Reviewed: Mar. 30, 2009

I scaled the recipe for 5 servings and the proportions were actually perfect. Instead of kidney beans, I used half red kidney beans and half black beans. There wasn't any heat though (which was fine for my son), so I added some jalapenos to my own. Served with green onions and sour cream, with a side of Mexican rice.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Mar. 29, 2009

These are outstanding! The recipe is great as written, but these burritos also turn out delicious when the ingredients are switched up (ex: mix in black or pinto beans with the kidney beans). I like to season the sweet potatoes with a bit of cumin, cayenne and chili powder. I often make big batches of these and freeze them--heat in the microwave for about 90 seconds on both sides.

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Jonny's Girl

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Reviewed: Mar. 25, 2009

I feel on the outside right now but I thought these were okay. I did scale the recipe down to 4 and made 5 burritos. It was the bean mixture that I didn't like. The cumin was too powerful. I will tell my vegetarian sis to try them.

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Lil Mermaid

Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Mar. 24, 2009

These rock! I wouldn't change a thing.

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Wendi

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Reviewed: Mar. 24, 2009

These are the best burritos ever. I skip a couple of steps by simply mashing black beans with mustard and soy sauce, then stir in mashed yams and a couple of handfuls of fresh cilantro.

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BRENDA333

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Reviewed: Mar. 22, 2009

This did not need a single tweak in my house. OUT of this WORLD! I like to double this recipe and freeze individual burritos to take to lunch. Holy YES!

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Gini

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Mar. 22, 2009

These burritos are absolutely amazing. I make them with black beans, due to personal bean preference. My husband and daughter are addicted and I love that they freeze so well.

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KMOISANT

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Reviewed: Mar. 21, 2009

These are delicious! I mash up the kidney beans in the food processor and add the sweet potatoes to the bean mixture to make it easier. I always add a big handful of cilantro, which I think makes this much tastier.

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pinkribbonscars

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Reviewed: Mar. 20, 2009

My husband and I were really excited about this recipe, unfortunately it fell a little flat. The concept is fantastic, but the recipe needs a little tweaking. We've experimented with some different herb combinations and have tried feta, cottage, and mozzarella cheeses. I would recommend any seasoning or addition that would play up on the savory flavor profiles.

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Linzeejune

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Reviewed: Mar. 20, 2009

These burritos were awesome, only comment is that I accidentally used an extra 2 cups of beans and the 2 cups of water that the recipe calls for still made the beans a bit more liquid than i would like. I think it should be 1 to 1 and 1/2 cups water instead. But they were still delicious!

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atlasx525

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Reviewed: Mar. 18, 2009

I love sweet potatoes and this recipe defintely doesn't disappoint. The only changes I made were to use cannelini beans which I prefer to kidney beans (I think it's easier to mash them while still in the can rather than in the pan) and I omit the soy sauce. I have made this recipe several times and everyone has enjoyed it.

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MB20RAINMKR

Home Town: Madison, Maine, USA

Living In: Bangor, Maine, USA

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Reviewed: Mar. 16, 2009

Interesting... I love sweet potatoes so I wanted to give these a try. A different blend of flavors than I'm used to, but tasty nonetheless. Not going to be a regular, but will likely make them again sometime.

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MKELL11

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2009

These were very flavorful and very filling. My husband even liked them even though he doesn't like sweet potatoes because there were so many other flavors. I used the black bean version that other readers recommended. I found the sweet potato burrito filling a little bland and added garlic salt to a second batch.

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tralad

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Reviewed: Mar. 11, 2009

Wow! I would have never thought of putting sweet potatoes in a recipe like this & I am glad I tried it. I stayed true to the recipe with the exception of the kidney beans: I didn't have enough so I used a mix of kidney & black. The potatoes add an unexpected sweetness to the dish & the leftovers were great, too. This is definitely going into my regular rotation of dinners.

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Pinkie And The Chef

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Mar. 11, 2009

I really enjoyed eating these! This recipe is super-easy and delicious. I didn't have cayenne, but I did have chipotle pepper which I added to the spices for the beans. As finishing touches, I added sliced green onions and chopped parsley (I would have used cilantro, but I didn't have any on hand). These were great reheated or even served at room temperature. Thanks for this healthy and tasty recipe.

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natalier

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 11, 2009

I followed this recipe completely - with the exception of using black beans like some of the other reviewers suggested. I didn't care for it much because it turned out a bit bland. Others in my family loved it. It seemed like a good idea. I think it's a matter of personal taste.

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Paperchef

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2009

These were very good, and, yes, as others mentioned, very addicting! My husband says they taste like Taco Bell (don't know if that's a good thing or not), but the subtle sweetness added by the sweet potatoes is great. I didn't have kidney beans, so I made 1/2 with black beans and 1/2 with pinto beans--you can't go wrong!

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Caitlin

Cooking Level: Intermediate

Home Town: Hubbardston, Massachusetts, USA

Living In: Riverton, Utah, USA

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Reviewed: Mar. 10, 2009

This is a delicious recipe! I used black beans, but can see how kidney beans might compliment the flavors in a different way. This was so yummy and filling, my boyfriend loved it too. I will definitely make it again.

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Denise

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Prescott Valley, Arizona, USA

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Reviewed: Mar. 6, 2009

I really liked these! Pretty straight forward...could be made quicker with refried beans doctored with a little fresh roasted garlic...but my husband and I both thought they were great...and I am going to freeze the rest...

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