| KCAL | PRO | CARB | FAT | FIBER |
| 572.4 | 16.8g | 82.4g | 19.3g | 12.7g |
Makes 2 |
| Sweet Potato 1 large |
| Black Beans 1 tin |
| Cooked Rice 100g or |
| Tortilla Wrap 2, 8 inch |
| Lime Juice 1 lime |
| Olive Oil 2 tbsp |
| Lime Juice 1 lime |
| Spring Onion 3 |
| Jalapeños 2 tbsp, pickled & sliced |
| Oat Yogurt 2 tsp |
| Garlic Cloves 2 |
| Cumin 1 tsp |
| Spinach 100g or |
| Paprika 1/2 tsp |
Method |
| Preheat your oven. Toss the chopped sweet potato with a drizzle of olive oil, paprika, cumin, and cinnamon. Lay them out on a baking tray and roast until they are tender and slightly caramelized. |
| In a pan, heat some olive oil over medium heat. Add minced garlic and sauté until fragrant. Add in the same seasonings you used for the sweet potatoes and stir. Add the black beans and cook until they're warmed through. |
| After cooking the rice, place the spinach in a colander right above the pot of hot rice. The steam from the rice will wilt the spinach. After a few minutes, squeeze out any excess water. |
| Once the tortillas are heated, spoon the black bean and vegetable mixture onto one half of each tortilla. Sprinkle the cheese on top of the mixture, then fold the other half of the tortilla over to create a half-moon shape |
| In a mixing bowl, combine the sliced spring onions, lime juice, sliced jalapeños, and a splash of the jalapeño pickling juice. |
| Lay out the tortillas and evenly distribute the roasted sweet potatoes, black beans, salsa, oat yogurt, rice, and wilted spinach. Roll up the tortillas to form the burritos and then fry them on low heat for 1 minute on each side. |
Discover the vibrant flavors of these sweet potato and black bean burritos. Packed with a delightful mix of spices, vegetables, and protein, these burritos are both nutritious and tantalizing. The tang of lime and the creaminess of oat yogurt perfectly balance the heat from the jalapeños, making this dish a true treat.
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