This burrito might surprise you with its sweetness, but the onion and garlic powders offer a savory balance to the cinnamon. Using whole wheat tortillas can complete the wrap the healthy way by keeping you fuller, longer. This recipe comes to us from Lindsay of The Happy Herbivore.
- 4-6 soft taco shells, tortillas or wraps
- 1 medium sweet potato, boiled until tender and drained
- 1 cup brown rice or quinoa, cooked to desired tenderness
- 10 oz frozen spinach
- 1 cup black beans
- ½ teaspoon cinnamon
- ¼ teaspoon cumin
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- hot sauce, to taste
Cook spinach according to package directions, pressing out any excess water once the spinach is fully cooked.
Put the spinach in a bowl, sprinkle with garlic powder and salt and set aside.
Sprinkle cumin, onion powder and garlic powder over black beans, stirring to evenly coat beans with spices and set aside.
Peel cooked sweet potato and mash with a potato masher or fork. Sprinkle with cinnamon and stir to combine.
Combine sweet potato, spinach, grains and black beans in a large bowl, stirring to evenly combine, and scoop mixture into the center of the wrap. Drizzle with hot sauce to taste.
This Recipe's Ingredients:Beans, Cinnamon, Garlic, Potato, Quinoa, Red Onion, Rice, Spinach, Whole Grain
Sweet Potato Burritos
Servings per Recipe: 4Amount per Serving
Calories from Fat: 68
Total Fat: 7.7g
Saturated Fat: 1.9g
Dietary Fiber: 11.1g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.