Black Bean and Sweet Potato Burritos

Have you ever made something and then nervously waited, cringing and biting your nails, for your spouse or roommate or child or friend or whoever to take a bite because you were pretty surely almost positive they weren’t going to like it but you really, really, really wanted them to love it?

Have you? I have. A lot.

And I was very anxious to know how Brian would respond when he walked in from work to find out we were having Black Bean and Sweet Potato Burritos for dinner (he’s a meat-loving, hearty meal kind of guy and while he never complains about some of the craziness I put on the dinner table, I know he’s not always doing cartwheels when he walks in and sees vegetable overload instead of brisket).

To his credit, he barely batted an eye (although I did see his nose crinkle a bit) and by the time we had both taken our first bites, we were looking over the heads of our rowdy children at the table and meeting each others eyes in complete agreement that these burritos are completely and utterly the most delicious meal in the history of ever.

This is definitely one of those recipes where I wish I could jump through the computer screen, take your little face in my grubby hands and insist that you make immediately with the threat that I won’t leave you alone until you do. A scary thought, indeed.

If you didn’t know already, sweet potatoes and black beans were meant for each other. Throw in some other vegetables, simple spices and a delicious fresh taste of lime and cilantro and you have an epically good meal. Roasting all the vegetables together before tossing with the black beans knocks this meal out of the park.

The glorious news is that the vegetable and bean filling can be made the day or so before you want to assemble the burritos which makes for a seriously fast meal when you are ready for the sweet potato and black bean love. These burritos are on our menu plan for this week {again} and no pressure, but they should definitely make it on to yours, too.

Black Bean and Sweet Potato Burritos

What To Serve
Chips and a really great dip, like this Spinach Artichoke Dip
Fresh, seasonal fruit

Black Bean and Sweet Potato Burritos

Yield: Makes about 6 burritos

Black Bean and Sweet Potato Burritos


  • 2 sweet potatoes, peeled and cubed small (about 3-4 cups)
  • 1 jalapeno, seeded and finely diced
  • 1 red pepper, diced small
  • 1 small red onion, diced small (about 1/2 cup)
  • 2 teaspoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) can black beans, rinsed and drain
  • 1/4 - 1/2 cup chopped cilantro (depending on your taste)
  • 2 teaspoons fresh lime juice (from about 1 lime)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 6-8 burrito-size tortillas (whole wheat, white or other favorite variety)


  1. Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, jalapeno, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Dump the coated veggies onto a large rimmed baking sheet and roast for 18-20 minutes, tossing halfway through. The vegetables should be tender but not mushy at the end of cooking time.
  2. Let the vegetable mixture cool. Scrape the mixture into a large bowl and toss with the black beans, cilantro and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed. Refrigerate the mixture until ready to assemble the burritos or use immediately.
  3. Place 3-4 tortillas on a microwave-safe plat and cover with a damp paper towel. Microwave for 15-20 seconds until the tortillas are pliable. Place 1/4 cup or so of the vegetable mixture in the center of the tortilla and top with a sprinkle with shredded cheese, a little of each kind.. Fold in the sides of the tortilla and roll up. Place seam-side down on a baking sheet. Repeat with the remaining tortillas until you have all the burritos you need (the filling can be refrigerated and used for 3-4 days).
  4. Bake in a 375 degree F oven for about 10-15 minutes, until heated through and the top of the tortilla is golden brown. Adjust the baking time as needed depending on if the filling has been refrigerated or not. For a softer tortilla, wrap each burrito in tin foil and heat through. Serve immediately.

Recipe Source:
adapted slightly from this Tasty Kitchen recipe

91 Responses to Black Bean and Sweet Potato Burritos

  1. Kristi says:

    So yummy Mel. I’m an idiot and always forget to buy burrito sized tortillas. Oops. Still tasted great though, just a little hard to wrap ๐Ÿ™‚

  2. Pat says:

    I finally made these last night. I added some turkey burger to it and that was delish. I am wondering if you could suggest a dressing or sauce that could go over these? Mine were a bit dry and I did the foil wrap. I’m using the rest of the filling for lettuce wraps for lunch today! Loving these healthy recipes!

