Sweet Potato Burritos
LunchThese sweet potato and black bean burritos are so filling and packed full of flavour. Be sure to make a few extra portions to fill your lunch box over the coming days.
Calories631kcal
Carbs69g
Protein29g
Fats27g
For Exercise DayPerformance Benefits
This recipe packs a punch of each macronutrient and over half of your RDI of fibre. It would be great for post training on exercise days.
Health Benefits
This recipe is a great source of Iron, which is an important component of hemoglobin, the substance in red blood cells that carries oxygen from your lungs to the rest of your body. Without healthy red blood cells your body can’t get enough oxygen which can result in fatigue, poor brain function, and inability to fight off infection.
Expert Tips
Swap the tofu for chicken or a meat of preference if you like but the roasted tofu works great in these!
Equipment
- Oven, Baking tray, Small bowl, Large bowl, Microwave
Ingredients
- 3 Tortilla wraps
- 1 tbsp Olive oil
- 1 Sweet potato
- 1 Red pepper
- 1 Red onion
- 200 g Tofu
- 230 g Black beans
- 1 tsp Cumin
- 1 tsp Cayenne pepper
- 1 tsp Paprika
- 1 tsp Garlic powder
- ¼ tsp Chilli flakes (or Chilli powder)
- ½ tsp Oregano
- 1 tsp Salt
- 3 tbsp Greek yoghurt (or Sour cream)
- 60 g Cheddar cheese
Salad
- 100 g Sweetcorn
- 50 g Salad leaves
- 1 tsp Olive oil
- 1 tbsp Lemon juice
- 6 Cherry tomatoes
Servings
Instructions
- Preheat the oven to 180℃.
- Chop up the sweet potato, bell pepper, red onion and tofu and put onto a baking tray.
- Drizzle over a tablespoon of olive oil and half a teaspoon of: cumin, cayenne pepper, paprika, garlic powder and salt. Mix well to coat the vegetables and tofu in the spices.
- Roast in the oven for 20 minutes.
- Remove the tray from the oven. Add the black beans and mix well before placing the tray back in the oven for another 15 minutes.
- Meanwhile, in a small bowl, mix the yoghurt, 1 tsp of cumin, cayenne pepper, paprika, garlic powder, salt, oregano and ¼ tsp chilli flakes.
- In a large bowl, mix the salad leaves, olive oil, lemon juice, cherry tomatoes and sweetcorn.
- Once cooked, remove the tray from the oven. Heat the tortilla wraps for 30 seconds in the microwave.
- Assemble the burritos by layering the salad, the contents of the tray, the yoghurt dressing and the grated cheddar cheese on each tortilla wrap.
- Serve up or allow to cool before storing in a lunch box/tin foil for lunch the following day.
Notes
Nutrition
Serving: 1ServingCalories: 631kcalCarbohydrates: 69gProtein: 29gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 9.6gTrans Fat: 0.56gCholesterol: 27mgSodium: 1074mgPotassium: 1316mgFiber: 16gSugar: 25gVitamin A: 897ugVitamin C: 98mgCalcium: 603mgIron: 9.1mg
Tried this recipe?Let us know how it was!
