Provide a plant-centric meal for dinner tonight with our Sweet Potato and Pinto Bean Burrito. Adding more plant foods to your daily diet is a great way to increase overall health without sacrificing any of the tastes you desire. Thanks to the ingredients in this recipe, we’ve made it easy to enjoy the delicious flavor of sweet potatoes any day of the year; not just on Thanksgiving. And with so many nutrients found in these burritos, you will never miss the meat!
Pinto beans may be small, but they contain an abundance of nutrients. We love adding these beans to our recipes because they are an excellent source of protein, fiber, vitamins, and minerals. In fact, studies have shown that eating pinto beans can reduce risks for cardiac heart disease because they can lower serum total cholesterol and LDL cholesterol, making them an ideal plant-based source to include into a daily diet. Eating pinto beans is also a good choice for those who have diabetes, hypoglycemia or insulin resistance. This is due to the beans’ high fiber content, which stabilizes blood sugar levels by providing a slow and steady stream of energy. In addition to increasing nutrition, the pinto beans in our burrito recipe add extra flavors and textures to the mashed sweet potatoes. Who knew plant proteins could taste so good and provide health benefits at the same time?
We love preparing meals in advance because it saves time and money. These burritos can be made ahead of time and enjoyed at your convenience. Simply prepare the burritos as directed, seal tightly in a freezer safe container or bag, label and freeze up to 3 months. Then, when you’re in a pinch for a healthy lunch or dinner, grab one out of the freezer, reheat and you’re good to go. This is also a great recipe to incorporate any leftover mashed sweet potatoes from today’s meal!
Preheat oven to 350⁰F.
In a 4 quart saucepan, add 3-4 inches of water. Bring to a boil. Place the sweet potatoes in the steamer basket and simmer for about 20 minutes until the sweet potatoes are soft. Drain.
Place cooked sweet potato in a medium-size bowl and mash them. Add the ginger, cinnamon, orange juice, maple syrup and jalapeno pepper jelly to the mashed sweet potatoes. Mix with a fork to combine, and set aside.
Wrap the tortillas in a sheet of aluminum foil. Put the tortillas in the oven for about 15 minutes, until warm.
Meanwhile, in a medium saucepan over medium heat, add olive oil and onions. Sauté for about 3-4 minutes until translucent. Add the chili powder and cumin and mix. Add the beans, water, and coconut aminos. Mash the beans with a wooden spoon and continue to cook for about 8-10 minutes.
To assemble the burrito: Lay a tortilla on a work surface. Fill the area just below the middle of the tortilla and about 1 1/2 inches from either side with 1/2 cup of the sweet potato mixture and 1/2-3/4 cup of the bean mixture in each tortilla. For each tortilla, fold in the sides then fold up the bottom end. Tuck the bottom flap close to the filling and roll forward to close the burrito. Slice diagonally in half.
Tortillas may be microwaved on a microwavable plate covered with a damp paper towel. Microwave in 30-second bursts until they are warmed through.
Serving size: 1 serving, Calories: 435 calories, Fat: 13 grams, Saturated fat: 3 grams, Carbohydrates: 68 grams, Sugar: 8 grams, Sodium: 470 milligrams, Fiber: 12 grams, Protein: 10 grams, Cholesterol: 0 milligrams