  3. Stephanie E says:

    I just made these for dinner and loved them! Great flavor and texture and easy to make. And since the filling and oven were still warm I just turned the broiler on low and put the rolled burritos in for 5 mins to crisp up the tortillas and finish melting the cheese.

  4. […] again, I cannot resist a yummy sweet potato dish. ย Base recipe (with some minor changes) from Mel’s Kitchen Cafeย – much […]

  5. Karen says:

    These are excellent! Mel, every single recipe I’ve made from your blog has gone into my rotation. I have 7 kids and this recipe was a big hit. Delish! We dipped them in ranch dressing which made them extra yummy. Thank you!

  6. Leah says:

    My teenage son pointed out that I say “This is my favorite Mel recipe” pretty much every time, but this really is my favorite recipe on your site. The good news is my boys totally trust your recipes, which is great, this is not something they would ever eat if it didn’t come from you. I wish I would have made a double batch so I could have leftovers for lunch. Now I know for next time! I’m so glad you include a list of your dinner menu for the week, I don’t know that I would have found this otherwise.

  7. Leah says:

    My teenage son pointed out that I say “This is my favorite Mel recipe” pretty much every time, but this really is my favorite recipe on your site. The good news is my boys totally trust your recipes, which is great, this is not something they would ever eat if it didn’t come from you. I wish I would have made a double batch so I could have leftovers for lunch. Now I know for next time!

  8. Sara says:

    These were great, Mel! I made a double batch and think my burrito sized tortillas must be much bigger than yours. It took a heaping 2/3 cup of filling plus some cheese to fill each. A double batch of filling made 10 for me. Thanks for all your great recipes! I made these with your rice and bean salad with the sweet and tangy dressing. Hope you are having a great week! ๐Ÿ™‚

  9. Ruth says:

    These are so delicious – FULL of flavor! I can’t wait to have the leftovers for lunch today. I used two jalapenos (but they were somewhat tiny). A warming meal for a cold, winter day/night. Thank you, Mel!

  10. Jill says:

    These burritos are so healthy and so flavorful! Planning on making them again this week ๐Ÿ™‚ I left out the red bell pepper, but added avocado and sour cream. Delicous! Here is my blog post about it:
    Thanks so much for sharing this great burrito recipe!

  11. Jill freitas says:

    These are so good! The filling is yummy just by itself to eat. I Added spinach to the leftover filling with an egg on top for breakfast. Will make again and double the recipe.

  12. Amy says:

    These are so delicious. If you are considering making these, do it! I’ve made them twice in the past week and am still craving more. We are not vegetarians and even my carnivorous husband loved them. I like the filling over Spanish rice or with a fried egg for breakfast.

  13. Charlie says:

    Really nice recipe although few notes I would make.

    Translation to British Measurements/ingredients for people cooking in Britain

    15 ounces = 425 grams (approx)
    Cilantro = Parsley

    Also the sweet potatoes were a little hard so advise to pre-cook them in the oven for 10 mins before mixing with peppers etc,

    Might also be advised to add another teaspoon of cumin or add some salsa before wrapping in tortillas.

  14. Linder says:

    This was tasty! Thanks for a wonderful dinner recipe!

  15. Shannon says:

    We have had a different black bean and sweet potato burrito recipe that is good, but this was refreshingly delicious. We all loved it and even my particular 3 year old wanted seconds, so you know it’s a winner. Sometimes it’s nice to know beforehand that even meat lovers or those with heartier appetites appreciate meatless meals so thanks for sharing! You’re the best!

  16. Amy Nuding says:

    WOW, these are great. The flavors combine to make an easy meal that is very fresh, and tasty.

  17. Cheryl says:

    Made these tonight for dinner and they were absolutely DELICIOUS! These will definitely be a regular in our house! Even my 5yo and 3yo ate them up! Thanks!

