Black Bean-Sweet Potato Burritos

Black Bean & Sweet Potato Burritos

Serves: 4-6

Ingredients

• 1 large yam or sweet potato, peeled and diced
• 1 small or 1/2 large onion, cut into a large dice
• 2 Tbsp taco seasoning (about 1/2 a commercial packet)
• olive oil
• 1 (14.5oz) can black beans, drained and rinsed
• 2 Tbsp minced cilantro (optional)
• 10″ Tortillas
• Favorite toppings: lettuce, tomato, lime wedges, salsa, sour cream, cheese etc. for serving.

Instructions

1. In a medium bowl, toss sweet potato, onion, taco seasoning and about 2 Tbsp olive oil. Stir to coat well. Spread mixture out on a large baking sheet.
2. Roast at 375 degrees for 30 minutes, stirring half-way through the cook time, and adding more olive oil if necessary.
3. Toss black beans and cilantro with roasted vegetables and scoop into tortillas with favorite toppings. Roll to seal burritos and grill if desired.

http://www.onelovelylife.com/?p=2558

Tony's Supreme Vegetarian Burrito

This burrito is a staple in Tony's everyday diet. He
sometimes eat two a day. Loaded with complex
carbs, protein, and healthy fat, it's the perfect meal
along with a side salad.

Ingredients
1 cup brown rice
2 tablespoons extra virgin olive oil
1 red bell pepper, seeded and sliced into thin
strips
1 green or yellow bell pepper, seeded and
sliced into thin strips
1 red onion, thinly sliced
2 teaspoons ground cumin
2 tablespoons chili powder blend
½ teaspoon sea salt
Ground black pepper
1 can (15 ounces) fire-roasted diced tomatoes
1 can (15 ounces) organic black beans, drained
and rinsed
1 package sprouted or whole wheat tortillas

Extras (optional)
Cheese (preferably nondairy)
Avocado
Salsa
Tempeh bacon

Directions
Rinse the brown rice and prepare it according to the
package directions.
While the rice is cooking, heat 1 tablespoon of the
oil in a large skillet. Add the bell peppers and onion
and sauté until soft, 3 to 5 minutes. Add the cumin,
chili powder, salt, and black pepper to taste, and
continue cooking for 2 more minutes, stirring to
incorporate all the spices with the peppers and
onion. Add the tomatoes and stir to mix. Lower the
heat and cover, cooking for about 5 minutes, until the
peppers are really soft. Remove from the heat. Add
the beans to the skillet and stir to incorporate.

To assemble: Heat a tortilla over a low open flame
on the stove. Place the tortilla on a flat surface.
Spread a very small amount of grated cheese (if
using) over the entire tortilla. Add 1 scoop of the
filling to the bottom third of the tortilla. Top with 1
scoop of the rice. Add avocado, salsa, or tempeh
bacon (if using) and roll up the tortilla.
Makes 6 to 8 burritoes

Spinach Burrito

1 Tbsp olive oil
1⁄2 c spinach
1 tsp minced garlic
1⁄4 c sliced red onion
1 100% whole wheat wrap (such as Thomas’
Sahara)
1 oz reduced-fat goat cheese
1. Heat oil in large nonstick skillet over medium
heat. Sauté spinach, garlic, and onion 5 to 7 minutes,
or until onions are softened.
2. Transfer spinach mixture to center of wrap and
top with cheese. Fold in sides, then roll wrap into
tight cylinder.

Calories: 354 per serving