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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