Beanie Sweet Potato Burritos
- 10 min
- 15 min
Submitted by Barbara Day, M.S., R.D.
- 3 cups mashed sweet potatoes
- One 16-ounce can fat free refried beans
- Eight 8-inch whole tortillas
- 1 ½ cup preshredded reduced fat cheddar cheese
- 1 cup frozen corn kernels, thawed
- 1 cup thick and chunky salsa
- ½ cup reduced- fat sour cream
- 1 ripe avocado, peeled, pitted and sliced, optional
I love this recipe! It’s high in nutrients like vitamin A, vitamin C, dietary fiber and it tastes good, too. You can use fresh baked sweet potatoes or you can use canned sweet potatoes drain and mash if you are in a hurry.
Per Serving: 377 calories, 16 grams protein, 7 grams of fat, 60 grams of CHO, 8 grams of fiber, 802 mg sodium.
Preheat oven to 350 degrees. Add corn, ½ cup cheese and ½ cup salsa to sweet potatoes and mix well. Divide mashed sweet potato mixture and refried beans between 8 tortillas. Fold up tortillas burrito style and place on baking sheet. Bake for 12 minutes or until hot throughout. Sprinkle shredded cheese over top of burritos and put back in oven. Remove when cheese is melted. Spoon additional salsa and sour cream on top before serving. Add optional avocado before serving.
1 large sweet potato
One 16-ounce can fat free refried beans
Eight 8-inch whole wheat tortillas
preshredded reduced fat cheddar cheese
frozen corn kernels
thick and chunky salsa
reduced- fat sour cream
1 ripe avocado (optional)
Barbara Day, M.S., R.D., is a registered dietitian with a Master’s Degree in clinical nutrition. The former publisher of Kentuckiana HealthFitness Magazine, Kentuckiana Healthy Woman magazine and radio show host of Health News You Can Use, Barbara has over 44 years of experience in promoting healthy lifestyles to consumers. Barbara worked as Nutrition Consultant to the Navy SEALs (8 years) and the University of Louisville Athletic Department (10 years). Barbara currently writes a weekly nutrition column for the Southeast Outlook. Barbara is a runner, cyclist, hiker, a mother and grandmother to 13 grandchildren.