Black bean burrito indian style

Black Bean Burrito, Indian Style

Prep and Cook Time: 30 minutes


  • 1 medium onion, cut in half and sliced thin
  • 2 medium cloves garlic, chopped (garlic to taste)
  • 1 tsp minced fresh ginger
  • 1-1/2 cups sweet potatoes cut in 1/2-inch cubes
  • 1 cup green peppers, thinly julienned
  • 1 cup red peppers, thinly julienned
  • 1 tsp garam masala
  • 1 TBS + 1/2 cup vegetable broth
  • 2 cups or 1 15 oz can black beans (BPA free), drained
  • 2 oz Chevre goat cheese (optional)
  • salt and black pepper to taste
  • 4 whole wheat tortillas (organic if possible)


  • Prepared salsa (optional)
  • 1 head of romaine lettuce, shredded (remove outer leaves and discard)


  1. Chop onions and garlic and let sit for 5-10 minutes to bring out their health-promoting properties.
  2. Prepare other vegetables.
  3. Heat 1 TBS broth in a 12 inch stainless steel skillet. Healthy Sauté onion, garlic, ginger, and peppers in broth over medium heat for about 5 minutes, stirring frequently. Add garam masala and sweet potatoes and mix well. Add 1/2 cup broth and cook covered on low heat for about 10 minutes, or until potatoes are tender.
  4. Add beans making sure they are rinsed and drained well first. Mix, cooking for another 5 minutes.
  5. Season with salt and pepper.
  6. While vegetables are cooking, shred lettuce.
  7. 7. Place vegetable mixture in tortilla and top with goat cheese. Roll and top with salsa and shredded lettuce.

Serves 4

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