Quick Potato Mushroom And Black Bean Burrito Recipes

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BLACK BEAN SWEET POTATO BURRITOS



Black Bean Sweet Potato Burritos image

I made these before a busy week and discovered that they are a covenient, healthy and savory quick meal that's great for travel or a short lunch. I'm not a vegan, but I use vegan cheese because it's much quicker to grate, tastes good and melts instantly. Baking the burritos allows the tortillas to create a crispy seal around the contents so nothing falls out.

Provided by Valeria

Categories     Lunch/Snacks

Time 50m

Yield 8 burritos

Number Of Ingredients 8

3 cups sweet potatoes, peeled and diced
1/2 onion, chopped
2 cups cooked black beans
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
8 whole wheat tortillas
1 1/2 cups soy cheese, shredded

Steps:

  • Saute sweet potatoes and onion in large skillet with 1 tablespoon oil just until tender. Add water or apple juice as needed to prevent sticking.
  • Add black beans, spices and salt and cook until heated through.
  • Divide bean mixture and cheese among tortillas and roll up. Place in 9 x 13 inch baking pan. Lightly spray with olive oil if desired. Cover pan with foil and bake at 350F for 20-25 minutes. Garnish with sour cream, salsa and fresh cilantro or wrap up for a to-go meal.

Nutrition Facts : Calories 250.4, Fat 3.4, SaturatedFat 0.4, Sodium 631.9, Carbohydrate 46.5, Fiber 5.5, Sugar 2.4, Protein 9.2

MUSHROOM AND BLACK BEAN BURRITOS



Mushroom and Black Bean Burritos image

Make and share this Mushroom and Black Bean Burritos recipe from Food.com.

Provided by Barb G.

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
2 medium onions, sliced
2 red bell peppers, cut into strips
3 cloves garlic, minced
10 ounces cremini mushrooms, sliced
10 ounces button mushrooms, sliced
1 tablespoon chili powder
1 (15 ounce) can black beans, drained
3/4 cup purchased tomatillo salsa
1/2 cup chopped fresh cilantro
6 flour tortillas (9-to-10 inch)
6 tablespoons crumbled goat cheese or 6 tablespoons other cheese

Steps:

  • heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
  • Add next 3 ingredients; saute until onions are brown, about 20 minues.
  • Add remaining oil and all mushrooms; saute 5 minutes.
  • Stir in chili powder.
  • Saute until juices evaporate, about 5 minutes.
  • Add beans and salsa;saute 3 minutes.
  • stir in cilantro.
  • Season with salt and pepper.
  • Meanwhile, preheat oven to 350 degrees, Wrap tortillas in foil heat in oven for 15 minutes.
  • (They can be heated in Microwave in paper towels or a tortilla warming pan.) Place a tortilla on plate, spoon mushroom mixture down the center of tortilla, sptinkle with Cheese, fold short ends of tortilla over filling, roll up, enclosing filling.
  • Enjoy.

Nutrition Facts : Calories 264.2, Fat 8, SaturatedFat 1.4, Sodium 392.1, Carbohydrate 39.9, Fiber 8.2, Sugar 6.2, Protein 11

SWEET POTATO AND BLACK BEAN BURRITOS RECIPE BY TASTY



Sweet Potato And Black Bean Burritos Recipe by Tasty image

Here's what you need: medium sweet potatoes, olive oil, smoked paprika, garlic powder, kosher salt, pepper, medium yellow onion, jalapeño, garlic, chili powder, ground cumin, cayenne pepper, black beans, corn, large flour tortillas, lettuce, diced tomato, shredded vegan cheddar cheese, guacamole

Provided by Rachel Gaewski

Categories     Lunch

Yield 3 servings

Number Of Ingredients 19

2 medium sweet potatoes, peeled and cubed
olive oil, to taste
½ teaspoon smoked paprika
½ teaspoon garlic powder
kosher salt, to taste
pepper, to taste
½ medium yellow onion, diced
1 jalapeño, seeded and diced
1 clove garlic, minced
1 teaspoon chili powder
½ teaspoon ground cumin
cayenne pepper, to taste
15 oz black beans, 1 can, drained and rinsed
¾ cup corn
3 large flour tortillas
lettuce, chopped, for serving
diced tomato, for serving
shredded vegan cheddar cheese, for serving
guacamole, for serving

Steps:

  • Preheat the oven to 400°F (200°C).
  • Add the sweet potatoes to a baking sheet with a drizzle of olive oil, the paprika, garlic powder, salt, and pepper. Toss until well coated.
  • Bake for 20 minutes, flipping halfway through, until the sweet potato is tender.
  • Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the jalapeño, garlic, chili powder, cumin, and cayenne pepper and cook for 2-3 minutes, until the spices are fragrant. Add the black beans and corn, season with salt and pepper, and cook until warmed through, 3-4 more minutes.
  • To assemble a burrito, add ⅓ of the bean and corn mixture, ⅓ of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
  • Enjoy!

Nutrition Facts : Calories 547 calories, Carbohydrate 96 grams, Fat 12 grams, Fiber 17 grams, Protein 16 grams, Sugar 16 grams

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