Sweet Potato and Black Bean Breakfast Burrito
Makes 1 serving

INGREDIENTS
1 medium, about 60 g Flour tortilla
150 g Sweet potato (Raw, peeled weight.)
100 g Black beans, tinned and drained (Drained weight.)
40 g Avocado (Flesh only. Half a medium avocado is about 70 g.)
50 g Tomato salsa
Half a teaspoon Ground cumin
Half a teaspoon Smoked paprika
A squeeze Lime juice
4 sprays, about 1 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
A pinch Salt

METHOD
1. Cut the sweet potato into 1 cm dice, toss with the spices and a few sprays of oil, and roast at 220°C for eighteen minutes until the edges catch.
2. Warm the beans in a pan with a splash of water and crush a third of them.
3. Mash the avocado with the lime and salt.
4. Warm the tortilla, spread the avocado down the middle, add the sweet potato, beans and salsa, and roll tightly.

Contains gluten cereals.

RECIPE NOTES
Dice small. One centimetre roasts through in under twenty minutes; two centimetres needs half an hour and goes soft rather than crisp.
Protein is 16 g, all from the beans and the tortilla. It is the lightest on protein of the burritos here, and doubling the beans is the straightforward fix if that matters.

Full recipe: https://www.getfuel8.com/recipes/sweet-potato-black-bean-breakfast-burrito
