You won’t miss the meat in this burrito when it’s substituted with sautéed sweet potatoes and creamy black beans. The complex carbohydrates in this hearty wrap help stabilize blood sugar while protein and fiber keep hunger at bay. We think chipotle peppers spice it up just right, but a few avocado slices would help cool it down if that’s what you wish.
Prep: 10 minutes
Cook: 15 minutes
- 220 cal
- 2 g fat (0 g sat)
- 45 g carbs
- 475 mg sodium
- 12 g fiber
- 10 g protein
1 tablespoon olive oil
1 large sweet potato, peeled and cut into 1/4-inch pieces
1/2 small red onion, chopped
1/4 teaspoon cumin
1 (15 ounce) can black beans, rinsed
1 tablespoon chopped chipotle peppers in adobo
2 packed cups of chopped kale
Sea salt and freshly ground pepper
1 lime, half juiced and half sliced into wedges for serving
4 large flour tortillas
Low-fat sour cream
- Heat oil in a large skillet over medium-high heat. Add sweet potatoes, onions and cumin and cook for a minute until they begin to brown, stirring throughout to coat. Cover after 1 minute, bring the heat down to medium and let cook for about 5-8 minutes, stirring once or twice, until they’ve softened up.
- Add the beans and chipotle peppers and cook, stirring occasionally, for 2 minutes. Add the kale, season with salt and pepper and toss until kale begins to wilt, 1 to 2 minutes. Drizzle with lime juice.
- Divide the potato-bean mixture among the tortillas (about 1 cup each) and roll up to form burritos. Wipe out the skillet and return to medium heat. Cook the burritos (seam-side down first) until golden brown, 2 to 3 minutes per side.
- Serve with cilantro and sour cream if desired.