3/4 cup drained canned black beans, partially mashed
1/2 cup chopped red bell pepper
1/4 cup minced fresh cilantro
1 1/2 tablespoons fresh lime juice
3/4 cup canned fat-free refried beans
8 (8-inch) flour tortillas
1/2 cup fat-free sour cream
1/2 cup bottled salsa
4 teaspoons chopped fresh cilantro (optional)
How to Make It
Preheat oven to 350°.
Combine sweet potato and broth in a large nonstick skillet. Bring to a simmer over medium-low heat; cover and cook 7 minutes or until tender. Add onion and garlic; cook 2 minutes. Add corn, black beans, bell pepper, cilantro, and lime juice; simmer, uncovered, 6 minutes or until thoroughly heated. Combine sweet potato mixture and refried beans in a medium bowl. Spoon about 1/2 cup sweet potato mixture down center of each tortilla, and roll up. Place burritos in a 13 x 9-inch baking dish; cover with foil.
Bake at 350° for 15 minutes or until thoroughly heated. Serve each burrito with 1 tablespoon sour cream and 1 tablespoon salsa. Sprinkle each burrito with 1 teaspoon chopped cilantro, if desired.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
I made this the other night and really enjoyed it. I added chopped carrots and zucchini to the mix and also used the spicy FF refried beans. I didn't mix the refried beans into the sweet potato mixture. Instead, I spread the tortillas with it before stuffing them and then spread a little to help keep the burritos closed. I added about a half packet of spicy taco seasoning to the veggie mix to give it a little more punch. I was prepared to eat two burritos (I worry about getting hungry later when I eat vegetarian meals), but with a side of 1/2 cup white rice tossed with extra lime juice and cilantro, one burrito was plenty!
Very interesting flavors. Used spicy fat-free refried beans which gave it some much needed heat and didn't mash the black beans. My husband and son liked this but I feel it was missing something maybe an enchilada sauce on top or more spice to cut the sweetness of the potatoes. Will make again w/some modifications.
I found this recipe when looking for healthier meal options for my family, but we would eat it even if it wasn't healthy! I followed the recipe exactly and I wouldn't change a thing. It was so flavorful and yummy even without any sour cream, salsa or cheese. You would never guess it was made with sweet potatoes. Even my husband and my two year old asked me to make it again!
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