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Black Bean and Sweet Potato Burritos

Laura Baltatzis


10 Servings

Prep time

10 Minutes

Cooking Time

60 Minutes


--- Kcal


  • 1 lb (about 2 small) sweet potatoes, peeled and cubed into 1/2 inch pieces
  • olive oil for drizzling
  • 2 15oz cans black beans, well-rinsed and drained
  • 1 cup diced and seeded cherry or plum tomatoes (optional)
  • 1/2 of a red onion, finely chopped
  • 2 tsp ground cumin
  • 1 1/2 tsp. salt plus more for the sweet potatoes
  • 1/8 tsp cayenne pepper (optional)
  • 2-3 tablespoons fresh-squeezed lime juice (or more, to taste)
  • 1/4 cup chopped cilantro (optional)
  • burrito-size flour tortillas
  • grated cheese (we usually use pepper-jack)
  • sour cream (optional)


  1. Place cubed sweet potatoes on a half-sheet pan or other oven-safe pain with sides.
  2. Drizzle sweet potatoes with olive oil and sprinkle with salt.
  3. Place the sweet potatoes a cold oven and roast at 400 degrees until fork tender, 20-30 minutes. 1
  4. Combine black beans, tomatoes, onions, cumin, salt, cayenne, lime juice, and cilantro in a large bowl. Stir well.
  5. Gently stir in roasted sweet potatoes.
  6. Adjust to taste for flavor; add more cumin, salt, and lime as needed.
  7. Soften tortillas by warming them slightly in a warm skillet.
  8. Place approximately 1/2 C filling in each tortilla, put a little grated cheese on top of the filling, and fold up.
  9. If planning to eat right away, put in a 400-degree oven and bake until heated through and the tortillas are crispy. 2
  10. Serve with sour cream and/or salsa.


  1. Starting sweet potatoes in a cold oven helps them turn out sweeter in the end. ↩︎

  2. Freeze leftovers for later! It’s best to let them defrost before you heat them in the oven. Otherwise, you end up with cold insides and too-crispy outsides. ↩︎