Sweet Potato Burritos

Serves: 12 (half recipe to make 6 burritos)


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 6 cups canned organic black or pinto beans, drained
  • approximately 2 cups water
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 4 teaspoons prepared mustard
  • 1 pinch cayenne pepper, or to taste (optional)
  • 3 tablespoons soy sauce
  • 4 cups cooked and mashed sweet potatoes (seasoned with salt & pepper)
  • 12 (10 inch) whole-wheat flour tortillas, warmed
  • 8 ounces shredded mozzarella or cheddar cheese


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring water to a boil and cook the sweet potatoes until soft.
  3. Add salt & pepper and mash.
  4. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm.
  5. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.  Add into a blender and blend until mixed well.
  6. Add salt to taste.
  7. Add the bean and potato mixture to the flour tortillas. Top with cheese.
  8. Fold up tortillas burrito style, and place on a baking sheet.
  9. Top with cheese.
  10. Bake for 12 minutes in the preheated oven, and serve.

Variations & Notes:

  • Serve with guacamole / avocado slices and salsa or pico de gallo.
  • Freeze very well.

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