Saturday, August 4, 2012

sweet potato black bean burritos

Earlier this week I finally made a recipe from Pinterest I've been wanting to try: sweet potato black bean burritos. They were absolutely delicious and fairly easy to make. Plus, they're super healthy and a great way for me to eat more veggies (I always struggle with that food group). 

The recipe made a lot more food than I expected and the vegetable filling is actually really great all by itself without a burrito. I froze a portion of the filling for later use so we'll see how that works out. I would highly recommend trying this delicious recipe!

Sweet Potato Black Bean Burritos
2 whole Sweet Potatoes, Peeled And Cubed Small
2 whole Jalapenos Diced
1 whole Red Pepper, Diced Small
2 teaspoons Olive Oil
1 teaspoon Cumin
1 teaspoon Chili Powder
1 pinch Salt And Pepper
1 can Black Beans, Rinsed And Drained (15 Ounce Can)
½ cups Fresh Cilantro, Chopped
2 teaspoons Fresh Lime Juice
2 cups Shredded Cheddar
1 package Burrito-Sized Wheat Tortillas Or Wraps (6-10 Count)

In a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway through. (20 minutes wasn't long enough for my sweet potatoes to become soft. I'd suggest 30 minutes.)

Let cool. Add your roasted veggies to a can of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use.

Warm your wheat tortillas or wraps in microwave according to directions on package. Spray a casserole dish with nonstick spray or olive oil spray.

Add two to four heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides, place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together.

Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make the tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.

Makes about 6-10 burritos depending on the size of your tortillas.

Tip: Premake your burritos and wrap them in aluminum foil. Keep in refrigerator for 3-4 days for a quick lunch or dinner!


  1. Look at you all gabby-gourmet..........sounds good but Mr B. would never eat it ...he's difficult that way. The pictures are terrific

  2. Oh my gosh! Those sound amazing. I'll definitely try them. Maybe tonight!