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Spicy Sweet Potato & Black Bean Burrito.

  • 1 (15 oz) can
    black beans
  • ½ (8 oz) block
    cheddar cheese
  • 32 fl oz
    chicken or vegetable broth
  • 1 small bunch
  • 4
    large flour tortillas
  • ½ cup
    plain Greek yogurt
  • 2
    red bell peppers
  • 1 lb
    sweet potato
  • 1 medium
    yellow onion
    cayenne pepper
    chili powder
    extra virgin olive oil
    garlic powder
    onion powder
  • 1
    Wash and dry the fresh produce.
    2 red bell peppers
    1 lb sweet potato
    1 small bunch cilantro
  • 2
    Peel and small dice onion. Small dice bell peppers.
    1 medium yellow onion
  • 3
    Heat a large pot over medium heat. Once the pot is hot, add oil and swirl to coat the bottom.
    2 tbsp extra virgin olive oil
  • 4
    Add onions and bell peppers to the pot; cook, stirring frequently, until softened, 3-4 minutes.
  • 5
    Peel and small dice sweet potatoes.
  • 6
    Add sweet potatoes and broth to the pot and bring to a boil; reduce heat and simmer, 10-12 minutes, until potatoes are fork-tender.
    32 fl oz (4 cups) chicken or vegetable broth
  • 7
    Drain and rinse beans in a colander; set aside to drain further.
    1 (15 oz) can black beans
  • 8
    Grate cheddar. Shave cilantro leaves off the stems; discard stems and mince leaves.
    ½ (8 oz) block cheddar cheese
  • 9
    Once potatoes are tender, drain vegetables; return them to the pot and place on low heat.
  • 10
    Add beans, cheddar, cilantro, yogurt, and spices to the pot. Stir to combine and remove from the heat.
    ½ cup plain Greek yogurt
    1 tbsp chili powder
    1 ½ tsp salt
    ½ tsp garlic powder
    ½ tsp onion powder
    ½ tsp cumin
    ½ tsp cayenne pepper
  • 11
    Lay tortillas on a flat surface. Divide vegetable mixture evenly and place in the middle of each tortilla. Fold in sides of the tortilla and roll tightly.
    4 large flour tortillas
  • 12
    Heat a large skillet over medium-high heat. Once the skillet is hot, add oil and swirl to coat the bottom.
    4 tsp extra virgin olive oil
  • 13
    Lay burritos seam side down and cook for 2-3 minutes on each side, until golden brown and crispy.
  • 14
    Remove burritos from heat, cut in half, and enjoy!