Vegetarian Smoky-Maple Sweet Potato & Black Bean Burrito
Prep: 20 minutes
Roast/Microwave: 32 minutes • Serves: 6
2 medium sweet potatoes, peeled and chopped
1 medium red bell pepper, halved and thinly sliced
1 small red onion, halved and thinly sliced
2 tablespoons 100% pure maple syrup
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon onion powder
6 (10-inch) flour tortillas
1 can (15 ounces) black beans, drained and rinsed
3/4 cup shredded Mexican blend cheese
1/2 cup salsa
1/2 cup sour cream
1.Preheat oven to 425°; spray rimmed baking pan with cooking spray. In large bowl, toss potatoes, pepper, onion, syrup, oil, paprika, chili powder, garlic powder, salt and onion powder; spread in single layer on prepared pan. Roast 25 minutes or until vegetables are golden brown and potatoes are tender, stirring once.
2. Place tortillas on work surface; down center of tortillas, layer beans, cheese and potato mixture. Fold sides over filling and roll up; wrap each burrito tightly with plastic wrap. Freeze burritos in freezer-safe zip-top plastic bags up to 1 month.
3. Unwrap 1 burrito and loosely wrap with paper towel; heat in microwave oven on high 7 minutes or until internal temperature reaches 165°. Serve burrito with salsa and sour cream.
Approximate nutritional values per serving
(1 burrito, 1 tablespoon plus 1 teaspoon salsa, 1 tablespoon plus 1 teaspoon sour cream):
485 Calories, 17g Fat (8g Saturated), 23mg Cholesterol,
1124mg Sodium, 70g Carbohydrates, 8g Fiber, 15g Protein
Chef Tip:
Burritos can also be thawed in the refrigerator overnight, then microwaved on high for 3-1/2 minutes or until the internal temperature reaches 165°.