Black Bean and Sweet Potato Burritos
These quick and healthy black bean and sweet potato burritos are completely and utterly the most delicious meal in the history of ever.
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.
What To Serve With This:
Chips and a really great dip, like this Spinach Artichoke Dip
Fresh, seasonal fruit
Black Bean and Sweet Potato Burritos
Ingredients
- 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
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (15-ounce) can black beans, rinsed and drained
- ¼ – ½ 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
Instructions
- 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.
- 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.
- 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).
- 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.
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Recipe Source: adapted slightly from this Tasty Kitchen recipe
119 Comments on “Black Bean and Sweet Potato Burritos”
Even the kids love and request this healthy meatless meal!
At Thanksgiving our youngest daughter mentioned this recipe and said it is her favorite recipe. We have made it many times and my husband will eat it even though sweet potatoes are not his favorite.
Mel, I forgot how freaking yummy these are! My son walked in the door, & took one off the pan that I had just wrapped; he wasn’t willing to wait. Thanks for having such great skills & sharing them with us.
These are SO yummy, so healthy, and so easy! I am a freshman in my first semester of college and was able to whip up and roast the mixture of veggies very quickly. I only made a half batch and now have it in the fridge to eat throughout the week! I love the convenience and that it was a healthy meal too. And delicious 😉 I love all Mel’s recipes though, so that wasn’t a surprise!
Hey Ellie! So fun seeing your comment pop up. And WAY TO GO making such an amazing, healthy meal at college!
I made these with black beans and sweet potatoes we grew in our garden so I had to cook my beans first. I didn’t have any lime So I substituted lemon. Also skip the cilantro since I didn’t like that flavor and they turned out delicious very very good thank you Mel for another good recipe. It’s a saver I’ll make these again.
These were super delicious! Thanks for a great healthy recipe. My friend made these for me and I’m looking forward to making them for myself again soon. YUM!
Wow – these are fantastic! A coworker brought these in for his lunch and they smelled so heavenly that I had to get the recipe. It took me a few years to get up the courage to make them. The combo sounded strange but these are a definite winner! Everyone in the family loved them.
These were terrific. My husband and I loved them. I added some pinto beans and shredded chicken.
Thanks for sharing, all your food is a winner at my table.
I wanted this recipe as a “bowl” tonight so here is what I did: made the burrito filling (added garlic). Then cooked a pot of quinoa in chicken broth. I made a sauce from some tomato sauce, a little white vinegar, garlic powder, cumin, oregano, pepper, chopped cilantro and chopped green onion. Then I toasted some pine nuts (in the microwave, of course, thank you Mel). I served it up with quinoa, sweet potato mix, cheese, sauce, and sprinkled toasted pine nuts on top. My husband’s dad was a meat cutter and he grew up with steak several times a week; he snarfed up second helpings. It kind of reminded me of your Buddha bowl recipe.
Delish with a capital DELISH! Super easy to prepare, and so yummy. Thanks for a wonderful meatless option I can add to our supper repertoire. These paired wonderfully with your Mexican Chopped Salad, BTW
Haven’t made these in a few years – mostly because they got out of rotation and forgotten. Which is so stupid because they are amazing. Had them last night and it was a chorus of angels in my mouth. Ok not quite, but we do love these around our house!
“chorus of angels in my mouth” hahahahaha. Funny girl. Glad you love these!
I made this recipe for the first time about 5 years ago after seeing it on your site, and it’s still one of my favorite meat free meals today! I made them today..perfect combination of veggies and spice.
It was okay. I wouldn’t mind having it again.
Burning question — If I use bottled lime juice instead of fresh, do I need to reduce the volume? Thanks!
I think it should be fine to use the same amount.
This is the year of Mel. We have been trying your recipes left and right! I made these tonight for dinner, and I made half with cheese and half without since half of us have a dairy intolerance. I ate the ones without cheese with some guacamole and salsa and HOLY COW! They were phenomenal! I skipped the cilantro since I hate it, and the only thing I regret is that I didn’t make double. I am going to make a double batch next time and freeze half. My 1 year old and 5 year old also loved them, but my 4 year old wasn’t into it. That’s okay, though, because I know she’ll eventually eat them since these will be a regular on the meal rotation for us. Although, my husband wasn’t here to try them yet and he hates beans and sweet potatoes, so we’ll see 😉 Thanks for sharing this recipe and all your other awesome recipes, Mel!
Thanks, Charlee! I hope your husband surprises you by loving these. 🙂 They are seriously a favorite of ours even after all these years.
I found this recipe a few years ago and they are one of my very favorite Mexican dish dinners (another is your awesome crunchy tacos/meat!). It takes a little time to chop everything up, but it’s totally worth it. I do leave the cilantro out because I’m a cilantro hater. I skip the ending of wrapping and baking the burrito out of laziness and just let everyone assemble their own. One time I forgot to add lime juice and they were just alright. As soon as I figured that out I hurriedly pulled out a lime and took the burritos back up to AMAZING!
