Black Bean and Sweet Potato Burritos
Ingredients
- 1 (16-oz) pkg peeled, cubed sweet potatoes
- 2 Tbsp olive oil
- 2 (8.5-oz) pouches organic microwavable seven-whole-grains mix
- 1 (15-oz) can low sodium black beans, rinsed and drained
- ¾ cup vegan green chile enchilada sauce
- 1 tsp ground cumin
- 6 organic burrito-size flour tortillas
- 2 avocados, thinly sliced
- 1 cup refrigerated pico de gallo
Instructions
- Preheat oven to 425°F. Toss together potatoes and oil on a large rimmed baking sheet. Season lightly with salt and pepper, if desired. Bake 20 to 25 minutes or until potatoes are tender, stirring once.
- Meanwhile, heat grains mix according to package directions; spoon into a large microwave-safe bowl. Stir in beans, enchilada sauce, and cumin; microwave at HIGH 2 minutes or until thoroughly heated. Stir in potatoes.
- Heat tortillas according to package directions. Spoon potato mixture down center of each tortilla; top with avocado. Fold in edges of tortillas, and roll up. Serve with pico de gallo.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
616
|
616
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 15 | 15 |
| Carb (g) | 97 | 97 |
| Fiber (g) | 15 | 15 |
| Sodium (mg) | 912 | 912 |
| T. Sugs (g) | 7 | 7 |
| A. Sugs (g) | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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