Name: Black bean and sweet potato burritos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 (Not suitable for freezing)
Ingredients: 1 tsp vegetable oil; 1 onion chopped; 250g (9oz) sweet potato peeled and coarsely grated; 1 clove garlic crushed; ½ tsp ground cumin; ½ tsp sweet smoked paprika; 2 medium tomatoes chopped; ½ a 400g can black beans drained; 1 avocado sliced; Pinch of chilli flakes; Juice of 1 lime; 2 wholemeal tortillas (make it gluten-free by swapping for gluten-free wraps); 2 tbsp low-fat crème fraiche or low-fat Greek yogurt (make it vegan by swapping for a dairy-free alternative); A few raw spinach leaves

Meal type: Main meal

Serves: 2 (Not suitable for freezing)

Preparation time: 10 minutes

Cooking time: 10 minutes

Heat the oil in a medium frying pan and fry the onion for 5 minutes until transparent.
Add the sweet potato, garlic, cumin, paprika and tomatoes and cook for 5-6 minutes until the tomatoes have softened, then stir in the black beans and heat through.
Toss the avocado slices with the chilli flakes and lime juice and a little ground black pepper.
Spread the tortillas with the crème fraiche, spoon over the sweet potato mixture and then top with the avocado. Add a few spinach leaves, then roll up tightly, folding in the ends. Serve immediately.

Energy 1880kJ 447kcal 22%

Carbs 61g -

Fibre 16.7g 56%

Fat 17.3g Medium 25%

Saturates 5.4g Low 27%

Sugar 14.4g Low 16%

Salt 0.64g Low 11%

% = an adult's reference intake

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Ingredients

1 tsp vegetable oil

1 onion, chopped

250g (9oz) sweet potato, peeled and coarsely grated

1 clove garlic, crushed

½ tsp ground cumin

½ tsp sweet smoked paprika

2 medium tomatoes, chopped

½ a 400g can black beans, drained

1 avocado, sliced

Pinch of chilli flakes

Juice of 1 lime

2 wholemeal tortillas (make it gluten-free by swapping for gluten-free wraps)

2 tbsp low-fat crème fraiche or low-fat Greek yogurt (make it vegan by swapping for a dairy-free alternative)

A few raw spinach leaves

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