Sweet Potato Black Bean Burritos


Prepping burritosThis post was created in conjunction with my Champagne Nutrition intern, Mallori who runs track and cross country at Washington State University. She came across this recipe on her Assistant Coach’s blog, Emma Polley, who is also an elite marathon runner and participating in  this year’s Olympic Trials in February. Find her blog of intense training, humor and recipes here- https://emzmiles.wordpress.com/.  Mallori adapted Emma’s burrito recipe and tweaked a few things which ended in a recipe bursting with health benefits and the perfect fuel for active lifestyles. Sweet Potato Black Bean Burritos are a perfect recipe for an athlete or anyone looking for slow-burning, balanced fuel. This recipe features fiber-rich veggies, a variety of healthy fats and plenty of herbs and spices for flavor and antioxidants. 

One of my favorite spices to cook with is Turmeric. You can add it to a variety of foods such as grains, veggies, smoothies and even desserts. In this recipe, I suggest adding it to the rice which adds a little extra flavor with a lot of potential health benefits. Turmeric is versatile, easy to cook with and is a top anti- inflammatory food. Another key ingredient in this recipe that I use often is coconut oil. I especially cook high-heat items in coconut oil because it remains stable at higher temperatures than other oils (including olive oil). Its a healthy plant-fat, easy to sauté with, and adds a rich flavor. I hope you enjoy this simple, savory recipe for Sweet Potato Black Bean Burritos – 

Bonus tip by Mallori:

I have always loved sweet potatoes, so using them in creative ways is always an interest to me. Taking something as simple as a burrito and adding ingredients to it for additional nutrients, vitamins and whole food is perfect to fuel workouts. I love the balance in this meal- it has carbohydrates to provide energy (sweet potato, beans, rice, and tortilla). It has healthy protein from the beans, healthy fat from the avocado, and blasting flavor from the lime juice, cilantro and minced garlic. I find that this recipe for Sweet Potato Black Bean Burritos doesn’t need cheese, sour cream, or any other toppings because its already so flavorful.

You can find her on Twitter and Intagram

 

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Sweet Potato Black Bean Burritos
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Instructions
  1. Preheat oven to 425 degrees, wrap sweet potatoes in aluminum foil and place in oven for 30-40 minutes (until soft). While potatoes are cooking, place 1 teaspoon of coconut oil in a large stove top skillet and add the garlic and chopped red onions, cooking until onions are soft and begin to turn slightly brown. Cook the brown rice, I like to use a pre-cooked organic package that you put in the microwave for 90 seconds. Add the drained can of black beans and cooked rice to the garlic and onion, simmering until all ingredients are hot. Remove sweet potatoes from the oven, peel and slice into large circles or coins, placing them in a skillet hot with another teaspoon of coconut oil. Cook on both sides until slightly browned, about 1-2 minutes on each side. Sprinkle with sea salt for taste if needed. Warm tortillas in aluminum foil in the oven. Once all ingredients are warm you can make your burrito! Use rice, bean and onion mixture as the base followed by the sweet potato coins, and garnish with fresh cilantro, avocado, a squeeze of fresh lime juice and a dash of turmeric spice.

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Ginger Hultin,MS, RD, CSO

An award-winning, nationally recognized nutrition expert and media spokesperson.

Thanks for visiting! If you’re like me: obsessed with eating, wine, going out and traveling, you’re in the right place. Champagne Nutrition® LLC is a Registered Dietitian-run concierge virtual practice helping clients look and feel better. On this blog, you’ll find cocktails, mocktails, and plant-based recipes that are easy to make quickly at home and pack for leftovers on your adventures.

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