Sweet Potato and Black Bean Burritos
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I’ve done a 180. Last week I encouraged you to use canned beans; this week I’m telling you to cook them from scratch AND, if you’re up for it, to roll your own flour tortillas.
Ignore me. Or don’t:
Earlier this week, for reasons I cannot explain, I made flour tortillas from scratch, something I did often years ago, but can’t justify making a priority anymore.
And then, with a full pot of slow cooker black beans on hand, I took my favorite quesadilla recipe down a different path: I made burritos instead, warming the homemade tortillas slightly, then rolling them with Boston lettuce, sour cream, a little grated Monterey Jack, the smoky sweet potato filling, a spoonful of those warm, creamy beans, and a big squeeze of lime.
When everything is made from scratch — the tortillas, the beans, the filling — there’s no way together it won’t be good. But even so, I was surprised by the combination, by both its freshness and heartiness, by how delicious and satisfying it all tasted as a whole.
Moreover, once everything is made — I know, I know, easier said than done — you have all the components on hand for a quick dinner. Twice this week, after late evening activities, these burritos were dinner. They came together in no time, and they were inhaled about just as quickly. Famished!
If you find yourself holed up this weekend, and you’re up for a little adventure, here’s your game plan:
- Break out your crock pot tonight or first thing tomorrow morning, and Cook. Those. Beans.
- Tomorrow (or tonight!), make the sweet potato taco filling (recipe included below) — it takes no time to throw together, especially if you have a food processor. It stores well in the fridge, too.
- And, should you find yourself twiddling your thumbs, roll out some tortillas — there’s nothing to it: whisk together flour, salt and baking powder; cut in softened butter; add warm water; knead briefly; let rest; shape and roll! Video included below. They’re so much fun. You can do it 💪🏽💪🏽💪🏽
PS: You guys are loving these two recipes:
Here’s the play-by-play: Make or find some good tortillas.
Gather the fillings: sweet potato taco filling (recipe below), black beans (slow cooker if you’re up for it), grated cheese, sour cream, and lime.
Start layering …Print
Sweet Potato and Black Bean Burrito
- Total Time: 40 minutes
- Yield: 6 Burritos
Black Beans: You can use one 15-oz can of black beans, drained and rinsed, or if you’re up for cooking from scratch, here are two options:
For the sweet potato filling:
- 1½ cups finely chopped onion
- 2 garlic cloves, minced
- 3 to 4 tablespoons olive oil
- 4 to 5 cups grated peeled sweet potato
- 1 teaspoon chili powder
- 1 to 2 teaspoons ground cumin
- generous pinch of cayenne
- salt and ground black pepper to taste
- a cup or more of finely minced cilantro
- fresh lime juice to taste
- 6 burrito-sized tortillas, homemade are fun
- sweet potato filling
- 1.5 cups cooked black beans, see notes above
- Boston lettuce or other
- grated Cheddar or Monterey Jack to taste
- sour cream to taste
- fresh lime to taste
- Make the sweet potato filling: In a large sauté pan set over medium heat, sauté the onions and garlic in 3 tablespoons of the oil until the onions are translucent. Add the grated sweet potatoes, chili powder, cumin and cayenne, turn the heat to low, and cook, covered — covering is important to prevent sticking — for about 8-10 minutes, stirring every few minutes to ensure it’s not sticking or burning. When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. Stir in the cilantro. Squeeze 1/2 a lime over the sweet potatoes, mix, taste, and adjust with more lime and salt to taste until it tastes nicely seasoned.
- Assemble the burritos. Gather all of your ingredients. I like to warm up my beans in a small skillet, and if my sweet potato filling has been refrigerated, I like to warm that up, too. I also like to quickly warm up my tortillas (30 seconds) in a large, dry skillet.
- Place a tortilla on a plate. Top with lettuce. Top with beans, then cheese, sweet potato filling, sour cream, and a big squeeze of lime. Roll into a burrito. Halve and serve. (Obviously: layer the fillings as you wish.) Repeat with remaining tortillas and ingredients.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Burrito
- Method: Stovetop
- Cuisine: Mexican
Keywords: homemade, flour, tortillas, burritos, sweet, potatoes, black, beans, lime, cilantro
This post may contain affiliate links. Please read my disclosure policy.
