Sweet Potato Black Bean Burrito

From Moosewood Low-Fat Favorites. A filling, healthy, and tasty twist on vegetarian burritos.


  • 5 c peeled, cubed sweet potatoes
  • 3-1/2 c diced onions
  • 4 large garlic cloves, minced
  • 1 T minced fresh green chile
  • 4 t ground cumin
  • 4 t ground coriander
  • 4-1/2 c cooked black beans (or 3 15-oz. cans, drained)
  • 2/3 c lightly packed cilantro leaves
  • 2 T lemon juice
  • 1 t salt
  • 8 eight-inch flour tortillas (non-fat version)
  • avocado
  • tomato salsa for topping


  1. Preheat oven to 350 F.
  2. Place sweet potatoes in pot with water to cover. Cover and bring to boil. Simmer until tender, about 10 minutes. Drain and set aside.
  3. Saute onions, garlic, and the chile on medium-low heat, stirring occasionally until onions are tender, about 10 minutes.
  4. Add cumin and coriander and cook until fragrant, 30 seconds.  Remove from heat and set aside.
  5. In food processor, combine beans, cilantro, lemon juice, salt, and cooked sweet potatoes. Puree until smooth. Transfer to a large
    mixing bowl and mix in cooked onions and spices.
  6. Spray with nonstick spray a large baking dish. Spoon about 2/3 to 3/4 C. of the filling into center of each tortilla, roll closed, and place seam side down in baking dish.
  7. Cover tightly with foil and bake at least 30 min., until piping hot. Serve topped with salsa.

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