Baked vegetable burritos

Recipe Information

Ingredients

• 8 egg roll wrappers

• 1 can black beans (15 ounces), drained and rinsed

• 1 cup baked sweet potatoes, cubed

• 1 cup kale, steamed and chopped

• 3 scallions, chopped

• 2 cloves garlic, chopped

• 1/3 avocado, diced

• 1 teaspoon cumin

• 1 teaspoon coriander powder

• 1 cup salsa

• 8 tablespoons guacamole

• 1/4 cup low-fat plain yogurt

• Canola oil spray

• 8 cups salad greens

• Hot sauce to taste

Directions

• Preheat the oven to 400°F. Add the drained and rinsed black beans to the chopped vegetables (potato through avocado). Top the mixture with cumin and coriander powders, and toss to mix.

• Open the egg roll wrapper and add 1/2 cup of the vegetable mixture to edges of the wrapper.

• Fold like a burrito and dab the edges with water to seal. Repeat with the other seven.

• When completed, lightly spray each burrito and the baking sheet with canola spray. Place the burritos on the baking sheet and transfer the sheet to the oven. Bake for 10 minutes, then flip the burritos, and bake for another 5 minutes.

• Plate the baked burritos with the greens, yogurt, salsa and guacamole as desired.

Nutrition (per serving)

• Calories: 278 cal

• Total fat: 7g

• Saturated fat: 0g

• Monounsaturated fat: 0g

• Cholesterol: 3mg

• Sodium: 401mg

• Potassium: 0mg

• Carbohydrate: 46g

• Fiber: 10g

• Protein: 11g