| KCAL | PRO | CARB | FAT | FIBER |
| 460.4 | 15.3g | 81.8g | 7.9g | 12.6g |
Makes 4 |
| Sweet Potato 2, medium |
| Red Quinoa 100g or 3.5oz, dry |
| Water 1.5 cups |
| Black Beans 1 tin, drained |
| Tortilla Wrap 4 |
| Red Pepper 1 medium |
| Sweetcorn 100g or 3.5oz |
| Lime Juice 1 lime |
| Garlic 3 cloves |
| Jalapeño Pepper 2 |
| Olive Oil 2 tsp |
| Red Chilli 1 |
| Salt & Pepper 1/2 tsp of each |
| Ground Oregano 1/2 tsp |
| Coriander Leaves 1 tsp |
Method |
| Preheat the oven to 400°F (200°C). |
| Dice the sweet potatoes into cubes. Place in a roasting tray and toss with olive oil, salt, and pepper. Bake for 20-25 minutes until tender. |
| Bring quinoa, water, and a pinch of salt to a boil in a medium pot. Cover, reduce heat to low, and cook for 15 minutes. |
| Heat oil in a large skillet over medium-high heat. Sauté onions for 2-3 minutes. Add garlic, sweetcorn, and peppers, and sauté for another 10 minutes on medium heat. Season with salt, cumin, coriander, and oregano. |
| Once the sweet potatoes are done, add them to the skillet along with the black beans. Once the quinoa is cooked, add them to the skillet and mix well. |
|
Warm up the tortillas until they are soft and pliable. Spread a layer of the veg mixture, roll up the burritos, tucking in the ends. Fry for 1 minute on each side. |
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