SWEET POTATO AND KIDNEY BEAN BURRITO
Dinner will be ready in a flash! These are so tasty and wonderfully healthy. High in protein and low in fat. You can also use black beans or cannelini beans. I found this recipe on the internet and altered it to my liking.
Provided by StrikingEyes00
Categories Yam/Sweet Potato
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Heat oil in a large skillet, and saute onion and garlic until soft.
- Stir in beans, and mash.
- Gradually stir in water, and heat until warm.
- Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
- Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas.
- Top with cheese and roll up the filled tortillas burrito style, and place on a lightly greased baking sheet.
- Bake for 12 minutes in the preheated oven, and serve.
- Serve with sour cream, chopped green onions and salsa.
Nutrition Facts : Calories 425.8, Fat 10.9, SaturatedFat 3.6, Cholesterol 9.9, Sodium 1145.1, Carbohydrate 67.4, Fiber 9.8, Sugar 6.8, Protein 15.7
VEGAN SWEET POTATO AND BEAN BURRITOS
These flavorful and filling burritos are satisfying and vegan, too! Perfect as-is or topped with guacamole or your favorite sauce. Try switching out the refried beans for black beans and corn for a fun twist!
Provided by SunnyDaysNora
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Toss sweet potatoes, onion, olive oil, and taco seasoning together in a bowl. Spread out onto a baking sheet.
- Roast in the preheated oven, about 30 minutes or until desired level of doneness.
- Spread 1/4 of the beans down the center of each tortilla. Top each tortilla with 1/4 cup rice, 1/4 of the vegetable mixture, and 1 tablespoon salsa.
Nutrition Facts : Calories 557.4 calories, Carbohydrate 87.3 g, Cholesterol 2.5 mg, Fat 16.7 g, Fiber 7.8 g, Protein 13.7 g, SaturatedFat 3.4 g, Sodium 1121.1 mg, Sugar 5.6 g
SWEET POTATO AND BLACK BEAN BURRITOS
Provided by Molly Yeh
Time 40m
Yield 10 burritos
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F.
- Add the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside.
- Add 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed.
- Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. For freezer meal prep, wrap tightly in plastic wrap or parchment paper and store in an airtight container or bag. Freeze for up to 3 months.
- To reheat, place wrapped burrito in the microwave and reheat for 3 minutes, flipping once. Unwrap, garnish with the cilantro and hot sauce, if desired, and serve!
SWEET POTATO AND BLACK BEAN BURRITOS RECIPE BY TASTY
Here's what you need: medium sweet potatoes, olive oil, smoked paprika, garlic powder, kosher salt, pepper, medium yellow onion, jalapeño, garlic, chili powder, ground cumin, cayenne pepper, black beans, corn, large flour tortillas, lettuce, diced tomato, shredded vegan cheddar cheese, guacamole
Provided by Rachel Gaewski
Categories Lunch
Yield 3 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400°F (200°C).
- Add the sweet potatoes to a baking sheet with a drizzle of olive oil, the paprika, garlic powder, salt, and pepper. Toss until well coated.
- Bake for 20 minutes, flipping halfway through, until the sweet potato is tender.
- Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the jalapeño, garlic, chili powder, cumin, and cayenne pepper and cook for 2-3 minutes, until the spices are fragrant. Add the black beans and corn, season with salt and pepper, and cook until warmed through, 3-4 more minutes.
- To assemble a burrito, add ⅓ of the bean and corn mixture, ⅓ of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
- Enjoy!
Nutrition Facts : Calories 547 calories, Carbohydrate 96 grams, Fat 12 grams, Fiber 17 grams, Protein 16 grams, Sugar 16 grams
KIDNEY BEAN BURRITOS
These have a nice flavor and aren't too difficult. Sometimes I "cheat" by starting with a can of refried beans instead of the whole kidney beans.
Provided by Chef MB
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place kidney beans in a medium bowl. Mash to desired consistency.
- Coat a small nonstick skillet with cooking spray. Add oil & place over medium heat until hot. Add onion, red bell pepper & garlic & saute 5 minute OR until onion is tender.
- Stir in Cumin, Coriander & White Pepper. Cook 1 min, and remove from heat.
- Add onion mixture & corn to beans. Stir well.
- Divide bean mixture evenly among tortillas, spreading to edges.
- Sprinkle 3 T. cheese down center of each tortilla.
- Roll up; place seam side down on a baking sheet.
- Bake at 425 for 5 minute or until thoroughly heated. Spoon salsa over burritos. Serve warm.
Nutrition Facts : Calories 413.9, Fat 13.7, SaturatedFat 5.8, Cholesterol 22.2, Sodium 1280, Carbohydrate 57.1, Fiber 8.9, Sugar 7.4, Protein 17.9
LOW FAT KIDNEY BEAN SWEET POTATO BURRITO (VEGETARIAN TOO!)
WHAT a mouthful TITLE is, true! These are SO healthy and delicious too! INSPIRED by the internet and yes, ZAAR! These are terrific, better by far!
Provided by mickeydownunder
Categories One Dish Meal
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- PREHEAT oven 180°F.
- Cook sweet potato on paper towel in microwave until cooked (depending on size); allow to cool (Rotate cooking time and turn - ie if 8 minutes total; 4 minutes each side).
- HEAT broth in saucepan; sauté onion and garlic until soft; (about 5 minutes).
- STIR in water; bring to a quick boil.
- REMOVE from heat and ADD cumin, mustard, chili powder and tamari.
- COMBINE above mixture with sweet potato (removed from skins) and MASH.
- PLACE one tortilla at a time into microwave and cook for 15 seconds; if cooking in oven, wrap in aluminum foil and place in oven for 10 minutes on 180°F.
- ADD mixture to tortilla and wrap as a burrito; fold bottom half a couple of inches from bottom - fold right hand side over and then rotate towards you and tightly roll up.
- PLACE rolled up tortillas (side down) onto slightly sprayed with oil flat pan.
- TOP with low fat/no fat cheese and BAKE for 12 minutes in 180°F oven.
- These are GREAT to freeze!
- ENJOY!
- NOTE: Can use 3 cans three bean mix, butter beans or cannelloni beans (420g) drained too!
- NOTE: If you want a bit of a zing, can sprinkle with no-fat Mexican cheese before putting into oven.
Nutrition Facts : Calories 907.8, Fat 16, SaturatedFat 4.6, Cholesterol 7.9, Sodium 2565.8, Carbohydrate 153.4, Fiber 21.9, Sugar 21.5, Protein 39.1
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