Low Fat Kidney Bean Sweet Potato Burrito Vegetarian Too
Indulge in the wholesome goodness of these **Low Fat Kidney Bean & Sweet Potato Burritos**, a hearty and flavorful vegetarian recipe that's as satisfying as it is nutritious. Perfectly roasted, spiced sweet potatoes meet a protein-packed kidney bean and veggie medley, all nestled in whole wheat tortillas for a guilt-free, fiber-rich meal. With a hint of smoky paprika, fresh cilantro, and creamy avocado, each bite bursts with vibrant flavors and textures. Quick to prepare and naturally low in fat, these burritos are ideal for busy weeknights or meal prepping. Serve them with zesty lime wedges, fresh salsa, or a dollop of Greek yogurt for a customizable, nutrient-packed dish that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 2 medium Sweet potato
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1.5 cups Cooked kidney beans (drained and rinsed)
- 1 medium Red bell pepper
- 1 small Red onion
- 2 cloves Garlic cloves (minced)
- 1 cup Cooked brown rice or quinoa
- 0.25 cup Fresh cilantro (chopped)
- 0.5 cup Salsa
- 1 medium Avocado (sliced)
- 6 large Whole wheat tortillas
- 1 medium Lime (cut into wedges)
- 0.5 cup Plain Greek yogurt (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash, peel, and cut the sweet potatoes into 1-inch cubes. Toss them with 1 tablespoon of olive oil, ground cumin, smoked paprika, salt, and black pepper.
Spread the sweet potato cubes in a single layer on the prepared baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and lightly caramelized.
While the sweet potatoes are roasting, dice the red bell pepper and red onion. Heat a medium-sized skillet over medium heat and add a small drizzle of olive oil or cooking spray.
Sauté the diced red onion for 3–4 minutes until softened. Add the minced garlic and sauté for another 30 seconds. Then, stir in the diced red bell pepper and cook for an additional 3–4 minutes until just tender.
Add the cooked kidney beans to the skillet, stirring to combine with the sautéed vegetables. Cook for 2 minutes to heat through and remove from heat.
Once the sweet potatoes are ready, remove them from the oven and allow them to cool slightly.
Warm the whole wheat tortillas in the microwave or on a dry skillet for a few seconds each to make them pliable.
To assemble the burritos, start by laying out a warmed tortilla. Spoon a portion of cooked brown rice or quinoa down the center, followed by a generous helping of the roasted sweet potatoes, kidney bean mixture, and a sprinkle of chopped cilantro.
Top with a spoonful of salsa, avocado slices, and a dollop of Greek yogurt (if using). Squeeze a bit of lime juice over the filling for added brightness.
Fold in the sides of the tortilla and roll it up tightly into a burrito. Repeat with the remaining tortillas and filling.
Serve immediately with additional salsa, lime wedges, or yogurt on the side, if desired. Enjoy your healthy and delicious Low Fat Kidney Bean & Sweet Potato Burritos!
Nutrition Facts
Calories |
2352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 3350 mg | 146% | |
| Total Carbohydrate | 358.9 g | 131% | |
| Dietary Fiber | 67.7 g | 242% | |
| Total Sugars | 40.4 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 704 mg | 54% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 4544 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