  18. Linda Coon says:

    My friend from work sent me the link for your black bean & sweet potatoe borritos recipe. Maybe I missed this but could you send me or tell me where it is posted, the nutrional breakdown? Thanks so much, I am truly looking forward to trying it very soon.

    • Mel says:

      Linda – I don’t provide nutritional info for my recipes, but there are a number of websites that breakdown all of the nutritional information for recipes. Good luck!

  19. Sherri says:

    These were amazing! I made them last night.. I had to leave out the cilantro because we didn’t have any left, but I didn’t miss it. These were very hearty and delicious. We consider ourselves semi-vegetarians (we eat meat only once or twice a week), and this was a perfect meal for us. I made homemade tortillas along with this, and it was just great!

  20. Sarah says:

    Mel is right. These things are SO freaking good. So good. Loved them. I rarely post, but I just had to here, because I thought these were amazing. Thanks, Mel! I’m looking forward to trying more recipes on your best of 2013 list.

  21. Dianna says:

    These were terrific! I have had them on my to-make list since you posted the recipe and my wonderful husband made them for lunch today while I was at work. We all loved them, even the picky kids! Looking forward to having these again. Thanks!

  22. Nicole Hunn says:

    I’m with @Bri. In my experience, comments as downright rude as that left by @infamouscrimes are usually reserved for the privacy of blog email. And that’s bad enough! It takes a special sort to proclaim your nastiness to the world. Move along, nasty.

  23. Bri says:

    @infamouscrimes, wow. How about you scroll down and skip the intro. It always baffles me when people are just plain rude. I bet you are a lonely lass.

    Sorry, I couldn’t help myself Mel. You don’t mess with my favorite food blogger.

  24. infamouscrimes says:

    I don’t care about your meat eating husband. How about just getting to the recipe so I don’t have to read about your personal life?

  25. Sheila says:

    I am so glad you posted these in The Best Recipes of 2013. I made them tonight with your Baked Brown Rice They are so wonderful! My “best” recipe file is overflowing with Mel recipes.

  26. Beth says:

    We had these for dinner the past two nights along with your baked spanish rice. Delicious! My husband was skeptical at first since there was no meat but was willing to give it a try. And once again another great recipe from Mel!!

    Somehow the jalapeรฑo pepper didn’t make it home from the store (even though it went into the cart! how does that happen?!?) so I added a little crushed red pepper for some heat and it worked great!

  27. Karen says:

    Could I freeze these?

  28. Army of 7 says:

    We had these for dinner last night & they were delish! Although my husband liked them, he didn’t find it hearty enough for dinner. 5 kids liked them as well. My 2 youngest enjoyed eating the filling out of the tortillas. I agree with other comments that the bell peppers really add to this dish. Also one jalapeno wouldn’t even qualify these as mild! Thanks ๐Ÿ™‚

  29. […] Mix together sweet potatoes, jalapeno, red peppers, red onion, olive oil, cumin, chili powder, salt and pepper. Then add the black beans, cilantro and lime juice. Wrap the burritos in tortillas and sprinkle shredded cheese. Bake them and enjoy.{found on melskitchencafe}. […]

  30. kelly says:

    Hi Mel,

    These burritos were fantastic! Thanks for sharing the recipe!

  31. Karissa says:

    I made this today and loved it! thanks!

  32. Christine says:

    These were amazing!!!! My husband couldn’t get enough of them. Thanks for the great recipe!

  33. […] Black Bean Sweet Potato Burritos.ย  This recipe is a classic for our family! ย Of course maybe I should count mac-n-cheese from a box that I made as a teen…. […]

  34. Heather D says:

    I love these!!! I’ve made them many times. I double the batch and then freeze them. I make them up and then wrap them in plastic wrap and put them in a ziplock bag. I pull them out and then bake them. YUMMY!!! Best freezer meal ever (and of course fresh). Thanks for sharing.

