Sweet Potato Black Bean Burrito

black bean burrito
I’ll get to this sweet potato black bean burrito in a moment – but first: a few things you may not know about me. For one, I’ve never in my life had a McDonald’s Hamburger. Now, this is not because even at the age of 5 when I was going to McD’s birthday parties I knew they were filled with toxic filler and the food equivalent of toxic waste. It’s because I was sure they also caused Chicken Pox. I’ve never had either and somewhere in my weird, creatively eccentric child mind, there was a connection. I also didn’t like the way it looked when you bit into it. The same obviously went for burritos. In Winnipeg, where I grew up, there was one Mexican themed restaurant called Chi Chi’s. Does this still exist? I am pretty sure I never ate there though did puzzle over how ice cream was deep fried (their signature dessert). The most popular option for “Mexican Food” I suppose is Taco Bell. Taco Bell was never my jam, because I thought it weird that ground beef should come out the same kind of machine that also made Slurpees and coffee. Even at a young age, I was clearly very discerning. So what I am saying here is that up until I created this recipe, I had never had a burrito in my life. And maybe because of this, my virgin burrito self was completely open to everything I read about them, how they could differ from each other, what the salsa and filling options were and how to create a veg happy burrito – though of course you could easily add ground beef or turkey to the mix if you dig it.IMG_4090 Now, I must say that the Spicy Sweet Potato and Mixed Bean Burrito combined with a Corn Salsa and Cashew Sour Cream is mighty delicious. If the beans just don’t cut it for you and you still want the meat in there, I highly recommend you head off to your local butcher and get a top quality ground meat. Enjoy! Print
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Sweet Potato and Black Bean Burrito

  • Author: Meghan Telpner
  • Total Time: 40 mins
  • Yield: Serves 4



  • 2 Tbs olive oil
  • 1 tsp cumin, ground
  • 1 tsp coriander, ground
  • 2 cloves garlic, minced
  • Pinch of cayenne
  • 1/2 cup red onion, finely chopped
  • 2 cups cooked black beans
  • 1 cup sweet potato, coarsely chopped
  • 68 cherry tomatoes, quartered
  • 1/4 cup water, if needed
  • 1 tsp sea salt or more to taste
  • 46 corn tortillas


  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. Add 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 1/4 cup of 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 and Cashew Sour Cream 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.


Additional Filling Options
1 red pepper, julienned
1 avocado sliced
1/2 cup lightly packed cilantro leaves
2-4 cups, shredded lettuce

  • Prep Time: 10 mins
  • Cook Time: 30 mins
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black bean burrito

Cashew Sour Cream

  • Author: Meghan Telpner
  • Total Time: 5 mins
  • Yield: 1 cup 1x


A delicious and simple dairy-free sour cream alternative


  • 3/4 cup cashews, soaked, drained and rinsed
  • 1/2 cup water
  • 1/4 cup red pepper, chopped
  • 1/2 lemon, juiced
  • 2 Tbsp olive oil
  • 1 Tbsp cider vinegar
  • 3/4 tsp sea salt


  1. Place all ingredients in blender or food processor. Process until smooth and creamy.
  • Prep Time: 5 mins
  • Category: Condiment

Keywords: cashew cream, dairy-free sour cream, non-dairy sour cream

Question Of The Day: What’s your fave ‘fast-food’ made healthy?


  1. This burrito looks amazing! For anyone living in Toronto or Waterloo the Healthy Butcher is a great option. I’ve been eating less meat for a while. They are knowledgeable and can answer any questions.

  2. Dear Meghan,
    I love your recipes & your blog. My brother has hypothyroidism & I suspect dairy & gluten intolerant. He has had “D” for at least 8 years.
    Hr doesn’t like to talk to doctor about his “D”. But it got so bad, he had to cry “uncle”. He has an appt with a GI doc next month. He also has numerous other medical problems. I believe the proper diet will help them all.
    I have two autoimmune diseases plus other med. problems. Eating organic fruits & veggies has helped me alot. Nondairy & low carbs helps prevent my Chronic Kidney disease Stage 3 from getting worse! My brother is on dialysis!. Your recipes are an inspiration & I know they will be a great help to us both.
    I understand you don’t give medical advice. I just want to say that God created all the wonderful fruits, nuts, veggies, olive & coconut oils & grass-fed meats for our health. Your recipes help to showcase them!
    Thank you!?

  3. I have made this recipe (or slight adaptations of it) soooo many times now that I just wanted to say thanks.
    I’ve tried a few other recipes of yours, enjoyed them all, and look forward to trying more, but as I pulled this one up to start making it again, I wanted to take a moment to share my appreciation.
    It is so good!! And the corn salsa is amazing, I always make extra!
    Thank you

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