Sweet Potato and Black Bean Burritos

SCHOOL-LUNCHES-4-of-12

August means back-to-school for many families. If you’re concerned about packing healthy lunches for you and your kids, bonappetit.com has a tremendous selection of ideas to spice up your lunches but cut calories. Check out this recipe for Sweet Potato and Black Bean Burritos. Consider adding jalapeño to give it a little extra kick!

(Makes 2 servings)

Ingredients:

  • 1 small sweet potato, chopped
  • 1 tablespoon olive oil
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • Kosher salt, freshly ground pepper
  • ¼ avocado
  • ¼ cup full-fat Greek yogurt
  • 1 tablespoon fresh lime juice
  • 1 cup cooked black beans, rinsed, drained
  • ½ cup grated white cheddar cheese
  • 2 10″ whole wheat tortillas

Instructions:

  1. Preheat oven to 425°. Toss sweet potato, oil, coriander, and cumin on a rimmed baking sheet. Season with salt and pepper. Roast potatoes, tossing halfway through, until golden brown and tender, 20–25 minutes.
  1. Scoop flesh from avocado into a small bowl and mash with a fork until mostly smooth. Stir in yogurt and lime juice until well combined; season with salt.
  1. Spread ½ cup sweet potato, ¼ cup beans, and ¼ cup cheese down center of each tortilla. Top with avocado mixture. Fold sides of tortilla over filling, then roll up to enclose.

Do Ahead: Sweet potato can be roasted 2 days ahead. Let cool, cover, and chill.