  35. Carla says:

    Thanks for a lovely recipe! I made this yesterday with a few changes: I used 4 small sweet potatoes, 1 red pepper and 1 green pepper, added a zucchini, and doubled the spices. While roasting the vege’s, I also roasted a few chicken tenderloins, which I added to the burrito. I didn’t have any black beans, so I used 1 can of cranberry beans and 1 can of kidney beans. I skipped the cheese but added guacamole and some salsa. Over all, very tasty and filling!

  36. Shelly says:

    These burritos are awesome, but the filling was even better for breakfast – top with a sunny side egg, some jack and chipotle salsa = best morning ever.

  37. Nicole H. says:

    Made these and LOVE them, even better than the recipe I had been using before. The other recipe uses spinach, but no red pepper or jalapeno. I never use jalapeno but took a chance in this recipe and I’m glad I did. SO very good! Our nephew is over now and raving over them ๐Ÿ™‚ Thanks!!

  38. Mamalala says:

    These were so easy to make and so tasty.
    Note: I baked the sweet potatoes a few days ahead and peeled and cubed them for the recipe. Then I tossed all items together with the seasoning-since I didn’t roast the sweet potatoes with the spices.

    I didn’t use the jalapeรฑo either since I am pregnant and can’t take too much spice right now. These still had a great kick to them. These are going on my meatless Monday rotation.
    So very easy to assemble last minute.

  39. Laci says:

    I found these via pinterest and I am so glad I did. I have made them 5 times. The flavor is so good. I freeze them for easy lunches and they taste great out of the freezer. Thanks for the wonderful recipe. I look forward to trying more of your recipes.

  40. Chari says:

    My father in the recent months has become vegetarian due to health reasons… aka high cholesterol… and has been eating salads and well, salads. I went home a few weeks ago and made these for him, and I must say this recipe might have changed his life. These are truly worth all the chopping! Thanks for bringing this recipe to the table.. literally. ๐Ÿ™‚

  41. Erica Williams says:

    LOVED these! I can’t wait to make them again and keep in the refrigerator for an easy lunch. So, so yummy!

  42. Julianne says:

    Um these are SO good. I’m not even a sweet potato fan. But this recipe has made me a believer. I used one medium and one large orange sweet potato…I ended up with 4 cups diced potato and then some left over. I made the filling 24 hours before putting it in tortillas and baking. It sat great in the fridge and, if anything, just got stronger in the flavors it already had (a good thing!).

    Great, great, great! Thank you!

  43. Mary says:

    Thanks Mel!! I made these for my family with the *white* sweet potato and then I made them the next week for my sisters family using a *white* sweet potato and I’m making them again tonight with an *orange* sweet potato because I like them so much. The filling is tasty and the method for baking them in the oven is genius–so crispy and easy and NOT fried! You ROCK!

  44. Danielle says:

    These turned out really yummy…! I think I could have fooled my husband, except he came home before the burritos were wrapped. (sweet potatoes again?! haha I am on a black bean and sweet potato kick) Even then, I think he was pleasantly surprised. We froze some extras for lunches.

  45. […] with seared plums, and a baked sweet potato for your side. Use your leftover sweet potatoes to make black bean and sweet potato burritos. Or, you could make our sweet potato hummus and send it with pitas for […]

  46. Michelle says:

    Hi Mel, I just finished the batch I made. I wasn’t sure how my kids would eat these, so I made a half batch for me to eat for lunches. I have to say- the first day, I wasn’t quite digging these. But I don’t know if it got better in the fridge, or I just got used to this flavor combination, but I ended up liking them! ๐Ÿ™‚ It was SO handy having this all ready in the fridge, and I can just make one (or two) every day till it’s gone. I made the crispy version of these, and I will definitely use that method again with other burritos! They were perfectly crisp! ๐Ÿ™‚

  47. Kim Rehfeldt says:

    I made these tonight and they were excellent!

  48. Jacob Sommer says:

    Ok Mel, I just ate dinner and I STILL think these burritos look awesome. Kara actually pointed me to this post. I think we’ll be eating these in the next two days. Turns out we already have most of the stuff. I’m a huge fan of sweet potatoes and black beans. Keep these awesome posts coming!

