin
- 1 tsp paprika powder
- to taste Salt and pepper
- 1 tsp oregano
- 1.5 cups cooked black beans (~1 can, 15 oz / 425 g, ~230 g drained) drained and rinsed
Burrito Assembling
- 1 medium avocado for topping
- 4 wholegrain wraps
- 1 medium lime for serving
- 1 cup low-fat Greek yogurt (~2%) for serving
- 1 handful fresh cilantro or parsley optional for garnish
Instructions
Preparation
- Preheat your oven to 200°C (400°F).
- Slice the sweet potatoes in half and place them on a baking tray. Roast for about 45 minutes until tender.
- Alternatively, microwave the sweet potatoes for 6-8 minutes until soft.
- Finely slice the onion and chop the garlic.
Cooking
- In a pan, heat olive oil over medium heat. Add sliced onion and chopped garlic; sauté until fragrant and onion turns translucent.
- Add the can of diced tomatoes and bring to a simmer. Cook for about 10 minutes.
- Season with ground cumin, paprika, salt, pepper, and oregano; allow the spices to infuse the mixture.
- Add drained and rinsed black beans. Stir and simmer for another 10 minutes.
- Once roasted, scoop out the sweet potato flesh and mash it lightly.
Assembly
- Take a wholegrain wrap, layer with sweet potato mash, then add the tomato and bean mixture, and top with avocado slices.
- Carefully roll the burrito, tucking in the ends to prevent filling from escaping.
Serving
- Serve burritos as-is or cut in half. Add a dollop of Greek yogurt and a squeeze of lime.
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Notes
Store leftovers in an airtight container for up to 3 days in the fridge or wrap in plastic wrap and freeze for 2-3 months.