Black Bean Sweet Potato Burritos

READY IN: 50mins
Recipe by Valeria

I made these before a busy week and discovered that they are a covenient, healthy and savory quick meal that's great for travel or a short lunch. I'm not a vegan, but I use vegan cheese because it's much quicker to grate, tastes good and melts instantly. Baking the burritos allows the tortillas to create a crispy seal around the contents so nothing falls out.

Top Review by MollyJ

I tweaked these because I like a moister, more together filling for burritos. I microwaved my sweet potatoes and then diced them--about 3/4 to 1" dice. I sauted my onion and some garlic in olive oil and then added the beans (undrained) and the sweet potatoes and a 4 oz can of tomato sauce. In addition to the cumin and cinnamon, I added about 1/2 tsp of chili powder. I wrapped it in a whole wheat tortilla and grated on a bit of regular cheddar cheese (though I think monterey jack or pepper jack would both be great) and served it with some picante sauce on the side. I think brown rice/spanish rice as a side or in the burrito itself would be smashing. Definite do over and went together fast with microwaving the sweet potatoes.

Ingredients Nutrition


  1. Saute sweet potatoes and onion in large skillet with 1 tablespoon oil just until tender. Add water or apple juice as needed to prevent sticking.
  2. Add black beans, spices and salt and cook until heated through.
  3. Divide bean mixture and cheese among tortillas and roll up. Place in 9 x 13 inch baking pan. Lightly spray with olive oil if desired. Cover pan with foil and bake at 350F for 20-25 minutes. Garnish with sour cream, salsa and fresh cilantro or wrap up for a to-go meal.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a