  49. Bri says:

    I agree with Ava. It definitely requires more baking time. I would say AT LEAST 30 more like 40 minutes. Maybe that is why I can get away with using 2 jalapenos, cause they lose their heat. I made this again last night, and we are having leftovers tonight!

  50. Ava says:

    Made twice already – yum! I do think the potatoes need to be baked much longer though, even if cut pretty small.

  51. Andrea says:

    Made these for dinner tonite…FABULOUS!!!! Thank you.

  52. Stefanie says:

    These are delicious! Love this combination that I would have not thought to put together – my meat-loving husband even loved these. Thanks for the great recipes!

  53. BarbaraO says:

    You must itty bitty limes. I’ve noticed on a recipe or two previous that the approximate measurement of the juice of one lime is far less than when I measure my lime juice. I just squeezed the smallest one I have and got nearly 2-1/2 Tablespoons! Fortunately I love the citrusy element and don’t have to squeeze more limes. But I am curious about the type of limes you use.

  54. Mel says:

    Mary – 99% of the yams or sweet potatoes you see in grocery stores in the US are sweet potatoes (true yams are very uncommon). In fact, I was just going to do a post on sweet potatoes vs. yams. Sweet potatoes can have white flesh or orange flesh. I think your white-fleshed sweet potato should work just fine (they aren’t quite as sweet and velvety as the orange variety but will still work). The reason some sweet potatoes are labeled yams is because that’s how the USDA labels the orange variety, even though they are really sweet potatoes. Hope that helps!

  55. britney says:

    I wouldn’t have made this but your post convinced me otherwise and I can not tell you how glad I am that I did. This is a new staple.

  56. Kathy says:

    Help! Why is my Ziplist Recipe Box empty? Where did all my saved recipes go?

  57. Mary says:

    So I bought a sweet potato and I checked to make sure it was a sweet potato (not a yam) but got home and when I cut it open the flesh of “my” sweet potato is white and not orange like yours (am I seeing the picture right? That’s the only orange/yellow thing in the ingredients as far as I can tell). Help! I’m so confused? I’m new to this sweet potato thing . . .

  58. Morgan says:

    Love that these are meatless and filled with the amazing combination of sweet potatoes and black beans! Thanks for sharing ๐Ÿ™‚

  59. These burritos look so delicious AND healthy, the best of both worlds! Looks like a great recipe to add to my weekly rotation! ๐Ÿ™‚

  60. Liss says:

    Made these last night but didn’t bake- just filled and topped with avocado. Delish! My husband said the flavors just popped on the first bite.

  61. Britt-Marie says:

    I’ve been trying to eat vegan for 100 days and the other day I roasted sweet potatoes in the oven and then mixed them with some caramelized onions and ate them in a tortilla. It was pretty good. But then today I saw this recipe! Wow! If I’d only known… I can’t wait to make it! Thanks so much!

  62. Nicole H. says:

    I’ve been making a version of these – for a few years now and I really love them. I bake them and freeze them and they are great reheated. Sadly, my husband has had them 1 or 2 times too many. So I think I will try this version and see if they will be better received! ๐Ÿ™‚

  63. carrian says:

    Oh, friend! You are all kinds of awesome. This looks and sounds delicious!

  64. Kristen says:

    Sweet potatoes and black beans? Sounds like a match made in heaven! Bookmarking this to try really soon.

  65. Melissa says:

    Do you think these would still taste good without the lime juice? I’m allergic to citrus, but would love to try these! Or if you know of a substitute that might work? Thanks for all of your fabulous recipes.

    • Rebecca says:

      Just wanted to suggest possibly using Amchoor Powder instead of Lime? I make Channa Masala all the time, and the recipe lists Amchoor powder OR lime juice. You’d have to figure out where to get it in your area… probably an indian foods store!

  66. Kelly says:

    So this is TOTALLY going to be dinner one night this week! Love love love sweet potatoes and black beans together- discovered it from a diet I followed once! Hubby might not like it the best in the world, but if I give him some rice on the side, he’ll usually eat it and be happy. Maybe he’ll love it, though!

