Black Bean and Sweet Potato Burrito

Share and save for later!

Easy Black Bean and Sweet Potato Burrito recipe that is great for meal planning. Plus a vegetarian burrito bowl option! This is a sponsored post written by me on behalf of Minute® Ready to Serve.

My family loves rice, but rice is one of those things I admit to messing up sometimes, especially brown rice. I honestly barely make brown rice anymore since I’ve always overcooked or uncooked it.

With the New Year we are all trying to eat better, so my husband prefers brown rice for extra fiber. We love meal prepping and it’s super simple with Minute® Ready to Serve Brown Rice. I just pop it into the microwave and then assemble our Black Bean and Sweet Potato Burritos. It gives a 100% Whole Grain (57g of whole grain) high-fiber ingredient, and if you use gluten free burrito wraps this is a great gluten-free lunch.

Every Sunday we make and prep a bunch of food. I’ll buy a 5lb bag of sweet potatoes and then bake that in the oven with some of my taco seasoning mix. I’ll cook black beans with the same taco seasoning plus a bay leaf, then finish with a splash of lime juice.

Chris preps a lot of the fruits and vegetables. We do this so 1. it doesn’t go to waste. 2. it’s so much easier to prep throughout the week.

Once we’re ready to make our burritos we heat up the Minute® Ready to Serve Brown Rice. It’s preservative free, portable, and great for on the go whether it’s breakfast lunch, dinner, or even a snack!

All you need is 60 seconds to have fully cooked rice that you can’t mess up because it’s already cooked, in a single portion size. We actually split the portion into two for our burritos. No worries about BPA either, the cups and film are both BPA-free. It’s a great, easy choice for adding to leftovers or making a meal.

Vegetarian Burrito Bowl Recipe

If you don’t want to make this a black bean and sweet potato burrito you can enjoy it as a bowl too! We add some sour cream since we’re not wrapping it up and you could also add in some fresh shredded romaine lettuce if you want more greens.

This is a sponsored post written by me on behalf of Minute® Ready to Serve.

Black Bean and Sweet Potato Burrito Recipe

Black Bean and Sweet Potato Burrito

Easy Black Bean and Sweet Potato Burrito recipe that is great for meal planning! Plus a vegetarian burrito bowl option. 

5 from 6 votes

Print Rate

Course: Main Course

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 2 burritos

Calories: 1137kcal

Author: Courtney Lopez

Ingredients

• 3/4 cup cup black beans canned
• 1/2 cup peppers chopped
• 1/8 cup corn frozen
• 1 bay leaf
• 1 tsp taco seasoning mix
• 1 sweet potato chopped
• 1 tsp taco seasoning mix
• 2 tsps olive oil
• 1-2 cups Minute Ready to Serve Brown Rice
• 1 avocado sliced
• 2 burrito tortillas

Instructions

• In a small saucepan combine the black beans, peppers, corn, bay leaf, and taco seasoning. Bring to a boil and then reduce heat to a simmer to cook down the peppers.
• Preheat oven to 425 degrees and place the chopped potatoes onto the sheet pan. Drizzle with olive oil and sprinkle with taco seasoning. Bake for 20 minutes or until fork tender.
• Heat the Minute Ready to Serve Brown Rice in the microwave when you're ready to assemble your burrito or burrito bowl.
• Place the avocado on the flour tortilla and then top with your black bean mixture, sweet potatoes, and brown rice. Wrap up and enjoy.

Nutrition

Calories: 1137kcal | Carbohydrates: 200g | Protein: 22g | Fat: 28g | Saturated Fat: 4g | Sodium: 471mg | Potassium: 1393mg | Fiber: 17g | Sugar: 7g | Vitamin A: 190.6% | Vitamin C: 51% | Calcium: 15.8% | Iron: 36%

NUTRITION DISCLAIMER

Tried this recipe?Mention @courtneyssweets or tag #courtneyssweets!