Best Black Bean Veggie Burritos Recipes

BLACK BEAN VEGGIE BURRITOS

Black Bean Veggie Burritos image

Sweet potatoes give these baked burritos a unique twist. Packed with tender veggies, cheese and spices, they'll make a mouthwatering dinner any night. -Carissa Sumner, Washington, DC

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 large sweet potato, peeled and cut into 1/2-inch cubes
1 medium onion, finely chopped
1 tablespoon water
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 medium green pepper, chopped
2 tablespoons lemon juice
3 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
8 whole wheat tortillas (8 inches), warmed
2 cups shredded Monterey Jack cheese
1/2 cup fat-free plain yogurt
1/2 cup salsa

Steps:

In a large microwave-safe bowl, combine the sweet potato, onion and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender. Stir in the beans, corn, green pepper, lemon juice, garlic and seasonings., Spoon a heaping 1/2 cup filling off center on each tortilla. Sprinkle with 1/4 cup cheese. Fold sides and ends over filling and roll up., Place seam side down in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through. Serve with yogurt and salsa.

Nutrition Facts : Calories 362 calories, Fat 12g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 505mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 7g fiber), Protein 16g protein.

ROASTED VEGGIE AND BLACK BEAN BURRITOS RECIPE - (4.4/5)

Roasted Veggie and Black Bean Burritos Recipe - (4.4/5) image

Provided by á-4010

Number Of Ingredients 13

Ingredients

2 whole sweet potatoes, peeled and cubed small
2 whole jalapeños, diced
1 whole red pepper, diced small
1 whole red onion, diced small
2 teaspoons olive oil
1 teaspoon cumin
1 teaspoon chili powder
1 pinch salt and pepper
1 (15 ounce) can black beans, rinsed and drained
1/2 cups fresh cilantro, chopped
2 teaspoons fresh lime juice
2 cups shredded cheddar
1 (6 to 10 count) package burrito-sized wheat tortillas or wraps

Steps:

In a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish and roast in 425 F degree oven for 20 minutes, tossing around halfway through. Let cool. Add your roasted veggies to a can of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use. Warm your wheat tortillas or wraps in microwave according to directions on package. Spray a casserole dish with nonstick spray or olive oil spray. Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides, place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together. Bake in 375 F degree oven for about 15 minutes or until golden brown. Baking this way will make the tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time. Makes about 6 burritos. Tip: Premake your burritos and wrap them in aluminum foil. Keep in refrigerator for 3-4 days for a quick lunch or dinner!