Black Bean and Sweet Potato Burritos

Black Bean and Sweet Potato Burritos

Have you ever made something and then nervously waited, cringing and biting your nails, for your spouse or roommate or child or friend or whoever to take a bite because you were pretty surely almost positive they weren’t going to like it but you really, really, really wanted them to love it?

Have you? I have. A lot.

And I was very anxious to know how Brian would respond when he walked in from work to find out we were having Black Bean and Sweet Potato Burritos for dinner (he’s a meat-loving, hearty meal kind of guy and while he never complains about some of the craziness I put on the dinner table, I know he’s not always doing cartwheels when he walks in and sees vegetable overload instead of brisket).

To his credit, he barely batted an eye (although I did see his nose crinkle a bit) and by the time we had both taken our first bites, we were looking over the heads of our rowdy children at the table and meeting each others eyes in complete agreement thatthese burritos are completely and utterly the most delicious meal in the history of ever.

This is definitely one of those recipes where I wish I could jump through the computer screen, take your little face in my grubby hands and insist that you make immediately with the threat that I won’t leave you alone until you do. A scary thought, indeed.



The glorious news is that the vegetable and bean filling can be made the day or so before you want to assemble the burritos which makes for a seriously fast meal when you are ready for the sweet potato and black bean love.

These burritos are on our menu plan for this week {again} and no pressure, but they should definitely make it on to yours, too.

Black Bean and Sweet Potato Burritos

Chips and a really great dip, like thisSpinach Artichoke Dip
Fresh, seasonal fruit

Black Bean and Sweet Potato Burritos

Yield: 6个卷饼
准备时间: 20分钟
煮熟时间: 35 minutes
Total Time: 55 minutes
Black Bean and Sweet Potato Burritos


  • 2 sweet potatoes, peeled and cubed small (about 3-4 cups)
  • 1 jalapeno,播种和细致
  • 1 red pepper, diced small
  • 1个小红洋葱,切成小(约1/2杯)万博体育app官网
  • 2茶匙橄榄油
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4茶匙黑胡椒
  • 1 (15 ounce) can black beans, rinsed and drain
  • 1/4 - 1/2 cup chopped cilantro (depending on your taste)
  • 2 teaspoons fresh lime juice (from about 1 lime)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 6-8 burrito-size tortillas (whole wheat, white or other favorite variety)


  1. 将烤箱预热至425摄氏度。用橄榄油,小茴香,辣椒粉,盐和胡椒折叠甘薯,墨西哥胡椒,红辣椒和红洋葱。将涂覆的蔬菜倾倒在一个大的镶边烤盘上,烤18-20分钟,半途而废。蔬菜应该是嫩的,但在烹饪时间结束时没有糊状。
  2. Let the vegetable mixture cool. Scrape the mixture into a large bowl and toss with the black beans, cilantro and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed. Refrigerate the mixture until ready to assemble the burritos or use immediately.
  3. Place 3-4 tortillas on a microwave-safe plat and cover with a damp paper towel. Microwave for 15-20 seconds until the tortillas are pliable. Place 1/4 cup or so of the vegetable mixture in the center of the tortilla and top with a sprinkle with shredded cheese, a little of each kind.. Fold in the sides of the tortilla and roll up. Place seam-side down on a baking sheet. Repeat with the remaining tortillas until you have all the burritos you need (the filling can be refrigerated and used for 3-4 days).
  4. Bake in a 375 degree F oven for about 10-15 minutes, until heated through and the top of the tortilla is golden brown. Adjust the baking time as needed depending on if the filling has been refrigerated or not. For a softer tortilla, wrap each burrito in tin foil and heat through. Serve immediately.


As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Follow@melskitchencafeon Instagram and show me the recipes you are making from my blog using the hashtag#melskitchencafe。I love seeing all the goodness you are whipping up in your kitchens!

配方源:略有调整Tasty Kitchen recipe