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Published on October 04, 2017

sweet potato black bean burrito

Sweet potato black bean burrito recipe

Makes 8 servings


  • 1 large sweet potato, peeled
  • 1 Tbsp. water
  • 1 medium onion finely, chopped
  • 3 garlic cloves, minced
  • 1 15 oz. can of black beans, drained and rinsed
  • 1 cup of frozen corn
  • 1 medium green bell pepper
  • 2 Tbsp. lemon juice
  • 1 Tbsp. chili powder
  • 2 tsp. dried oregano
  • 1 tsp. ground cumin
  • 8 (8 inch) whole wheat tortillas
  • 2 cup shredded cheddar cheese
  • ½ cup sour cream
  • ½ cup salsa


Cut sweet potato into 1-inch cubes. In a large microwave-safe bowl, combine the sweet potato and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender. In skillet, sauté onion and garlic. Stir in the beans, corn, green pepper, lemon juice and seasonings. Spoon a heaping 1/2 cup filling off center on each tortilla (may warm in microwave for 10-15 seconds if prefer). Sprinkle with 1/4 cup cheese. Fold sides and ends over filling and roll up. Serve with sour cream and salsa.

Nutrition analysis per serving: 360 calories, 12 g fat, 16 g protein, 47 g carbohydrate, 7 g fiber, 505 mg sodium.

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