Sweet Bean Burritos

25 mins (prep 10, cooking 15)
9 ingredients
6 servings
This is from the Saving Dinner cookbook. I usually use it as a topping for taco salad with shredded cheese and picante sauce over tortilla chips. (I never use the cilantro. Personal preference.) In response to Brooke the Cook in WI's review, I will state that I always boil the potatoes to cook them. (She's probably right, I'm thinking.) :) I changed that below.

Categories:  north-american , low-sat.-fat , low-in... , low-sodium , time-to-make , black-beans , low-cholesterol , <-30-mins , southwestern-u.s. , main-dish , beans , american , healthy , vegetarian , potato , vegetable , tex-mex , healthy-2 , yam~sweet-potato ,
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Serving Size (93.25 g)
Servings 6
Amount per Serving
Calories 331.84 Calories from Fat 62.91
% Daily Value *
Total Fat 6.99g 64.52%
Saturated Fat 0.79g 23.77%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 59.87mg 14.97%
Total Carbohydrate 50.37g 100.75%
Dietary Fiber 14.63 g 351.03%
Sugars 1.11 g %
Protein 21.35g 256.23%
Vitamin A 892.08IU% Vitamin C 84.35mg%
Calcium 292.5mg% Iron 12.24mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium sweet potatoes