Baked Veggie Burritos

Black beans, sweet potatoes and kale are spiced up and baked in egg roll wrappers to create burritos that are heavy on taste and light on calories.
30 Minutes to Prepare and Cook

Ingredients

7 egg roll wrappers 1 can black beans (15 oz) (drained and rinsed) 1 cup baked sweet potato, cubed 1 cup kale, steamed and chopped 3 scallions, chopped 2 cloves garlic, chopped 1/3 avocado, diced 1 tsp cumin 1 tsp coriander powder 1 cup salsa 7 T guacamole 1/4 cup low-fat plain yogurt canola oil spray 7 cups salad greens hot sauce to taste

Directions

Preheat oven to 400 degrees. Chop vegetables, then mix with black beans. Add cumin and coriander.
Spread out egg roll wrapper and fill with about 1/2 cup of filling at one end. Because these won't be fried, there's no fear of the ingredients leaking. Spread mixture all the way to the edges, then fold over and seal seam with water.
Place on baking sheet sprayed with canola oil spray. Repeat with other six. Briefly spray each burrito with canola spray, then place in oven. Bake 10 minutes, then flip and bake another 5.
Serve with 1 cup of salad greens, 1 tablespoon lowfat plain yogurt, salsa and 1 tablespoon of guacamole per burrito! Serves 7!!!

Number of Servings: 7

Nutritional Info

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 308.6

• Total Fat: 7.0 g
• Cholesterol: 3.4 mg
• Sodium: 447.2 mg
• Total Carbs: 51.2 g
• Dietary Fiber: 11.3 g
• Protein: 12.6 g