We make these at least once a month. They are sooooo good!
Love love love. Perfect to wrap individual burritos in tinfoil to put in freezer for quick delicious lunches to grab. Made some with flour tortillas and some with corn. Both yummy!! Thanks
My husband, who does not like beans, loved this!! And I did too. I love the slightly unusual spin on Tex-mex. So good.
Delicious.
My family LOVES these!! I leave out the onion, and they are still so delicious and flavorful!
These were so so good. I made them for my family (including my meat-loving sted-dad) and they were a hit with everyone, even my 3 and 1 year old. Seriously so good. They’ll be a regular in my house!
We really enjoy these burritos. I usually make a slightly modified version of them, no olive oil and no cheese and they are still delicious!
I love black beans and sweet potatoes too! I love to put vegetarian black bean veggie soup on top of a baked potato. so yummy!! And I have made black bean sweet potato burgers — so YUMMeee! with BBQ sauce.
I look forward to making these,
This is the best recipe I have found for this type of burritos. The roasting step is the key! I skip the pre-assembly/baking steps. I simply soften the tortillas one at a time on my griddle and let the guests assembly their own. A hit every time. Frequently recommended and shared.
Good Recipe! Will keep this one in mind going into fall. I just became introduced to Chihuahua cheese. It goes brilliantly well in these.
Excellent! Has become a staple in our family.
I come to your site for this recipe and always leave with new pins on my Pinterest board of other recipes to try. Love your site and this recipe especially!
Thank you!
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 🙂
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!
Hi Pat, I think adding a red or green salsa would work pretty well!
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.
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!
Made my day. Thank you, Karen!
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.
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!
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! 🙂
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!
These burritos are so healthy and so flavorful! Planning on making them again this week 🙂 I left out the red bell pepper, but added avocado and sour cream. Delicous! Here is my blog post about it: http://busymomrecipes.com/dinner/vegetarian-burritos-black-bean-and-sweet-potato/
Thanks so much for sharing this great burrito recipe!
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.
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.
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.
This was tasty! Thanks for a wonderful dinner recipe!
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!
WOW, these are great. The flavors combine to make an easy meal that is very fresh, and tasty.
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!
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.
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!
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!
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.
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!
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.
@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.
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?
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.
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 jalapeño 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!
Could I freeze these?
Karen – yes, these freeze really well.
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 🙂
Hi Mel,
These burritos were fantastic! Thanks for sharing the recipe!
I made this today and loved it! thanks!
These were amazing!!!! My husband couldn’t get enough of them. Thanks for the great recipe!
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.
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!
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.
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 🙂 Thanks!!
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 jalapeño 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.
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.
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. 🙂
LOVED these! I can’t wait to make them again and keep in the refrigerator for an easy lunch. So, so yummy!
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!
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!
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.
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! 🙂 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! 🙂
I made these tonight and they were excellent!
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!
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!
Made twice already – yum! I do think the potatoes need to be baked much longer though, even if cut pretty small.
Made these for dinner tonite…FABULOUS!!!! Thank you.
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!
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.
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!
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.
Help! Why is my Ziplist Recipe Box empty? Where did all my saved recipes go?
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 . . .
Love that these are meatless and filled with the amazing combination of sweet potatoes and black beans! Thanks for sharing 🙂
These burritos look so delicious AND healthy, the best of both worlds! Looks like a great recipe to add to my weekly rotation! 🙂
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.
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!
I’ve been making a version of these – http://tastysensations.blogspot.com/2010/04/vegetarian-burritos.html 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! 🙂
Oh, friend! You are all kinds of awesome. This looks and sounds delicious!
Sweet potatoes and black beans? Sounds like a match made in heaven! Bookmarking this to try really soon.
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.
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!
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!
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!]
This sounds terrific. I’ve decided to give up wheat for a while and do a bit more on the vegetarian front so have been looking for some new recipes. My husband loves sweet potatoes. I’m sure I can find gluten free tortillas to round it all out.
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!
This is a great combination and the colors are beautiful. Great shot! You make a burrito look great!
I only find out after a meal when my husband is nervous about dinner. His signature quote is, “that was actually good.”
Such a great combination of flavors in these meatless burritos, Mel! They look sca-rumptious!
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!
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!
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.
These look delicious and healthy. Love all the flavors!
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?
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?
These look so fabulous! Great recipe!
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. 😉
Mel,
What do you think about freezing these? Before baking, or after? Seems like something yummy I could take to work and microwave… Thanks!
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.
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.
These look really yummy. I love sweet potatoes and black beans but would have never thought to put them together. Thanks Mel!
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! 😉