Sweet Potato and Black Bean Burritos

I love making veggie sweet potato and black bean burritos! It’s seriously one of the tastiest combinations ever– You won’t even miss the meat! Last week I ended up making quite a few for my family, and they were all pleasantly surprised at how filling they were! I had a few left over so I decided to toss them in the freezer to have on hand for a quick, ready-made meal. Feel free to sub the greek yogurt for your own alternative and most of all I hope you enjoy them just as much as my family did!photo 1

Sweet Potato Black Bean Burritos
Serves: 4-6
  • 5 cups peeled cubed sweet potatoes
  • ½ teaspoon salt
  • 2 teaspoons coconut oil (melted)
  • 3-1/2 cups diced onions
  • 4 large garlic cloves, minced or pressed
  • 1 Tablespoon minced fresh green chile
  • 4 teaspoons ground cumin
  • 4 teaspoons ground coriander
  • 4-1/2 cups cooked black beans (three 15-ounce cans, drained)
  • 2 Tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 8 eight-inch corn tortillas
  • 2 large tomatoes, diced
  • 1½ avocados
  • ¾ cup purple cabbage
  • ¼ cup fresh chives
  • ¾ cup greek yogurt
  1. Preheat the oven to 350 degrees F. Place the sweet potatoes in a medium saucepan with the salt and water to cover. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside.
  2. While the sweet potatoes are cooking, warm the coconut oil in a medium skillet or saucepan and add the onions, garlic, and chiles. Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes. Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently. Remove from the heat and set aside.
  3. Combine and mash the black beans, lemon juice, salt, and cooked sweet potatoes and puree until smooth.Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.
  4. Heat corn tortillas in oven. Take them out and spoon about ⅔ to ¾ cup of the filling in the center of each tortilla. Serve topped with tomatoes, purple cabbage, avocado, greek yogurt, and freshly chopped chives!


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  • Reply Ashley April 9, 2014 at 3:54 am

    These look absolutely delicious! I love the combination of black beans and sweet potato, too. I think it counts as a classic, right?

    • Reply rachelsteiman@gmail.com April 28, 2014 at 2:23 pm

      Absolutely! One of my two favourite flavours right there 🙂

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