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Vegan Sweet Potato and Black Bean Burrito

Under 500 Calories: Roasted Sweet Potato and Black Bean Burrito

Roasted sweet potatoes swirling with tender black beans and corn, succulent red peppers, and juicy tomatoes wrapped in a warm whole-wheat tortilla make this one delicious and gratifying meal. It's also under 500 calories, offers almost 15 grams each of fiber and protein, and the best part? It makes four servings, so you can consider the next few lunches or dinners made (or freeze the leftovers for an easy supper on a busy night).

A good choice for your ticker, it's completely vegan, so if lowering your cholesterol or blood pressure is also on your mind, this burrito has got you covered. It's the perfect meal for this time of year because not only does the cayenne pepper turn up your internal heat, but it also offers immune-boosting properties to kick your cold to the curb. Check out the easy instructions below, and a hot and healthy, filling dinner will be waiting for you in just 40 minutes.

Roasted Sweet Potato and Black Bean Burrito

Roasted Sweet Potato and Black Bean Burrito

Vegan Sweet Potato and Black Bean Burrito

Ingredients

  1. 1 pound sweet potatoes (about 3 cups or 2 sweet potatoes), diced
  2. 1 tablespoon olive oil
  3. 1/4 teaspoon salt
  4. 2 1/2 teaspoons ground cumin
  5. 3 cups chopped tomatoes (I used 1 box Pomi chopped tomatoes)
  6. 15-ounce can black beans, rinsed and drained
  7. 1 cup frozen corn
  8. 1 red pepper, diced
  9. 1/2 teaspoon cayenne pepper (more or less depending on your preference)
  10. Salt and pepper, to taste
  11. 4 whole-wheat tortilla wraps

Directions

  1. Preheat the oven to 400 degrees F. In a pan, toss the sweet potatoes with the olive oil, 1/4 teaspoon salt, and 1/2 teaspoon cumin, and roast for 25 to 30 minutes, until soft and slightly browned.
  2. While that's roasting, add the tomatoes, black beans, corn, red pepper, cayenne, and rest of the cumin to a large pot, and cook on medium heat for 15 minutes, stirring often.
  3. Place a wrap on a plate, and microwave for 15 seconds so it becomes more soft and warm. Spoon out 1/4 of the tomato-bean mixture into the center of the tortilla. Add 1/4 of the roasted sweet potatoes. Fold in the sides of the wrap, then the bottom, then the top. Turn it over, place on a plate with some salsa, and enjoy! Or if you prefer a crunchier tortilla, pop the burrito in the oven for 15 minutes.
  4. Refrigerate or freeze any leftover filling.

Source: Calorie Count

Nutrition

Calories per serving
471
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