Sweet Potato and Black Bean Burrito

Sweet Potato and Black Bean Burrito - EATS Park City - OMAD

Sweet Potato and Black Bean Burrito

Total Time: 20 minutes

Yield: 6 Servings

Serving Size: 1 Burrito

Calories: 300
Fat: 9 grams
Carbohydrates: 45.1 grams
Fiber: 7.8 grams
Protein: 10 grams
Allergens: Gluten, wheat


  • 6 whole wheat tortillas
  • 3 medium sweet potatoes
  • 1 15-oz can black beans, rinsed and drained
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1 avocado, diced


  1. Pierce sweet potatoes with fork a few times. Place in microwave and microwave on high for 4-6 minutes or until cooked though. This may take up to 10 minutes depending on how thick your sweet potatoes are. Once sweet potatoes are cooked, remove the skins and place potatoes in a medium bowl. Mash with a fork; set aside.
  2. In a separate large bowl, add black beans, cumin, chili powder. Stir to combine then set aside.
  3. To assemble burritos, make sure you have warm tortillas; it makes them easier to roll. You can warm them up for 10-20 seconds in the microwave before assembling. Lay out warm tortillas and evenly distribute and spread mashed sweet potato on each. Evenly distribute diced avocado, black beans on each tortilla. Season with salt and pepper, if desired. Tuck ends in, then roll up burritos. To warm up: Place on baking sheet in oven at 300 degrees for 5-10 minutes or simply microwave them for a minute or two. Serve with salsa, or hot sauce. Makes 6 burritos.