Disclosure: I have been financially compensated by Flipp to create this series of recipes. Flipp is an awesome app that helps you browse your favourite flyers and save money on all the stuff you buy for yourself and your family. 

As a mom, I’m honestly dreading back to school a bit. I mean, my kids love school and I’m happy that they’re happy about going back, but lunches. I can’t STAAAAAAND making lunches day in and day out. Even though I love to cook doesn’t mean that my kids are going to be into what I make, and lunches are just so challenging. Keeping things hot. Keeping things cold. Keeping things sog-proof. No nuts. No sesame seeds. It actually takes a lot of work to figure out what I’m going to send them with, day in and day out.

I know you have the same struggles, and this is why I’m partnering with Flipp to bring you a fantabulous Balanced Lunches On A Budget series! For each week  from now until October, Flipp and I will be sharing a lunch recipe I’ve developed with your kids (and mine) in mind. Make the recipe, post it on social media with the hashtag #Flipplunches and tag @getflipp to be entered to win an incredible kitchen essentials prize pack worth $2000.

Social Media giveaway image_Balanced Lunches on a Budget

Check out more about the contest, and Flipp, here.

For our first Balanced Lunches On A Budget recipe, I did a black bean and sweet potato burrito. Vegetarian and yet so incredibly tasty, your kids can customize their burrito the way they like it with their favorite toppings.

Flipp Meal Plan Black Bean Burrito1

 

Flipp Black Bean Burrito2

 

 

 

Print
Black Bean and Sweet Potato Burrito
Servings: 4 people
Ingredients
  • 1 can black beans drained
  • 1 clove garlic crushed
  • ½ yellow onion diced
  • 1 T olive oil
  • 1 T cumin
  • 1/4 t salt or more to taste
  • 1 large sweet potato
  • 1 T olive oil
  • Salt to taste
  • 2 large whole wheat tortillas or 4 small ones
  • Tomatoes grated cheddar cheese, avocado, and any other garnishes
Instructions
  1. Preheat oven to 350F.
  2. Heat the olive oil in a small pot over medium heat and add the onion, sautéing until translucent and fragrant. Add the garlic and cumin and cook for another 60 seconds, then add the beans and salt.
  3. Let simmer for about 10 minutes, then remove from heat and set aside.
  4. Slice the sweet potato widthwise into ½” slices (no need to peel, unless you want to). Brush each side with olive oil and lay the slices on a baking sheet.
  5. Bake the sweet potato slices for around 30-40 minutes or until browned and tender, turning once. You can also make these on the BBQ, using indirect heat.
  6. To assemble the burritos, lay a wrap on a flat surface and layer the beans and cooked sweet potato slices. Top with shredded cheddar cheese and any other desired toppings. Fold both ends of the wrap up, then roll the wrap from one side to the other.
  7. You can also send your kid with a deconstructed burrito - place the hot black beans into a thermos with the other ingredients in the lunchbox. Your kid can assemble the burrito at lunchtime!
  8. For kids, a serving is ½ of a large wrap or 1 small wrap!