Black Bean & Sweet Potato Burritos
Jump to RecipeThese Black Bean & Sweet Potato Burritos are a hearty, plant-powered weeknight dinner that comes together with simple pantry staples. The filling relies on tender diced sweet potatoes and protein-rich black beans, seasoned with cumin, salt, and pepper, and lightly bound with olive oil for depth. Finish with a dollop of sour cream, slices of avocado, and a sprinkle of cheddar, then roll into warm tortillas for a satisfying handheld meal. It’s naturally vegetarian, customizable (vegan option: skip sour cream and cheese or use dairy-free alternatives), and perfect for meal prep—assemble, wrap, and refrigerate for quick lunches or dinners. This recipe yields about 4 large burritos and adapts easily with salsa, lime, cilantro, or extra hot sauce. Tips: cook the potatoes until just tender, drain and rinse the beans well, warm the tortillas so they’re pliable, and portion the filling evenly for neat folds.
Ingredients
sweet potatoes
Choose 2 medium potatoes with firm skins. Dice into roughly 1/2-inch cubes for even cooking. Boil until tender or, for more flavor, roast at 425°F (220°C) with a light coat of oil, salt, and a pinch of paprika or cumin. You can substitute yams or white potatoes if needed. Leave skins on for extra fiber and texture, or peel if you prefer a smoother filling. Finish with a squeeze of lime or a quick sprinkle of cilantro for brightness.
black beans
Rinse and drain canned beans to reduce excess sodium. For creaminess, mash a portion of the beans and leave the rest whole. If using dried beans, soak and simmer until tender. Substitutions include pinto beans or chickpeas. Sauté with a touch of onion and garlic before mixing with the potatoes for deeper flavor; finish with a squeeze of lime and chopped cilantro for freshness.
tortillas
Warm tortillas before filling to prevent cracking. For corn tortillas, wrap in a damp towel and microwave 20-30 seconds or toast lightly in a dry skillet for pliability. Flour tortillas stay softer but can become greasy if overfilled. You can substitute burrito-sized tortillas or gluten-free options if needed; store tightly wrapped to retain moisture.
olive oil
Used for sautéing the potatoes and beans; keep the pan over medium heat to prevent burning. A little oil helps with browning and flavor. Substitutions include avocado oil or any neutral oil. For extra flavor, toss in a small minced garlic clove when heating the oil.
cumin
Ground cumin provides earthy warmth. Toasting the powder in the hot oil for 20-30 seconds blooms the aroma. If you want a different profile, swap in a pinch of chili powder for heat, or use ground coriander or smoked paprika for a brighter or smokier note.
salt
Season gradually; canned beans can be salty, so taste as you go. Use fine salt for even distribution. If reducing sodium, rely on acidity (lime juice) and a touch of cumin to boost flavor instead, and adjust at the end.
pepper
Freshly ground black pepper adds sharpness. Start with a small amount and adjust to taste. For extra warmth, a pinch of cayenne or smoked paprika can be added in the bean mixture.
sour cream
Provides tangy creaminess. Substitute with Greek yogurt or cashew crema if you prefer dairy-free options. For a lighter touch, mix a spoon with lime juice and a pinch of salt, or serve on the side to control richness.
avocado
Choose ripe but not mushy avocadoes. Slice or dice and toss with a little lime juice to prevent browning. For a quick crema, mash avocado with lime juice, salt, and a touch of water to thin. Substitutions include guacamole or simply sliced avocado on top for texture.
cheddar cheese
Shredded cheddar melts nicely; use sharp cheddar for more bite. If dairy-free, substitute with vegan cheddar or omit. Grate fresh just before serving for better melt, and sprinkle on top while still warm to encourage a soft, melty layer.
