Recipe
Main Dish
Sweet Potato and Black Bean Burritos
Primary Media
Servings and Ingredients
Ingredients
Serves 6
Quantity | Ingredient | Add |
---|---|---|
4 c. | cubed, peeled sweet potatoes | |
½ tsp. | salt | |
2 tsp. | Hy-Vee Select extra-virgin olive oil | |
2 | large yellow onions, diced | |
4 | garlic cloves, minced | |
½ c. | Hy-Vee dried cranberries or raisins | |
1 tbsp. | Hy-Vee ground cumin | |
1 tbsp. | Hy-Vee ground coriander | |
1 | (15 oz) can Hy-Vee no-salt-added black beans, drained and rinsed | |
½ bunch(es) | fresh cilantro, chopped | |
Juice of 1 lemon | ||
1 tsp. | salt | |
1 c. | Hy-Vee 2% sharp cheddar cheese | |
6 | (8-inch) Hy-Vee multigrain tortillas | |
Hy-Vee salsa, Hy-Vee light sour cream, pickled jalapenos, optional |
Directions
- Preheat oven to 350 degrees.
- Place sweet potatoes in a medium saucepan with 1/2 teaspoon salt and cover with water. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside.
- While the sweet potatoes cook, warm the oil over medium heat in a large skillet or saucepan and add the onions and garlic. Cook, stirring occasionally, until the onions are tender, about 5 minutes. Add the cumin and coriander and cook for 2 minutes longer. Remove from heat and set aside.
- In a food processor or blender, combine the black beans, cilantro, lemon juice, salt and cooked sweet potato and puree until smooth.
- Transfer the sweet potato mixture to a large mixing bowl and mix in cooked onions, cranberries, spices and cheese.
- Coat a 9-by-13-inch baking dish with cooking spray. Spoon 2 to 3 scoops of filling in the center of each tortilla and roll up. Place each burrito in the baking dish seam-side-down.
- Cover tightly with foil and bake for 25 minutes. Serve topped with salsa and other garnishes as desired.
Nutrition facts
Servings
410 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 15mg
- Sodium: 1090mg
- Total Carbohydrates: 68g
- Protein: 15g
Daily Values
0%
Vitamin A 260%
0%
Vitamin C 20%
0%
Iron 15%
0%
Calcium 25%
Recipe Source:
adapted from epicurious.com.