51 Comments on “Sweet Potato and Black Bean Burritos”
We are eating more beans too this year, after both my teens have expressed interest in eating more plant based. I’ve been cooking black beans, chickpeas, pinto beans, lentils… a pot a night! I’ve been cooking lots of your great PB recipes this week, from your lentil stew w/ a batch of peasant bread, chickpea quinoa burgers, lime cilantro chickpeas to tabbouleh. And of course, your tahini dressing! Thank you for having so many great recipes for us!
I’m so happy to hear all of this, Sharie! That’s so great your kids are so open to new flavors and foods. My kids don’t love beans/lentils yet, but we’re encouraging them to eat often … baby steps. Thank you for the kinds words. Means a lot 🙂 🙂 🙂
I changed my mind about what to make for dinner after seeing this post – couldn’t resist.
Do you have an estimate of how many sweet potatoes I should buy for four cups grated? Thanks (:
Hi Amelia! I should make a note. 2 large sweet potatoes should be plenty.
I make a vert similar dish regularly, but I cube the scrubbed sweet potatoes (no need to peel) into bite sized pieces, slice the onion into half rings then toss it all with olive oil and the spices (cumin, ancho chili powder, smoked paprika) and roast it all on a sheet pan 400-425F for about 20 minutes. You can easily add in sliced sweet or annaheim peppers with or without a few jalapenios if you have some on hand, and\or whole unpeeled garlic cloves and even some cherry tomatoes…the whole thing comes together at speed and is endlessly adaptable and so delicious even meatatarians don’t miss the meat.
make a punchy green salsa with a good handful of washed cilantro, a clove or two of raw garlic, some pickled jalapenios to taste, and a tablespoon of lime juice or the vinegary brine from the jalapenios. Blend until it all comes together about 30 seconds. You can add a little oil to help it stay emulsified, or not. Adjust the salt to taste and slather onto your burritos…YUM
I am salivating reading this. It ALL sounds soooo good! I’m all over that green sauce. Thinking that green sauce would be delicious liberally drizzled over this recipe but made bowl-style with more shredded lettuce and maybe some rice. YUM.
This looks amazing!! Are you using a wok or a chefs pan to cook the sweet potatoes? Thank you!!
Hi Christy! It’s an All Clad “everyday” pan … I don’t think they make this one anymore, but there’s got to be something similar out there. This one is 13 inches across.
Is it a coincidence that I randomly brought home three sweet potatoes from the store this week? I think not. Can’t wait to get cooking.
Yay!! And heyyyyy 🙂 🙂 🙂 Been too long. Hope you love these. xo
I make a version of this meal every couple weeks! Sometimes as a rice bowl with some cilantro slaw. Last night I added a can of black beans to the shredded sweet potatoes. Sometimes we make it as taco salad. It’s always yummy and always so filling. And the leftovers (if there are any!) Make great breakfast burritos in the morning.
Oh yay! So happy to hear this. I find the sweet potato mix to be irresistible … cold from the fridge on its own, it’s so good. And then so much better with ALL the things. Next up for me is a rice bowl. Sounds soooo good.
Made this last night. I just cooked black beans that I had on hand, probably a cup or so. Never canned! I found one large grated sweet potato was more than enough. Pretty much followed the recipe but just eye-balled everything – no measuring. Greek yogurt in lieu of sour cream and no cilantro. Zested the lime and added to sweet potatoes. My husband and I had two each and there are left overs! Definitely make this again- these are things I usually have in my pantry. Simple and delicious!
So happy to hear this, Jennifer! My husband adores this one as well. Thanks for writing!
I made this on Sunday and my family loved it! The sweet potatoes had so much flavor and we added some avocado to our tacos. DELICIOUS.
Yay! So happy to hear this, Elizabeth!
I have a bread question:
I frequently make your peasant bread. I love the ease; everyone loves the bread.
I am enjoying minimal bread dough on my hands.
However, how do you clean the bowl? I always seem to have globs of dough that stick to my sponge or dish clothe.
Great question! I always use water and my hands … never a sponge or cloth for the reason you note. If you have a strong spray hose attached to your sink, I spray my bowl as soon as I get the dough out of it — the force of the spray helps release the dough a little bit. Then I usually let it soak in warm water. Then I use my hands to clean it fully. So happy you love the bread!
Made this for dinner last night (we have been in a weeknight dinner rut) – this was great. Perfect week night meal; quick and easy! (Alexandra, I love your website. I have been pulling your recipes for years I think, but never written in. Thank you for your beautiful and inspiring blog!)
