Sweet Potato and Kidney Bean Burritos with Mango Salsa
If you’re watching your cholesterol levels, here’s a recipe you won’t want to miss! I make these regularly and keep them in my freezer. Because they’re made with kidney beans, they are a great cholesterol-buster. Kidney beans have been shown to help reduce cholesterol levels and this is a delicious way to get a full dose of them. 🙂 And all three main ingredients–sweet potatoes, kidney beans and mangos are superfoods–so they provide all kinds of healthy benefits!
The recipe makes about 18 burritos. I typically will bake as many as I want that day and put the rest in the freezer to thaw and bake as needed. I also recommend baking your sweet potatoes ahead of time. That makes it easy to peel them and break them into chunks to put in the food processor. Making the mango salsa ahead of time is also a good idea to give it time for the flavors to blend.
I’ve adapted the recipe for Sweet Potato and Black Bean Burritos from the Moosewood Restaurant Low-Fat Favorites and the mango salsa recipe from Anne Lindsay’s Lighthearted Everyday Cooking.
Makes approx. 18 burritos
Here’s what you’ll need:
5 cups sweet potatoes
1 tbsp olive oil
3 1/2 cups diced onions
2 cloves minced garlic (or to taste)
2 tbsp diced green chiles
4 tsp cumin
4 tsp coriander
3 cans of kidney beans
Handful of cilantro leaves
2 tbsp lemon juice
Approx 18 medium flour tortillas (8″)
2 mangos finely diced
1/2 – 2/3 cup finely diced red onion (depending on taste)
1 1/3 cups finely diced cucumber
2 tbsp cilantro
1/4 tsp cumin
- Posted in: Main Dish
- Tagged: burritos, cilantro, cucumber, easy to make, green chiles, healthy, kidney bean, kidney beans, mango salsa recipe, sweet potato, vegan, vegetarian
this sounds great! This is something I can make, store in freezer and bring to work for lunch once a week; I try to avoid buying lunch outside as there are not many good choices.
Hi Henry. Sounds like a great plan! I agree–it’s always nice to bring your own lunch.