Sweet Potato Burritos

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.

Serves 4

  • 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.

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Nutrition Information

Sweet Potato Burritos

Servings per Recipe: 4

Amount per Serving

Calories:  500

Calories from Fat:  68

Total Fat:  7.7g

Saturated Fat:  1.9g


Sodium:  524mg

Potassium:  771mg

Carbohydrates:  92.3g

Dietary Fiber:  11.1g

Protein:  17g

Sugars:  3.9g

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