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Oh, baby were these good. I mean REALLY good. I’ve been wanting something lighter and have seen recipes all over the place for chipotle roasted sweet potatoes. It got me thinking that I’ve wanted to try a meatless burrito with more than just, you know, beans.
I wanted something that was low-maintenance and full of flavor, and you know what, dear reader? I came up with just the thing.
Even if you don’t think you love sweet potatoes, but you do love tacos/burritos/Tex-Mex, I’d recommend you give these a try. VERY budget friendly, healthy, and even potentially vegan (skip the cheese or sour cream), these are full of flavor, and not really sweet-potato-tasting.
Roasting the sweet potatoes and onions gives them great texture, while the taco seasoning keeps them flavorful and not-too-sweet. I thought the sweet potatoes went beautifully with black beans for a hearty yet light burrito filling. We ate ours with a little cilantro, lettuce, and tomato, but you could certainly add cheese, sour cream, salsa, or any other favorite taco/burrito add-in.
If you’re feeling fancy, you can grill the burritos on a stove-top griddle or in a panini press. I kind of liked the crispy exterior, but they were just as tasty when made without grilling. It’s up to you.
The filling freezes pretty well (it does get a little softer when it thaws), and again, makes a great meatless option, even on a crazy night.
- 1 large yam or sweet potato, peeled and diced
- 1 small or ½ large onion, cut into a large dice
- 2 Tbsp taco seasoning (about ½ a commercial packet)*
- olive oil
- 1 (14.5oz) can black beans, drained and rinsed
- 2 Tbsp minced cilantro (optional)
- 10″ Tortillas*
- Favorite toppings: lettuce, tomato, lime wedges, salsa, sour cream*, cheese* etc. for serving.
- In a medium bowl, toss sweet potato, onion, taco seasoning and about 2 Tbsp olive oil. Stir to coat well. Spread mixture out on a large baking sheet.
- Roast at 375 degrees for 30 minutes, stirring half-way through the cook time, and adding more olive oil if necessary.
- Toss black beans and cilantro with roasted vegetables and scoop into tortillas with favorite toppings. Roll to seal burritos and grill if desired.
{ 16 comments… read them below or add one }
I don’t like sweet potatoes very much, but I want to try this, it looks that good!
This sounds very intriguing. I’ve even got a few sweet potatoes in the pantry. Will give it a try next week. Thanks!
this is my current favorite meal. you make them almost exactly like i do, except i sprinkle the sweet potatoes with curry powder before making them and skip the taco seasoning. SO GOOD!
Emily, these look marvelous–do you get tired of people (me) saying, “I can’t wait to try them!”? My only complaint is that mine, while tasty, are never picture-worthy! You not only have a talent for creating, but also capturing beauty!
I can’t wait to try them! =)
We make bean and sweet potato burritos a lot. Love them!
We use the crazy popular Allrecipes version though; with soy sauce and mustard.
I like the taco seasoning idea. Might try that next time.
Congrats on making it onto Foodgawker.
Emily,
Tried these last week and loved them…so much! I’ve never commented on your recipes…but I’ve tried a lot of them and they are always perfect! Thank you so much for sharing.
Kamie (Jordan’s friend
I was put on a vegan diet by my Dr. This is requiring me to come up with all new recipes. I will be making this for dinner tonight.
Thanks
Why do you show diced potato during cooking and mention it in the directions, but your finished burritos show chunks of potato?
Kyle–I’m not sure why it looks different. I assure you that the same potatoes on the baking sheet are the ones in the finished burritos. Sorry for the confusion!
The ones on the baking sheet look small and crisp while the pictures of the burrito (to me) show baked slices/chunks of the potato. Either way, these look like they will be absolutely delicious.
Do these freeze well?
I’m trying to get on a system where I can cook my breakfast & lunch on Sunday, and freeze them to eat Monday-Saturday. For breakfast, I’m leaning towards skinnymomskitchen breakfast sadwiches and your burritos for lunch. She describes a burrito that is rice/beans, but I’d prefer the additional nutritional content of the sweet potatoes.
I’m probably naive but this is my first time figuring out a healthy, mostly non-processed meal plan. Thanks for any advice
Kyle–I see what you mean about the potatoes. I think the issue is that, since I cut the burritos in half, you’re seeing the inside of the potatoes instead of that crispy outer layer.
As for freezing, I haven’t tried freezing them myself, but another reader did just what you describe. She made them on Sunday, froze them and ate them all week for her lunches. She said they worked out great! One thing to note with freezing is that the sweet potato will soften when it’s thawed. Should still taste delicious, though!
I am making these right this instant. They are saving my life tonight! I got everything out to make my favorite enchiladas, and found that I don’t have any sauce! Wha…? I always have sauce in my food storage! Rats. No time to run to the store, so I looked here, and voila! Thank you!
They were delicious! I made them like tacos instead, though. And used corn tortillas, warmed up on the stove burner. Of course, my kids wouldn’t eat them (any sight of yams, and they are grossed-out), but I ate enough for all of us!
These sound really YUM. I have made the ones from Womans Day and they are amazing. If you try the womans day ones just don’t put as much lime in the sour cream as it calls for. Otherwise, to die for.
http://www.womansday.com/recipefinder/sweet-potato-black-bean-burritos-recipe-122998
Julianne shared this recipe on Facebook some time ago, and we’ve been making it ever since. This page is bookmarked cuz it’s used so much . . . maybe it’s time to write down the recipe! It’s a favorite for my vegetarian girlfriend and my 3 year old loves it!
My sister shared your recipe with my sister-in-law and myself and now we use it ALL THE TIME. It is so delicious! Thank you!