Easy Sweet Potato and Black Bean Burritos
A flavorful, plant-based burrito featuring spiced sautéed sweet potatoes and black beans, layered with fresh toppings in warm tortillas—perfect for quick, nourishing meals any day of the week.
Equipment
- 1 Large sauté pan
- 1 Box grater or food processor
- 1 Dry skillet
- Measuring spoons
- 1 Medium mixing bowl
Ingredients
- 1½ cups onion finely chopped
- 2 cloves garlic minced
- 3 to 4 tablespoons olive oil
- 4 to 5 cups peeled sweet potato grated
- 1 teaspoon chili powder
- 1 to 2 teaspoons ground cumin
- Pinch of cayenne pepper
- Salt and freshly ground black pepper to taste
- 1 cup fresh cilantro finely minced
- Fresh lime juice to taste
- 6 burrito-sized tortillas
- 1½ cups cooked black beans canned, drained and rinsed, or homemade
- Boston lettuce or preferred greens
- Grated Cheddar or Monterey Jack cheese to taste
- Sour cream to taste
- Additional lime wedges for serving
Instructions
- Prepare the Aromatic Base: Start by heating a large sauté pan over medium heat. Pour in 3 tablespoons of olive oil, allowing it to warm gently without smoking. Once the oil is shimmering, add the finely chopped onions. Sauté the onions slowly, stirring occasionally, until they become translucent and fragrant, about 5 minutes.Then add the minced garlic, stirring for an additional minute until you can smell its savory aroma but before it browns.
- Add and Cook the Sweet Potatoes: Next, add the grated sweet potatoes to the pan. Spread them evenly and stir to combine with the onion and garlic mixture. Lower the heat to medium-low. Cover the pan with a tight-fitting lid—this is crucial to trap steam and help the sweet potatoes cook evenly while preventing them from sticking to the pan. Let the mixture cook gently for about 8 to 10 minutes, stirring every 2-3 minutes to ensure nothing sticks or burns on the bottom. The sweet potatoes should soften but not turn mushy.
- Season the Filling Perfectly: When the sweet potatoes are tender, uncover the pan. Sprinkle in the chili powder, ground cumin, and cayenne pepper evenly across the filling. Stir well to incorporate the spices, allowing their aromas to bloom for about a minute over low heat. Season with salt and freshly ground black pepper to taste, stirring thoroughly.Remove the pan from heat and immediately stir in the minced fresh cilantro, folding it into the warm filling. Finally, squeeze fresh lime juice over the mixture (start with about half a lime) and taste.Adjust seasoning with more lime juice or salt as desired to achieve a bright, balanced flavor.
- Warm the Black Beans and Tortillas: While the sweet potato filling is cooking, prepare the black beans. If using canned beans, rinse them under cold water and drain well. Warm the beans gently in a small skillet over low heat, stirring occasionally until heated through. Avoid overcooking to keep their texture intact. Next, warm the tortillas one at a time in a large, dry skillet over medium heat for about 20 to 30 seconds per side. This step softens the tortillas, making them pliable and easier to roll without cracking.
- Assemble the Burritos Thoughtfully: Place a warmed tortilla flat on a clean plate. Begin layering your fillings in the center of the tortilla: start with a few crisp Boston lettuce leaves or your choice of greens, then spoon on a generous helping of warm black beans. Sprinkle a layer of shredded Cheddar or Monterey Jack cheese over the beans for creamy richness. Add a hearty scoop of the sweet potato filling on top of the cheese. Finish with a dollop of sour cream and a generous squeeze of fresh lime juice to brighten all the flavors.
- Roll and Serve: To roll your burrito, fold the sides of the tortilla inward over the filling, then roll from one end tightly towards the other to encase all the ingredients securely. Use your fingers to keep the fillings compact as you roll. Once rolled, slice the burrito in half diagonally if desired, making it easier to handle and perfect for serving. Repeat this process with the remaining tortillas and ingredients until all burritos are assembled.
- Optional Serving and Storage Tips: Serve your burritos immediately while warm, paired with extra lime wedges for squeezing and perhaps a side of fresh salsa or guacamole. If you have leftovers, wrap individual burritos tightly in foil or plastic wrap and store them in the refrigerator for up to 3 days.For longer storage, freeze wrapped burritos for up to a month, reheating gently in the oven or microwave before serving to maintain texture and flavor.
Notes
- Use fresh, firm sweet potatoes for the best texture and natural sweetness.
- Grate sweet potatoes by hand or use a food processor for quicker prep.
- Cover the pan while cooking sweet potatoes to prevent sticking and speed up softening.
- Adjust spices according to your heat preference; cayenne can be omitted or increased.
- Warm tortillas before assembling to prevent cracking during rolling.
- Use canned black beans for convenience or cook dried beans ahead for a fresher taste.
- Fresh cilantro and lime juice brighten the filling and add essential freshness.
- Leftover filling can be repurposed in bowls, tacos, or quesadillas.
- For a vegan version, omit cheese and sour cream or use plant-based alternatives.
- Burritos freeze well when wrapped tightly, ideal for meal prep.
