Sweet Potato Burritos


This may not be the best picture in the world but I actually had to stop eating to post this recipe!  That’s how good these sweet potato burritos are!!!

I was a little skeptical at first about these burritos.  I’ve had the recipe for quite some time and kept putting it off.  Man am I ever mad I did that!  My son and I were fighting over them.

After making them, here are my tips:

  1. The original recipe calls for putting the beans in a skillet whole and mashing them.  Instead, I put them in a food processor and let the machine do the work for me.  You want them to be like refried bean consistency, but don’t worry if they come out of the processor a little lumpy, you can mash them as they are cooking or you can leave them just as they are.  You’re choice.  I like mine with a smoother consistency.
  2. Next I would advise baking your sweet potatoes.  Do not boil them or put them in the microwave.  If you’re bbqing one night just throw a few on the grill and put them in the fridge until you’re ready to make the burritos.  When you’re ready mash them with a potato masher or do it the lazy way like I do and put them in the trusty food processor.  Be sure to season them with some salt and pepper also.
  3. Lastly, I  added a little olive oil to the outside of the burrito before baking them as it makes them a little crunchy and that is awesome!

I never expected them to be as good as they are.  Honestly they are amazingly good!  We have incorporated them into our Meatless Monday night rotation.

Just so you know, you can freeze these.  This recipe made 8 very big burritos and I only cooked 2.  After preparing them just roll them in aluminum foil and put them in the freezer until you are ready.

To reheat them, place them in a preheated oven at 350 in the foil for approx. 15 min.  Then remove the foil and continue baking another 10 minutes or until they are heated through.  You can also microwave them if you want.  My son does it all the time now.


Sweet Potato Burritos



  • 1 tablespoon extra virgin olive oil
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 2 cans canned kidney beans, WELL drained
  • 3/4 cup water
  • 1 Tbsp chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons prepared mustard
  • 1/2 tsp cayenne pepper
  • 1 Tbsp soy sauce
  • 2 cups cooked and mashed sweet potatoes
  • 4 ounces shredded Cheddar cheese
  • 6 (10 inch) flour tortillas, warmed


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Using a food processor, pulverize beans until they are mashed
  3. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans
  4. Gradually stir in water, and heat until warm.
  5. Add the chili powder, cumin, mustard, cayenne pepper and soy sauce.
  6. Let cool for a few minutes unless ready to put burritos in the oven immediately.
  7. Put approximately 1/2 cup bean mixture on the burrito and add 1/2 cup sweet potato on top.
  8. Top with cheese.
  9. Fold up tortillas burrito style, and place on a baking sheet.
  10. Bake for 12 minutes in the preheated oven, and serve.

Recipe Adapted:  All Recipes
I used all organic ingredients when making this recipe, and hope you do too!  🙂

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  1. J. Ivy Boyter says:

    I need hubby to go away again (he doesn’t eat sweet potatoes) and then someone needs to come over and watch the kiddo so I can concentrate on making these. I LOVE sweet potatoes and would eat them in just about anything.
    Sounds great!

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