Cooking Steps
Step 1: Prep and gather ingredients
Beginner-friendly prep for Black Bean & Sweet Potato Burritos: wash and dry produce, peel (optional) and dice 2 medium sweet potatoes into about 1/2-inch cubes, and layout the rest of the ingredients within reach. You'll use 1 can black beans (drained and rinsed), 4 large tortillas, 1 tablespoon olive oil, 1 teaspoon ground cumin, salt and pepper to taste, 1 cup sour cream, 1 medium avocado, and 1 cup shredded cheddar cheese. Tip: having everything measured and within reach makes assembly smoother and faster.Step 2: Boil sweet potatoes
In a pot, bring salted water to a boil. Add the diced sweet potatoes and cook 10-15 minutes until tender when tested with a fork. Drain well and set aside. Tip for beginners: keep the potatoes in uniform chunks for even cooking; save a splash of the starchy water if you want to loosen the filling later.Step 3: Prepare beans and seasonings
While potatoes cook, drain and rinse 1 can of black beans. Pat dry if you want less liquid in the filling. Season with 1 teaspoon cumin, and salt and pepper to taste. Optional: lightly mash 2-3 beans for creaminess.Step 4: Cook filling
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the cooked sweet potatoes and rinsed beans. Sprinkle with cumin, salt, and pepper. Cook about 5 minutes, stirring frequently, until the mixture is heated through and slightly mashed for texture. Beginner tip: avoid overcrowding the pan; cook in batches if needed to help brown and develop flavor.Step 5: Warm tortillas
Warm 4 large tortillas in a dry skillet over medium heat for about 20-30 seconds per side, or wrap in a damp paper towel and microwave 20-30 seconds until pliable. Stack and cover to keep them soft. Expert note: warming makes wrapping easier and reduces tears.Step 6: Assemble burritos
Lay a warm tortilla flat. Spoon a generous amount of the sweet potato and black bean filling along the center, then top with a dollop of sour cream, slices of avocado, and a sprinkle of cheddar cheese. Tip for beginners: avoid overfilling; leave a margin at the edges to seal properly. You can also add cilantro or a squeeze of lime juice for brightness.Step 7: Roll burritos
Fold in the sides, then roll from the bottom up to enclose the filling. If desired, lightly toast the seam side in a skillet for 1-2 minutes to seal and add crispness. Beginner tip: keep filling compact to prevent spilling; if needed, secure with a toothpick during the final toast.Step 8: Serve and enjoy
Serve the burritos warm with extra toppings such as additional avocado, sour cream, salsa, or lime wedges. For a meal-prep option, wrap in foil and keep warm in a low oven or refrigerate for up to 3 days. Tip: reheat in a microwave or skillet for even warming.Step 9: Make-ahead and storage
Leftover burritos can be stored in an airtight container in the fridge for up to 3 days, or wrapped individually and frozen for up to 1 month. To reheat, microwave 1-2 minutes or warm in a skillet until sizzling. If freezing, wrap tightly to prevent freezer burn. Beginner note: for best texture after freezing, avoid overfilling when originally assembling.Step 10: Variations and substitutions
For a lighter version, use Greek yogurt or dairy-free sour cream and omit or reduce cheddar. You can substitute black beans with pinto beans, add corn, or spice with chili powder or smoked paprika. Vegetarian-friendly and adaptable; adjust seasonings to taste. Tip: taste as you go and adjust salt and cumin to suit your palate.
Frequently Asked Questions
Should I peel the sweet potatoes for the burritos?
Peeling is optional. Peeling gives a smoother texture, while leaving the skins on adds fiber and a bit more bite. If you keep the skins, scrub the potatoes well and dice evenly so they cook through in 10–15 minutes.
How do I know when the sweet potatoes are tender?
Boil until fork-tender. If a fork slides in easily, they’re ready. If not, boil a couple more minutes and test again.
Do I need to rinse the canned black beans?
Yes. Rinse beans under cool running water to remove excess salt and starch, then drain well.
How much salt should I add to the filling?
Start with a small amount and taste as you go. Since you’ll also season the beans and cheese, you can add a pinch at a time and adjust at the end.
