Ingredients
Scale
- 1 T. olive oil
- 1/2 large or 1 medium onion, chopped
- 3 garlic cloves, minced
- 2, 15-oz canned black beans, rinsed & drained
- 1 large sweet potato
- 1 T. maple syrup
- 1 t. ground cumin powder
- 1/2 c. fresh cilantro, chopped
- 1/4–1/2 t. salt
- 2 c. shredded cheddar cheese
- 8, burrito-sized, whole-grain tortillas
Instructions
- Preheat oven to 400 degrees.
- In a sauté pan, warm olive oil over medium-high heat. Add chopped onion and garlic and sauté until transparent.
- While onion and garlic are cooking, in a medium-sized mixing bowl, mash black beans with a fork, whisk or potato masher. I like mine 3/4 of the way mashed with 1/4 of the black beans intact.
- Using a fork, prick the skins of a washed sweet potato. Wrap in a paper towel and cook in the microwave on high – 4 minutes. Turn, cook for another 4 minutes. Wait for the potato to cool and slice the potato in half.
- Add cooked onions, garlic, the flesh of the sweet potato and mix with a large spoon until well combined.
- Stir in maple syrup, cumin powder, cilantro and salt.
- Place 1/2-3/4 cup mixture in one burrito-sized whole-wheat tortilla. Add 1/4 cup cheese.
- Wrap burritos and placed in greased 13 x 9 baking dish.
- Cover with aluminin foil and bake for 10 minutes. Flip burritos and cook for an additional 5-10 more minutes.
- Top with salsa, avocado and Greek yogurt.
Nutrition
- Serving Size:
- Calories: 252
- Sugar: 4.3 g
- Sodium: 770.6 mg
- Fat: 4.4 g
- Saturated Fat: 2.1 g
- Trans Fat: 0 g
- Carbohydrates: 42.9 g
- Fiber: 12.1 g
- Protein: 10.9 g
- Cholesterol: 0 mg