Sweet Potato Burritos

4 Apr

I realize that I’ve been blogging a lot about sweet potatoes recently, but they are so good and so good for you! I found this website that outlines the health benefits of sweet potatoes. The website states:

One difficulty in describing the health benefits of sweet potatoes is knowing where to begin. There are a surprising number of nutrient categories responsible for the health benefits of this underappreciated tuber. Among these categories are antioxidants, anti-inflammatory nutrients, and blood sugar-regulating nutrients. Each category brings with it valuable health benefits.

The website also outlines the nutritional benefits:

Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C and manganese. In addition, sweet potatoes are a good source of copper, dietary fiber, niacin, vitamin B5, and potassium.

When I first found the Addictive Sweet Potato Burritos Recipe, I thought, ‘Of course! How come I didn’t think of this? Sweet potatoes in a burrito? Genius!’ Once a week we’ll make a Mexican-style dish, typically burritos. Our veggie and tofu burritos were honestly getting a little boring, so I was happy to find this variation.

I always have a little extra of the bean mixture leftover, which makes for a great side dip.

I also serve this meal with homemade guacamole and Newman’s Own Salsa (they have lower amounts of sodium in their salsa than most brands).

Grab a cerveza and your meal is complete!

Sweet Potato Burritos


  • 1-1/2 tsp vegetable oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 red bell pepper (or 1 cup), diced
  • 4 oz. mushrooms, diced with stems removed
  • 1 15 oz. canned kidney beans, drained and rinsed
  • 1 cup water
  • 1-1/2 Tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 pinch cayenne pepper, or to taste
  • 2 teaspoons prepared mustard
  • 1-1/2 Tbsp soy sauce
  • 2 medium cooked, peeled and mashed sweet potatoes
    • tip: to save on time, I microwave the potatoes on high for 8-10 minutes, or until soft
  • 6 (10 inch) flour tortillas
  • 1-1/2 cups shredded Cheddar cheese

Additional Accompaniments:

  • Sour cream
  • Salsa


1. Preheat oven to 350 degrees F.
2. Heat oil in a medium skillet over medium-low heat, and sauté onion, garlic, red bell pepper and mushrooms until soft. Stir in beans, and mash.

3. Gradually stir in water (over the course of about 5 minutes), and simmer for an additional 3-5 minutes. If you’re impatient like me and you wind up dumping the whole cup of water too fast, then let it simmer for an additional 5 minutes or so.

4. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.

5. Divide bean mixture and mashed sweet potatoes evenly between the flour tortillas. Top with cheese.

6. Fold up tortillas burrito style, and place on a baking sheet.

7. Bake for 8 minutes in the preheated oven, and serve with salsa and sour cream.

3 Responses to “Sweet Potato Burritos”

  1. Alisha January 27, 2013 at 1:30 pm #

    Hey Alison! James and I are going to give these a try tonight. Will let you know how it goes. 🙂 Miss you!!

  2. The Healthy Flavor January 6, 2013 at 1:07 pm #

    These sweet potato burritos look so delicious…I’m so glad you told me about them so I could come check them out! I LOVE sweet potatos….I so need to make this…..:)

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