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Sweet Potato Black Bean Burritos

2011 April 3

My blog is getting to the age where there are an awful lot of wonderful recipes buried deep in the annals of sub par photography and rushed recipe write-ups.  Because we eat with our eyes, it is hard to imagine why anyone would attempt to make this recipe after viewing the first photo here.  But they have.  And everyone who has tried this meal loves it every bit as much as I do.

It is a shame how many times I’ve made this recipe since initially posting that recipe without taking another photograph.  Admittedly, though, I find burritos to be tough things to stage for pictures.

The Omnivore generally covers these burritos with cheddar cheese while they bake in the oven and eats them with a fork and knife.  I skip the cheese and eat them sandwich style, at times double fisting these babies.  This is consistently one of the most satisfying meals on our menu, so if you avoided them because of the first picture, maybe this one will encourage you to try them out.

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Sweet Potato Black Bean Burritos (adapted from a Moosewood recipe)

2.5 cups cooked sweet potato, cubed (2 medium potato)
2 cup black beans
1 onion, diced
2 garlic clove, minced
4 tsp ground coriander
1 tsp salt
4 tsp cumin
4 tsp lemon juice
8 whole wheat tortillas

This is my ultimate food processor recipe.  Drag that baby out and get ‘er cranking.  If you don’t have a food processor, simply flip to the Home Shopping Network; I’m sure they’ll feature one any second.  Buy it.

Chop onions and garlic in FP using your pulse setting.  Saute these veggies stove top with salt, coriander, cumin.  Return ingredients to food processor with cooked sweet potatoes and beans.  I usually peel and steam my sweet potatoes because it is quick.  But they can be baked (leftovers from earlier sweet potato adventures) or microwaved (if you must).  Add lemon juice.  Pulse to combine.  Stuff tortillas.  Bake in oven at 350 for 30 minutes.


  • Brianna

    mmm glad you revisited these! I’ve been thinking the same thing about recipes from my blog’s beginnings. How fortuitous I have a sweet potato on the counter and a can of black beans in the pantry. I love this combo.

  • Sherri Lee

    This is hands down my favorite recipe that I’ve tried from your blog!!! And I’ve tried a lot! Haven’t made these in awhile and I have all the ingredients on hand. Thanks for the reminder!!

  • Vinings Reviewer

    I’ve made a sweet potato and black bean enchilada casserole that sounds similar that I loved. But these look great. I will definitely try this!

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  • Anonymous

    I wonder if these would work with re-fried beans. I have a can in the cupboard and some sweet potatoes in the fridge.

    • admin

      I think it is worth a try!

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