What’s the best way to warm the tortillas?
Warm tortillas in a dry skillet over medium heat for 15–30 seconds per side, or microwave wrapped in a damp paper towel for about 15–20 seconds. Warm tortillas are easier to roll and less likely to tear.
How do I roll a burrito without spilling the filling?
Place filling near the center, fold the sides over, and roll tightly from the bottom. If you overfill, trim the filling to prevent overflow. A light press with the palm helps seal it.
Can I prepare this filling ahead of time?
Yes. You can cook the potatoes and beans, then refrigerate the filling for up to 2 days. Reheat before assembling, or assemble and wrap for later reheating.
What if I’m avoiding dairy?
Omit sour cream and cheddar. Use avocado, salsa, lime juice, or a dairy-free cheese substitute if you like.
How long do leftovers keep and how should I reheat?
Store burritos in an airtight container in the fridge for 3–4 days. Reheat in the microwave or a skillet until steaming hot and evenly warmed; for crisper outsides, a quick oven reheat works well.
Additional Information
Dietary Considerations
Dietary considerations: Naturally vegetarian. To make vegan, substitute sour cream with dairy-free crema or mashed avocado and use vegan cheese or omit cheese altogether. Gluten-free option: use certified gluten-free corn tortillas (or gluten-free wraps). Dairy-free option: omit cheddar and sour cream or replace with dairy-free alternatives. Allergen notes: dairy is present in sour cream and cheese unless substituted; check tortilla ingredients for gluten if gluten sensitivity is a concern. For lower calories, increase vegetables and beans while reducing cheese; adjust spice level by omitting jalapeño for a milder version.
Pairings
Pairings: Warm burritos pair beautifully with cooling toppings and bright accents. Offer cilantro-lime, avocado slices, sour cream (or dairy-free crema) and shredded cheddar as optional add-ons so guests can customize. Finish with pico de gallo or salsa verde for acidity and a light kick of heat (jalapeño optional). Beverages: crisp cold Mexican lagers such as Modelo Especial or Pacifico, or non-alcoholic options like lime agua fresca or hibiscus agua fresca. If you prefer wine, choose a light, citrusy white such as Sauvignon Blanc or Albariño. Sides to complete the plate: a tangy cilantro-lime slaw, roasted corn salad, or a simple tomato-onion salsa; extra avocado and a sprinkle of cotija or queso fresco for a dairy option. For more protein, add grilled chicken or chorizo (if not keeping to vegetarian), or simply boost the bean content for extra heft. Occasions: weeknight family dinners, potlucks, or picnics; set up a DIY toppings bar and keep fillings warm while tortilla wraps are served. Serving temperature: serve warm, preferably just after assembly for best texture and flavor.
Serving Suggestions
Serving suggestions: Warm the tortillas and filling together, then assemble burritos at the table or buffet. Present toppings in small bowls: sour cream (or dairy-free crema), diced avocado, shredded cheddar, cilantro, pico de gallo, lime wedges. For dairy-free or vegan versions, omit cheese and sour cream or substitute with vegan cheese and crema; for gluten-free needs, use certified gluten-free corn tortillas. If you want a lighter option, offer a burrito bowl with the same filling over cilantro-lime rice or quinoa. To prevent sogginess, keep toppings separate until just before eating. For kids or milder tastes, skip the jalapeño and keep heat low. Leftovers can be reheated gently in the oven or a skillet.
Black Bean & Sweet Potato Burritos
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Description
Deliciously hearty burritos filled with nutritious black beans and sweet potatoes, perfect for a quick meal!
Ingredients
- sweet potatoes: 2 medium
- black beans: 1 can
- tortillas: 4 large
- olive oil: 1 tablespoon
- cumin: 1 teaspoon
- salt: 0 to taste
- pepper: 0 to taste
- sour cream: 1 cup
- avocado: 1 medium
- cheddar cheese: 1 cup
Date Created:
11/29/2025