Sweet Potato and Black Bean Burrito

Great vegetarian meal! I love the sweet potato and black bean combo... it's balanced and hearty without being too heavy. These are a delight for the senses: the spices smell great when these are cooking, the colors of the orange sweet potato and earthy black beans are wonderful to work with before they hit the food processor but the result is a dynamite filling. I would love to try the filling in wonton skins as little dumplings! Paired this dish with a mild spanish rice. Reheated well for lunch the following day. Thanks for a creative recipe!

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Made this for a dinner party. True to ingredients and recipe. I can't believe that a sweet potato and black bean mixture would be so great! well received by guests.

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Good! I did half with the addition of ground beef and half without, and like the texture better with the ground beef. And I didn't totally puree. Used some reconstituted dried onions, and didn't use quite the amount of everything, and it still made a LOT. Used canned chilies, no coriander or cilantro or oil (since I didn't fry my onions,)and homemade tortillas. Served with sour cream and salsa, which really made it, and my family also added cheese. Was a very different combination of flavors that I had previously experienced, but good, and my picky kids loved it. One more thing, lol, I think I actually used yams instead of sweet potatoes, because I usually forget which is which, but it worked :)

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Wonderful. Even veggie haters like this. Great to have in the freezer for a quick diner or to grab for a work day lunch. The flavours of the beans and yams (I, too, don't puree this anymore - we like it better coarsely mashed so some beans are still whole) are surprisingly good. We never miss the cheese when I don't add any. And they are a great comfort food even if I have run out of salsa.

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I really really liked this. No problem with texture here (i like when things are all one texture). This had a great combo of savory and sweet and made for a very original and delicious burrito! I added cheese in mine and topped with salsa and guacamole. Thanks Sharon!

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I'm not sure I should give them stars, bcz I did make a few changes, plus, I never put the filling into wraps. We're gf here. But the filling is so good, I've been eating it like refried beans, only they're healthier. I do think you have to like curry to like this dish, and I love curry (and black beans and sweet potatoes)! I used 1 onion, no chili pepper or coriander or cilantro (I hate it), garlic powder. This would be good as a hot wrap, but putting some cheese and salsa in the wrap b4 heating.

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I'm sorry these did not do it for us. The cilantro over took them. The texture was blah.. Out of 10 people everyone asked me to never make this again! sorry.

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These are addictive!! I skip the food processor because we prefer more texture. I served it with mexican style rice and salsa. Wonderful! I've also frozen some of the filling to make them easier on busy nights.

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Fantastic! Hearty and tasty. This is one of my new favs! I mashed the potatoes/bean mixture instead of pureeing and used pineapple juice instead of lemon juice (which I realized I didn't have on hand at the last minute). So yummy and healthy too. Thanks for sharing.

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We loved it. Great blend of flavors. I did not puree it- thought it would be better a little chunky. Thanks for a creative, great recipe.

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Very yummy and healthy!

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Tasty stuff. The only thing I would change is I wouldn't bake them as burritos. I'd warm up the mixture and eat it with soft tortillas.

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Unbeleivable combo!!! I am not a veggie nut or anything, this was just plain good. I really think it would be six stars if you had ground taco meat in it as well...even ground turkey. But this was so good just as is!

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Great recipe. Followed it a bit loosely since I was making it for 3 people. Used 1 large sweet potato, 1 can of black beans, and pretty much halved the spices. My variation was to blend and reheat the blended mixture, add to heated tortillas with rice. Added Monterrey Jack cheese, sour cream, guacamole, salsa and some hot sauce. Definitely will make this again... and again.

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I made these tonight with a few changes and am very pleased (although I found that I disliked coriander and cilantro!). Instead of boiling the sweet potato, I peeled, cubed and baked it in the oven and I had no lemon juice. Next time, I might cut the potato in wedges before baking and just mash the beans with the onion mixture - a little cayenne sounds good, too. Definitely a do-over!

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These are great! I mashed the filling by hand, and left it chunky. I used whole wheat tortillas, which were fabulous, and omitted the oil to lower the calorie/fat content. This made 8 HUGE burritos, so I froze 4 of them. Thanks for the yummy and healthy recipe!

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I found this recipe in my Moosewood Lowfat Favorites cookbook and they are fabulous - possibly my favorite burrito recipe! I leave the filling chunky rather than puree it and add a bit of cheese, some corn and black olives. I find that about 3 sweet potatoes and 2 cans of black beans makes plenty for our family of four. I would have posted this myself if it wasn't already here because it's too good not to share!

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I added about 3/4 cup of grated old cheddar cheese to the filling, skipped the cilantro (we didn't have any and my husband doesn't like it), used whole wheat tortillas, and served with sour cream. It was mostly pureed with a few chunks. I thought it was ok, but felt like it was missing something - maybe the cilantro? I think next time I'll add some salsa right into the filling. My husband and three boys (ages 10 months to 4 1/2) absolutely devoured it however, thus the 4 stars. This also made a lot, which is important in this house of big eaters :) It made enough for a dinner plus lunch for the little ones. It also came together quite easily so I'll definitely be making it again with a couple of changes. Thanks!

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Just made this last night and loved it! Followed the recipe pretty closely - didn't have any cumin so i left it out. Baked for about 20 minutes with salsa and melted cheese on top...will definitely be making these again!

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I can't believe there is only one other review for this recipe!! This is my families favorite recipe hands down. Everyone in the family loves it. I don't alter anything in the mixture, I just don't bake it in the burritos. I make the black bean mixture and then bake it in a 13 X 9 inch pan and then scoop it onto a tortilla on top of some shredded cheese and serve with sour cream and salsa. I made it a couple of times as the recipe has you do it (baking it in the tortillas) and my family likes the soft torillas better. Thanks.

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