Photo: Louis Hansel
Sweet Potato and Spinach Burrito
10 ingredients
10 min + 15 min
2
openrecipes
Mmmm.. vegan fall burrito!
Estimated Nutrition (whole recipe, rough)
636
Calories
19g
Protein
19g
Fat
103g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 whole wheat tortillas
- 1-1½ cup sweet potato puree
- ½-1 teaspoon chipotle powder
- 1 tablespoon olive oil
- 1 small onion, diced
- ¼ cup green pepper, diced
- ½ cup black beans (if using canned, drain)
- 1 large handful of spinach
- ¼ cup fresh cilantro
- 2 tablespoons fresh squeezed lime juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By naturallyella ·
Recipe sourced from
openrecipes