  67. Alisha says:

    Just made these – so good! I thought I was going to have to make a few adaptions. We live in Hamden, CT and were pounded with 40″ of snow this weekend and have been completely trapped at home. But the plows finally came this afternoon and my hubby was anxious to go check things out so I sent him to the store for red bell pepper & onion. Truly delish. [FYI: Our jalapeno had a real kick to it even after removing the ribs & seeds!]

  68. teresa says:

    all. the. time. it’s such a win when they like the thing that you were convinced they weren’t going to like. i KNOW i would like these!

  69. Jersey Girl Cooks says:

    This is a great combination and the colors are beautiful. Great shot! You make a burrito look great!

  70. Mary Karlee says:

    I only find out after a meal when my husband is nervous about dinner. His signature quote is, “that was actually good.”

  71. Such a great combination of flavors in these meatless burritos, Mel! They look sca-rumptious!

  72. Caitlin says:

    No joke, I bought all the stuff to make these a few days ago and keep putting it off because I wasn’t super pleased with the recipe I had for it. I caught myself thinking “if only Mel had a sweet potato black bean burrito recipe posted, my life would be complete.”
    And now, my life is complete. Can’t wait to try these!

  73. Bri says:

    I LOVE these! I make them often! I found the original recipe on Pinterest last year. I do prefer to use the 2 jalapenos it calls for because after being roasted, they are not spicy AT ALL! I also use much more Cumin to add more flavor! I LOVE the red bell pepper in it. I think that makes all the difference, and have used 2 one time which ended up very tasty. I’m going to have to make these tomorrow!!!! Love love love these! I am always left over with more filling than how many tortillas it says to have, so I have the filling for a lunch the next day…healthy and delicious!

  74. Mel says:

    Adrienne – I’ve never frozen the filling/burritos but if it were me, I’d roll up the filling inside the tortillas and freeze that way.

    Ali – I’m not sure about using white potatoes – I love the flavor of sweet potatoes so they probably have the potential to be a little bit more bland with regular potatoes. Just adjust seasonings to taste and play around with what you may need to add to help. Good luck!

    Melanie C. – I served them with salad, fresh fruit, vegetables and cornbread. Rice would be delicious, too.

  75. These look delicious and healthy. Love all the flavors!

  76. Melanie C. says:

    YUM!!! I’m definitely making these this week, I can only imagine the explosion of flavors!!
    I was curious what you serve with them? I was thinking salad or rice?

  77. Ali says:

    So it sounds delicious, but I hate sweet potatoes. Sorry!! Do you think it would be an easy substitution to put in white potatoes? Do you think is need to put in something else to make up for the lack of the sweet potato?

  78. These look so fabulous! Great recipe!

  79. ann says:

    I’ve been making these for a while from the recipe from Aggie of Aggies’ Kitchen.

    I love them. Last time, I just roasted the veggies, mixed them with a bit of leftover brown rice and stuck the mixture in the fridge. Then I made myself a burrito for lunch every day for a week!

    Funny you should post this today because I was already planning on making these this week. Great minds think alike, I guess. ๐Ÿ˜‰

  80. adrienne says:

    What do you think about freezing these? Before baking, or after? Seems like something yummy I could take to work and microwave… Thanks!

  81. StephenC says:

    Tortillas are, in my book, a miracle food. You can wrap nearly anything in them. We use them for lunch roll-ups every day, and your mixture of goodies can be a marvelous variation from our usual ingredients.

  82. Tanya H. says:

    I’ve been making a version of these for years…so delicious! Thanks for the reminder; they might make it to the dinner table tonight.

  83. Renee says:

    These look really yummy. I love sweet potatoes and black beans but would have never thought to put them together. Thanks Mel!

  84. Kim in MD says:

    I know that feeling well, Melanie! My husband is a “it’s not a meal unless there’s meat” kind of guy. These burritos look delicious, hearty and filling- no meat required for me, but my husband may ask for a side of chicken with it! ๐Ÿ˜‰

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