Oh, so nice to hear this, Morgan! Thanks so much for the kind words and for writing, too 🙂
I had never thought about shredding sweet potatoes and boldly spicing them until I read your recipe, thank you. I make variants of your recipe now to eat with different styles of beans in a bowl with greens, so delicious.
Wonderful to hear this, Nisha!
I finally made this recipe with the full amount of cilantro and it was even better than my previous attempts, recommend using the full cup. I also used white sweet potatoes, they held up better in the cooking.
So nice to hear this, Nisha! Love the idea of using white sweet potatoes here. Thanks for writing!
This was SO delicious! I was a little hesitant because I’ve only ever had roasted sweet potatoes before, but grating and sauteeing them was definitely the way to go here. Didn’t have dried beans so I used canned instead, which worked great. We had the burritos with avocados and a little lime crema. Will definitely be adding it to our regular rotation!
Wonderful to hear this, PK! 😍😍😍
This is delicious! I’ve made it twice in one week!
Wonderful to hear this, Jessica!
Has become a go to easy dinner for my family!
Wonderful to hear this, Rebecca!
Was looking for recipes to use up some black beans I had in the cupboard and I am sooo glad I found this recipe. It was easy and delicious. My whole family loved it! We used canned black beans but the star of the show was definitely the sweet potato. So delicious!
Wonderful to hear this, Angela! I love this one so much, too.
Loved it! Such a great recipe. I had to whip this up quickly with canned beans and store bought tortillas, still great.
Wonderful to hear this, Kassi!
2 thumbs up from myself and husband. Used canned beans that I had on hand and run-of–the-mill tortillas for him. I ate this as a bowl with brown rice. The only drawback to this recipe is grating the sweet potatoes. A box grater is slow, but easy to rinse clean; a food processor is fast but a pain to clean.
So nice to hear this, Mira! Thanks for writing. And I hear you re food processor. My trick with the food processor: as soon as you are finished using it, give it a quick rinse and get it on the drying rack as soon as possible — somehow taking care of it immediately, makes it feel less of a burden 🙂
I’ve cooked from your wonderful site so many times, and this has got to be my new favorite recipe. I followed it step by step, including making the tortillas and beans from scratch. It was so easy and flavorful. And most importantly, it gobbled up by the entire family, including a 3-year-old. Delicious!!
Oh yay! So nice to hear this, Liza! And yay for getting the 3-yr-old’s approval … nothing better 🙂 🙂 🙂
These are so good and flavorful for a quick dinner or lunch! Wondering how you would freeze? Would you just make the sweet potato filling and freeze it for easy/fast assembly? Currently trying to freeze a bunch of easy things for when we have our first baby!
They didn’t include my stars! A 5 star meal, for sure!
Awww thanks for returning to rate the recipe 🙂 🙂 🙂 I think the sweet potato filling would freeze really well! Go for it. Yay for first baby on the way!! So exciting.
We have friends visiting and I made this twice in two days, once as a bowl and once as burritos.
Such an enjoyable recipe with outstanding flavors and texture. It also allows me a great option for a meatless meal.
Thank you for all that you share. 😊
So nice to hear this, Bruce! I rely on this recipe a lot in the fall and winter, and I find the filling itself to be so tasty on its own… when it’s sitting there in the skillet, I have a hard time not eating it. Thanks so much, as always, for writing!
Made this for supper tonight…..it’s a keeper! I made it pretty much as your recipe indicated although I did use Monterey Jack cheese and whole wheat tortillas. Not a big fan of sweet potatoes but my husband is, now I’m going to start looking for recipes to use sweet potatoes in a savory way. TY for this yummy recipe!
So nice to hear this, Ann! I was not a fan of sweet potatoes until I learned to shower them with spices and herbs 🙂 🙂 🙂 So glad you liked this one.
Canola oil is not safe to ingest. It used to be used for machine parts…..I hope you post this so more people will find out.
Going to make the sweet potato dish using grated beets instead
How can something so simple be so delicious? Can’t wait to make quesadillas with the leftovers tonight! Very excited to have a new regular sweet potato recipe. Thanks!
Great to hear, Kristen! Thanks so much for writing 🙂 🙂 🙂
I make this filling all the time and love it!! Random question but do you know what size pan that is? Is it regular or nonstick? I’m in need of a new skillet and I’m looking for recommendations……
Hi! Are you referring to the skillet I cook the sweet potatoes in? It’s an all clad “everyday” pan, but I don’t think they make it anymore, which is a shame, because I love it. It is not nonstick. 13 inches across. Stainless steel.
Thank you for getting back to me!!