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Nutrition Facts
Serving Size 291 g
(Approx. 4 Servings)
Amount Per Serving
Calories 410 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 195 mg 65%
Sodium 680 mg 28%
Total Carbohydrate 58 g 19%
Dietary Fiber 12 g 48%
Sugars 10 g
Protein 22 g
Vitamin A 10% Iron 15%
Vitamin C 35% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Sweet Potato and Black Bean Burritos
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 large sweet potato
1 1/2 cup(s) no salt added black beans
4 eggs, beaten
5 10 inch whole wheat tortillas
1/2 cup(s) 2% shredded cheddar cheese
1/2 cup(s) enchilada sauce
1/2 cup(s) Large Hass avocado, optional
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Preheat oven 375ºF.
Roast sweet potato until tender, approximately 30 minutes. Remove from oven and allow it to cool. Remove from skin and gently mash.
Wash, rinse, and drain black beans. Then place in microwave safe bowl 3 minutes or until warmed through.
Beat eggs in large bowl.
Preheat large non-stick skillet to medium heat. Lightly coat with non-stick spray. Cook eggs until done.
To build burritos, heat tortillas until pliable.
Place 2 tablespoons of sweet potatoes in center of tortilla, top with cheese, eggs, 2 tablespoons of enchilada sauce, black beans and avocado. Fold left and right sides of tortilla in and roll.
Note: burritos can be made in advance and frozen individually. To reheat microwave 4 - 5 minutes turning frequently. If freezing, do not add avocado until ready to eat, as it will discolor.



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