Spice Sweet Potato + Refried Bean Burrito
Prep time
Cook time
Total time
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Yield: 2
Burrito Filling
  • 2 Tbs olive oil
  • 1 tsp cumin, ground
  • 1 tsp coriander, ground
  • 2 cloves garlic, minced
  • Pinch of cayenne
  • ½ cup red onion, finely chopped
  • 2 cups Black Beans
  • 1 cup sweet potato, coarsely chopped
  • 6-8 cherry tomatoes, quartered
  • ¼ cup water, if needed
  • 1 tsp sea salt or more to taste
Additional Filling Options
  • 1 red pepper, julienned
  • 1 avocado sliced
  • ½ cup lightly packed cilantro leaves
  • 2-4 cups, shredded lettuce
Corn Salsa
  • 2 cups sweet corn, cooked
  • 1 cup tomatoes, chopped
  • 1 bunch finely chopped cilantro
  • 1 small red onion, finely chopped
  • 1 red bell pepper, seeded and chopped
  • 1 clove garlic, minced
  • ¼ cup lime juice
  • 2 tablespoons olive oil
  • Salt to taste
Cashew Sour Cream
  • ½ cup cashews, soaked
  • ¼ cup sunflower seeds, soaked
  • ¼ cup red pepper, chopped
  • ½ lemon, juiced
  • 2 Tbs olive oil
  • 1 Tbs cider vinegar
  • ½ cup water
  • ¾ tsp sea salt
Make It Like So
Burrito Filling
  1. Heat oil on medium heat in large skillet or medium sized pot and add cumin, corriander and cayenne. Cook until fragrant (but not burning).
  2. Add garlic and cayenne and cook for another 2 minutes.
  3. Stir in red onion, black beans, sweet potato and tomato and cook for 10 minutes, stirring occasionally. Add small amounts of water if beans start to stick.
  4. Sea salt and additional cayenne to taste.
  5. Once sweet potato has softened, removed from heat and allow to cool slightly.
  6. Using a potato masher, mash until desired consistency is achieved.
Burrito Assembly
  1. Steam corn tortilla for 2-3 minutes just until softened.
  2. Dollop about ¼ of Refried Bean filling into centre of tortilla, spreading it vertically through the middle.
  3. Add additional optional toppings including lettuce, avocado, red pepper, and cilantro.
  4. Option to add corn salsa inside or layer over top.
  5. Carefully wrap in one end, and then both side, leaving opening on top.
  6. If eating salsa on top, layer it across the top of the rolled burrito and add another dollop of cashew sour cream.
Corn Salsa
  1. Mix all ingredients together.
  2. Place in fridge to let flavours mix for about 1 hr before serving.
Cashew Sour Cream
  1. Place all ingredients in blender or food processor. Process until smooth.
Recipe by Meghan Telpner at https://www.meghantelpner.com/blog/monday-wayback-playback-spice-sweet-potato-refried-bean-burrito/