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African Black Bean and Sweet Potato Burritos

(11)
  2 reviews
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  • 30 min prep time
  • total time
  • 14 ingredients
  • 6 servings
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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.

Bake-Off® Contest 37, 1996
Anita Price
Richmond, Virginia

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Burrito
Calories
450
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
4g
20%
Cholesterol
5mg
2%
Sodium
640mg
27%
Total Carbohydrate
69g
23%
Dietary Fiber
8g
32%
Sugars
26g
26%
Protein
12g
12%
% Daily Value*:
Vitamin A
130%
130%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
4 Starch; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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