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Sweet Potato Black Bean Burritos

5 from 1 vote
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Course: Dinner, Lunch
Cuisine: Americana, TexMex
Keyword: burrito, easy burrito, healthy burrito, vegetarian burrito
Prep Time: 15 minutes
Servings: 2
Calories:
Author: Ginger Hultin

Ingredients

  • 2 large sweet potatoes
  • 2 teaspoons coconut oil, divided
  • 1 teaspoon minced garlic
  • 3/4 cup diced red onion
  • 1 cup frozen brown rice
  • 1 can black beans, rinsed and drained
  • 2 12-inch whole wheat tortillas

Garnish

  • 1 medium ripe avocado, sliced
  • 1 lime, cut into wedges
  • 1/4 cup fresh cilantro, chopped
  • 1/4 teaspoon turmeric, freshly ground

Instructions

  • Preheat the oven to 425 degrees F.
  • Pierce the sweet potatoes with a fork then wrap them in aluminum foil and place them in the oven for 30-40 minutes (until soft).
  • While the potatoes and rice are cooking, place 1 teaspoon of coconut oil in a large stove top skillet and add the garlic and chopped red onions, cooking until onions are soft and begin to turn slightly brown.
  • Add the drained can of black beans and cooked rice to the garlic and onion, cook until all ingredients are warmed through, about 2 minutes. Remove from heat.
  • Once the sweet potatoes are done, remove them from the oven. Remove the aluminum foil and let cool enough to handle. Peel and slice the sweet potatoes into large circles or coins.
  • In a separate skillet, heat the remaining 1 teaspoon of coconut oil. Cook the sweet potato coins on both sides until lightly browned, about 1-2 minutes on each side. Sprinkle with sea salt for taste if desired. Set aside.
  • Warm the tortillas in aluminum foil in the oven. Once all ingredients are warm you can make your burrito! Use rice, bean and onion mixture as the base followed by the sweet potato coins, and garnish with fresh cilantro, avocado, a squeeze of fresh lime juice and a dash of turmeric spice. Enjoy!
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