Meatless Burrito

Introduction

About this Recipe

By: Nichole Fogleman 

Today we’re going full-on vegetarian. My Sweet Potato and Black Bean Burrito is easily adaptable to whatever you have in your fridge that day, and with a busy schedule and kids to feed, that’s key for me.

Igredients

•  2 tablespoons olive oil 
• 1 small onion diced, or about 1/2 cup
• 2 cloves garlic minced
• 1/2 red bell pepper diced or about 1/2 cup
• 1 tablespoon jalapeno diced
• 1 small sweet potato cubed, or about 1 cup
• 1 can black beans drained
• 1/2 teaspoon salt
• Whole wheat tortillas
• 2 tablespoons fresh cilantro
• Cherry tomatoes halved

Directions

• Step 1 – Place sweet potatoes in a microwave safe bowl with a tablespoon of water and cook for 3 minutes, or until tender. Set aside.

• Step 2 – Heat oil over medium heat. Add onion, garlic, and peppers and cook until onions are translucent, about 3 minutes. Add beans and sweet potato and cook until heated through, about 3 minutes.

• Step 3 – Add salt and stir. Scoop onto whole wheat tortillas and top with cilantro and tomatoes.