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Healthy Sweet Potato Burrito

  • 65minutes
  • 449calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, C, E, P
MineralsSelenium, Zinc, Copper, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 whole wheat tortillas (6-inch to 8-inch)

  2. 1 large sweet potato (baked)

  3. 1/3 cup black beans (rinsed and drained)

  4. 1/3 cup frozen corn kernels (thawed)

  5. 1 teaspoon lime juice

  6. shake ground black pepper

  7. 1/2 cup taco sauce (I use Pace)

  8. 2/3 cup fresh grated cheddar cheese

  9. 1/3 cup light sour cream

  10. 1/2 avocado (sliced)

  11. 3 olives (sliced)

  12. 2 -3 tablespoons green onions (sliced)

  13. 1 1/2 tablespoons red onions (diced)

  14. 1/2 tomato , diced

Instructions Jump to Ingredients ↑

  1. Bake sweet potato till done; scoop out and put on a plate.

  2. Rinse and drain beans; take out desired amount and mix the corn with the beans; place on plate with sweet potato (this is so all three will be heated in the microwave at the same time).

  3. Grate cheese and set aside.

  4. Heat tortillas on a griddle so you can assemble them.

  5. Heat "sweet potato plate" in microwave.

  6. ASSEMBLY:

  7. Line hot sweet potato down the center of tortilla.

  8. Add 1/3 cup of hot bean and corn mixture, lime juice, and black pepper over sweet potato.

  9. Add taco sauce and grated cheese.

  10. Roll up and, if needed, put in microwave for a few seconds to heat more.

  11. Serve with sour cream divided between the two tortillas.

  12. This may be doubled or tripled.

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