Black Bean & Sweet Potato Burrito
4 servings · 15 min prep · 30 min cook
Macros per serving
↓ 45% fewer calories · 400 kcal saved
Smart swaps
- carne asada steak→roasted sweet potato + black beans
The sweet potato and black bean combo provides complete plant protein with 8 g of fiber per serving while eliminating 20+ g of saturated fat from red meat.
- crispy french fries inside the burrito→roasted sweet potato cubes
Swapping deep-fried potatoes for oven-roasted sweet potato cuts fat drastically and adds beta-carotene, a powerful antioxidant.
- white rice (full portion)→half-portion brown rice
Halving the rice and switching to brown reduces refined carbs by over 60% while adding fiber from the whole grain.
- Monterey Jack cheese + sour cream + guacamole→Greek yogurt hot sauce drizzle
Three high-fat toppings replaced with a single protein-rich, low-fat alternative that still delivers tang and creaminess.
- white flour tortilla (12-inch)→whole wheat tortilla (10-inch)
A smaller whole wheat tortilla saves roughly 80 calories and adds 3 g of fiber compared to the jumbo white flour version.
Original
- 1 lb carne asada steak, sliced
- 4 pieces large flour tortillas (12-inch)
- 2 cups white rice, cooked
- 0.5 cup store-bought guacamole
- 0.5 cup shredded Monterey Jack cheese
- 0.25 cup sour cream
- 1 cup crispy french fries
- 0.5 cup pico de gallo
- 3 tbsp vegetable oil
- 1 tsp salt and pepper
Healthy version
- •4 pieces whole wheat tortillas (10-inch)
- •2 medium sweet potato, peeled and diced (1/2-inch cubes)
- •1 can (15 oz) black beans, drained and rinsed
- •1 cup brown rice, cooked
- •2 cups baby spinach
- •0.5 medium red onion, diced
- •2 cloves garlic cloves, minced
- •1 tsp chili powder
- •1 tsp cumin
- •0.5 tsp smoked paprika
- •1 tbsp fresh lime juice
- •2 tsp olive oil
- •0.25 cup plain nonfat Greek yogurt
- •1 tsp hot sauce (such as Cholula)
Method
- 1
Preheat oven to 400 F. Toss diced sweet potato with 1 tsp olive oil, chili powder, and a pinch of salt. Spread on a parchment-lined baking sheet and roast 20-25 minutes, flipping halfway, until tender and caramelized at the edges.
20–25 minutes - 2
Heat remaining 1 tsp olive oil in a nonstick skillet over medium heat. Saute diced red onion 3 minutes until softened. Add minced garlic, cumin, and smoked paprika; cook 30 seconds until fragrant.
3 minutes30 seconds - 3
Add drained black beans to the skillet. Stir to combine with the aromatics and cook 2-3 minutes until heated through. Mash roughly one-third of the beans with a fork for a creamier texture.
2–3 minutes - 4
Add baby spinach to the beans and stir until just wilted, about 1 minute. Remove from heat and squeeze lime juice over the top.
1 minute - 5
Warm whole wheat tortillas in a dry skillet or microwave for 15-20 seconds to make them pliable.
15–20 seconds - 6
Assemble burritos: lay a tortilla flat. Spoon a line of brown rice down the center, then layer roasted sweet potato, black bean and spinach mixture, and a small dollop of Greek yogurt mixed with hot sauce. Fold in the sides and roll tightly.
- 7
Optional: place assembled burritos seam-side down in a dry nonstick skillet over medium heat for 1-2 minutes per side until lightly toasted.
1–2 minutes - 8
Slice in half on a diagonal and serve with extra lime wedges.