No Image For Recipe
Bake-Off® Contest 37, 1996
Richmond, Virginia

African Black Bean and Sweet Potato Burritos

Add something flavorful to your family’s African cuisine night. Serve burritos packed with Progresso® black bean and sweet potato, topped with Old El Paso® salsa – a tasty dinner.

(11)
2 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 30 min
  • total time
  • ingredients 14
  • servings 6
 

Ingredients

Burritos

1
tablespoon oil
1/2
cup chopped onion
1
garlic clove, minced
3
tablespoons chunky peanut butter
1
(23-oz.) can sweet potatoes in syrup, drained, rinsed
1
can (15 oz) Progresso™ black beans, drained
1
teaspoon cumin
1/2
teaspoon cinnamon
1/4
teaspoon ground red pepper (cayenne)
6
(10-inch) flour tortillas

Topping

3/4
cup Old El Paso™ Salsa or Picante
6
tablespoons sour cream
1/4
cup chopped green onions
2
tablespoons chopped fresh cilantro

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oil in large skillet over medium heat until hot. Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
  • 2 Stir in peanut butter, sweet potatoes and beans; mash slightly. Add cumin, cinnamon and ground red pepper; mix well. Reduce heat to low; cover and simmer 2 to 3 minutes or until thoroughly heated, stirring occasionally.
  • 3 Meanwhile, heat tortillas according to package directions. To serve, spoon and spread scant 1/2 cup sweet potato mixture across center third of each tortilla. Top each with 2 tablespoons salsa, 1 tablespoon sour cream, 2 teaspoons green onions and 1 teaspoon cilantro; spread to cover sweet potato mixture. Fold sides of each tortilla 1 inch over filling. Fold bottom 1/3 of tortilla over filling; roll again to enclose filling. Place seam side down on serving platter.
  • 1 Heat oil in large skillet over medium heat until hot. Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
  • 2 Stir in peanut butter, sweet potatoes and beans; mash slightly. Add cumin, cinnamon and ground red pepper; mix well. Reduce heat to low; cover and simmer 2 to 3 minutes or until thoroughly heated, stirring occasionally.
  • 3 Meanwhile, heat tortillas according to package directions. To serve, spoon and spread scant 1/2 cup sweet potato mixture across center third of each tortilla. Top each with 2 tablespoons salsa, 1 tablespoon sour cream, 2 teaspoons green onions and 1 teaspoon cilantro; spread to cover sweet potato mixture. Fold sides of each tortilla 1 inch over filling. Fold bottom 1/3 of tortilla over filling; roll again to enclose filling. Place seam side down on serving platter.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Burrito
Calories
450
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
4g,
4%
),
Cholesterol
5mg
5%;
Sodium
640mg
640%;
Total Carbohydrate
69g
69%
(Dietary Fiber
8g
8%
  Sugars
26g
26%
),
Protein
12g
12%
;
% Daily Value*:
Vitamin A
130%;
Vitamin C
20%;
Calcium
15%;
Iron
20%;
Exchanges:
4 Starch; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.