Looking for an easy, healthy lunch that doesn’t need to stay refrigerated all day? These BBQ Sweet Potatoes are just what you need!

To continue with our hiking week, today’s post is all about lunch. While breakfast is important to get your hike off to a good start, lunch is the key to finishing as strongly as you started. Unless you’re able to carry a cooler or ice pack, chances are you need a lunch that won’t go bad being unrefrigerated for a few hours. But a bag of chips won’t do either as you need food that will give you the nutrients your body needs to make it back down the mountain. As we’ve been talking about all week, during your hike carbohydrates are your best friend along with a balance of protein. These burritos meet both of these needs.

This recipe goes back to when I was in college and first starting to cook for myself. Basically I combined one of my favorite foods, sweet potatoes, with one of the cheapest protein sources, black beans, and drizzled on one of my favorite condiments, BBQ sauce. Quick, healthy, and cheap – a college-kid’s perfect meal, well I guess a nutrition-major’s perfect meal. However, after a while it got a little too mushy so I added in summer squash and occasionally lettuce – recipe completed. Since we are making these for your next hiking trip, I nixed the lettuce (I’m not a fan of soggy or slightly warm lettuce). Plus this makes the burritos freezer-friendly! So the next free Sunday you have, do yourself and family a favor: whip up a large batch of these burritos and store in the freezer for future hiking expeditions or for a healthy weekday lunch.

So here’s a toast to 4^th of July weekend and all the great food and drinks that comes with it!

Print Recipe

BBQ Sweet Potato Burritos

Looking for an easy, healthy lunch that doesn’t need to stay refrigerated all day? These BBQ Sweet Potatoes are just what you need!

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Course: Main Course

Cuisine: American

Keyword: Lunch, Vegan, Vegetarian, Wrap

Servings: 6

Author: The Healthy Toast

Ingredients

• 6 small sweet potatoes
• 1 large summer squash
• 1-2 can of black beans depending on how beany you want your burritos
• Jar of your favorite BBQ sauce
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp red pepper flakes
• Salt and pepper to taste
• 6 whole wheat tortillas

Instructions

• Preheat oven to 425. While waiting for the oven to heat up, wash and dry your sweet potatoes then prick the skins with a fork. When oven has pre-heated, place potatoes on the middle shelf (I like to place them on foil so I don’t have to clean the rack after cooking). Set timer for 30 minutes.
• While the sweet potatoes roast, slice your summer squash and steam until soft. One steamed, season with salt and pepper and set aside in a bowl.
• Next, rinse black beans and place in a separate bowl. Stir in cumin, garlic powder, and red pepper flakes. Set aside.
• After 30 minutes, turn sweet potatoes over and cook an additional 20-30 minutes until soft.
• Remove sweet potatoes from oven and allow to cool slightly. Once cool enough to handle, remove skins from sweet potatoes and place in mixing bowl. Mash sweet potatoes with salt and pepper to taste.
• Finally, assemble burritos. Spread about 1 tablespoon of BBQ sauce over tortilla. Top with an overflowing 1/3 cup of mashed sweet potato, few spoonful’s of beans, and a few slices of summer squash. Drizzle another tablespoon of BBQ on top then roll burrito to close. Cover with foil then repeat with remaining 5 burritos.
• Store burritos in fridge up to 1 week or in the freeze for up to 3 months.

Notes

Nutrition for 1 burrito: 335 calories, 5 g fat, 63 g carbohydrate, 9 g fiber, 11 g protein