"Once you've had one - you'll want another. The recipe is a little different from most burrito recipes, but I've had many, many requests for it. Serve these with sour cream, chopped green onions and salsa. For vegan burritos, omit the cheese and sour cream. These may be made ahead of time, individually frozen, then heated. For an interesting variation, try deep frying these tasty burritos." — Karena
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canned kidney beans, drained
cayenne pepper, or to taste
cooked and mashed sweet potatoes
12 (10 inch)
flour tortillas, warmed
shredded Cheddar cheese
I debated trying these for a long time before I finally did it. I was almost positive they were going to be too weird for us! I give this a 4 instead of a 5 because I made half with black beans and half with kidney beans and the black beans were much better! Also, mashing the beans after they're in the skillet is a real pain. Next time I'll mash them first. I was worried that it was going to be too much cumin and chili powder, but used all the spices just as the recipe suggested and it was the perfect contrast against the subtle sweetness of the potatoes. Next time I'll use a little more cheese in each burrito. Served with sour cream.
The beans in this recipe were tasteful but if you like your beans spicy I would recommend adding more cayenne pepper. These were not as good as I thought they would be but they were goo. Next time to cut the time shorter I would steam the potatoes or microwave them first rather then boil water and then wait till they are soft. No one liked them but me, they are probably a bad idea for picky eaters.
We loved these & thought they were far from bland. I didn't exactly follow the recipe though. Some spices, particularly curry, cumin & chile powder, need to be sauteed a bit to help release their flavors. So I sauteed my onion for a few minutes, added the garlic (didn't want to cook it too long as it turns bitter), then a couple of minutes later, added the cumin, chile & cayenne....allowing them to heat for a minute or two. Thsi really pulls the flavor out & makes a big difference. I used black beans (rinsed & drained & only mashed enough to beak up the beans) instead of kidney beans & I used vegetable broth instead of water, only adding enough to make it the consistency that I wanted. I used a mexican blend cheese, dark brown spicy mustard & just mixed my mashed sweet potatoes into the bean mixture instead of loading them separately into the burritos. Once assembled, I gave the burritos a light spray w/ olive oil cooking spray, just enough to fake them out & make them think they had been fried. ;o) Served them w/ fresh mango slices & avocado slizes, sprinkled w/ lime & salt. Brigadiero's (from this site) for dessert. I froze the leftovers on a cookie sheet. I'll wrap them separately in plastic wrap & then put them in a freezer bag. Thansk for a wonderful recipe Karena!
I recently became a vegetarian and I was looking for a good pre-race meal that would provide my body with the energy needed during a triathlon. This recipe fits the bill! As the recipe makes 8-10 depending on what size tortilla you use, I have shared these with several of my cycling and triathlete friends and EVERYONE of them has asked for the recipe. I only made a few changes to this recipe. I used 1 can black beans, 1 can pinto beans and 1 cup frozen corn as my bean mixture. Mash the beans with a potato masher prior to adding the corn for better texture. I also substituted 8in multigrain low carb tortillas for the flour tortillas, as well as 2% sharp cheddar cheese instead of mild cheddar. Last, but not least, I put a tablespoon of light sour cream on my burrito after it is heated and ready to eat. These burritos keep very well. After cooking them in the oven, I let them cool then wrap each one in a paper towel and freeze in a zip lock bag. To reheat, just remove from bag, leave in paper towel, and heat in microwave for 2 minutes. These are just fabulious!!!
Very good and very healthy. Flavours were just right. Like other reviewers, I used black beans in place of kidney beans and left them quite chunky when I mashed them. I baked the sweet potatoes and scooped them out and mashed them very smooth with salt and pepper. I used reduced fat old cheddar and whole wheat tortillas. Served with shredded lettuce and chopped tomatoes, green onions and green peppers and light sour cream. We both loved them. They are quite large, I couldn't finish mine; next time I may make them in the 6-inch tortillas. I froze ten of them, and both my boyfriend and I are looking forward to taking them for lunches! Many thanks for the recipe!
Just a quick note on reheating the frozen burritos...It works perfectly in the oven from frozen. 30 mins wrapped in foil at 350, them 15 mins unwrapped to crisp them up. Better than when I first made them!
This was surprisingly good!! I made it into a baked casserole, layering corn tortillas, bean mixture, yams, cheese. I used black beans and jalapeno jack cheese, added green bell peppers, increased the spices, and garnished w/ sour cream and green onions. My family LOVED it. Do reduce the liquid by half.
I make this recipe all the time - it's become a staple in my household. Wonderful! I would recommend using a potato masher to mash the beans, as this is the most time-consuming part. I also scale the recipe down to make 5 burritos (1 can beans, 1 can sweet potatos, 1/4 onion).
Awesome, but I would used refried beans next time so avoid the hassle of mashing the kidney beans.
* Percent Daily Values are based on a 2,000 calorie diet.
Addictive Sweet Potato Burritos
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 76
These vegetarian burritos have a slightly spicy and utterly addictive flavor.
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See how to make healthy baked sweet potato fries with a spicy kick.