Vegan Sweet Potato and Bean Burritos

Cinco de Mayo - World Cuisine

These flavorful and filling burritos are satisfying and vegan, too! Perfect as-is or topped with guacamole or your favorite sauce. Try switching out the refried beans for black beans and corn for a fun twist!

Brief

Prep 10 mins

Cook: 30 mins

Total: 40 mins

Servings: 4

Yield: 4 burritos

Vegan Sweet Potato and Bean Burritos

Ingredients

1 cup sweet potato

peeled and cut into 1/4-inch cubes

½ cup yellow onion

sliced

2 tablespoons olive oil

1 tablespoon taco seasoning mix

½ cup vegan refried beans

4 large vegan tortillas

1 cup cooked brown rice

¼ cup salsa

Keto Chicken-Broccoli Casserole

World Cuisine

Directions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

Toss sweet potatoes onion olive oil and taco seasoning together in a bowl. Spread out onto a baking sheet.

Step 3

Roast in the preheated oven about 30 minutes or until desired level of doneness.

Step 4

Spread 1/4 of the beans down the center of each tortilla. Top each tortilla with 1/4 cup rice 1/4 of the vegetable mixture and 1 tablespoon salsa.

Nutritional Information

Vegan Sweet Potato and Bean Burritos

Servings Per Recipe:4

Calories: 557.4

% Daily Value *

Protein: 13.7g 27%

Carbohydrates: 87.3g 28%

Dietary Fiber: 7.8g 31%

Sugars: 5.6g

Fat: 16.7g 26%

Saturated Fat: 3.4g 17%

Cholesterol: 2.5mg 1%

Vitamin A Iu: 4764.9IU 95%

Niacin Equivalents: 8.1mg 62%

Vitamin B6: 0.3mg 19%

Vitamin C: 4.5mg 8%

Folate: 135.4mcg 34%

Calcium: 186.1mg 19%

Iron: 5mg 28%

Magnesium: 69.9mg 25%

Potassium: 477.1mg 13%

Sodium: 1121.1mg 45%

Thiamin: 0.7mg 71%

Calories From Fat: 150.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.