From: Woman's Day US
Yields:
4
Prep Time:
30 mins
Total Time:
30 mins
Cal/Serv:
544
You won't even miss the meat when it's substituted with sautéed sweet potatoes. It's filling, fiber-rich and plays well with creamy black beans. Also, crisping the outside of each burrito may seem unnecessary, but it's definitely well worth the effort.
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Ingredients
- 2 Tbsp. olive oil
- 1 large sweet potato
- 1 medium red onion
- Kosher salt and pepper
- 1 can black beans
- 1 Tbsp. chopped chipotle peppers in adobo
- 1 small bunch spinach
- 6 oz. Monterey Jack cheese
- 4 large flour tortillas
- 2 Tbsp. lowfat sour cream
- 2 Tbsp. fresh lime juice
- 1/2 head romaine lettuce
Directions
- Step 1Heat 1 Tbsp of the oil in a large skillet over medium heat. Add the sweet potato, chopped onion and 1/2 tsp salt and cook, covered, stirring occasionally, until tender, 10 to 12 minutes.
- Step 2Add the beans and chipotles and cook, stirring occasionally, for 2 minutes. Add the spinach and cook, tossing, until it begins to wilt, 1 to 2 minutes. Divide the cheese and potato-bean mixture among the tortillas (about 1 cup each) and roll up to form burritos. Wipe out the skillet and heat over medium heat. Cook the burritos (seam-side down first) until golden brown, 2 to 3 minutes per side.
- Step 3Meanwhile, in a medium bowl, whisk together the sour cream, lime juice, remaining Tbsp oil, and 1/4 each tsp salt and pepper. Add the romaine and sliced onions and toss to coat. Serve with the burritos and lime wedges, if desired.
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