Sweet Potato Black Bean Burritos

Prep time

15 Min(s)

Total time

50 Min(s)


4 servings

Sweet potatoes and black beans make a perfect combination in these addictive burritos. Once you’ve had one, you’ll want another! Serve these with our simple avocado crema and hot sauce.


3/4-pound sweet potatoes, peeled and cut into 1/2-inch cubes
1/2 medium yellow onion, chopped
1 jalapeno, seeded and sliced
2 tablespoons olive oil
1 teaspoon Himalayan salt, divided
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon garlic powder, divided
1/2 teaspoon cumin
1 ripe avocado
1/4 cup plain Greek yogurt
Juice of half a lemon
1 (15.5 ounce) can Michigan Black Beans, drained and rinsed
4 tortillas, burrito size
1 cup shredded cheddar cheese
Shredded romaine lettuce
1/2 cup mild salsa
1 cup crushed tortilla chips
Cholula hot sauce for serving

Featured Bean

Cooking Instructions

  1. Preheat oven to 425°F.
  2. Toss sweet potato cubes, onions, and jalapeno with olive oil on a large rimmed baking sheet. Sprinkle 3/4 teaspoon salt, smoked paprika, chili powder, 1/2 teaspoon garlic powder, and cumin over potatoes and toss again to coat well. Bake for 30-35 minutes, tossing once, or until tender and golden.
  3. Meanwhile, make avocado crema. Add avocado, Greek yogurt, lemon juice, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt. Combine with an immersion blender until smooth.
  4. Remove potato mixture from the oven and mash half of the sweet potatoes.
  5. Add drained beans to the sheet pan of potatoes and mix together.
  6. Lay tortillas out and fill with sweet potato black bean filling. Top with some avocado crema, cheese, romaine, and salsa. Sprinkle crushed tortilla chips over the top, roll up, and slice in half. Serve with Cholula if desired.

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