Sweet potato and black bean burritos

Sweet potato and black bean burritos

Tom Kerridge packs all the veggies into this delicious, smoky burrito recipe. Choose a non-dairy alternative to Greek-style yoghurt for a vegan version of these delicious burritos.

Each serving provides 685 kcal, 25g protein, 101g carbohydrates (of which 21g sugars), 22g fat (of which 5g saturates), 26g fibre and 1.5 salt.


For the chipotle yoghurt

To assemble

  • 4 large corn (or wheat) tortillas
  • 100g/3½oz iceberg lettuce, shredded
  • 200g/7oz carrots, peeled and grated
  • 200g/7oz raw beetroot, peeled and grated
  • 1 ripe, small avocado, peeled and quartered