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Sweet Potato Black Bean Burritos

The BEST Sweet Potato Black Bean Burritos made with fresh sweet potatoes, black beans, cilantro, onions, and cheese. Make them ahead for a quick & easy weeknight meal!
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 16 burritos
Author Cathy Trochelman

Ingredients

  • 5 c. cubed peeled sweet potatoes
  • 1 Tbsp. olive oil
  • 1 large onion chopped (approx. 2 1/2 cups)
  • 4 garlic cloves minced
  • 1 4 oz. can diced green chiles
  • 4 tsp. cumin
  • 4 tsp. coriander
  • 2 15 oz. cans black beans, drained
  • 1/2 c. packed fresh cilantro leaves
  • 3 Tbsp. lime juice
  • 1 1/2 tsp. kosher salt
  • 2 7 oz. packages Kerrygold Aged Cheddar cheese, grated
  • 12-16 6 inch flour tortillas

Instructions

  • Place cubed sweet potatoes in a medium saucepan with enough water to cover.
  • Bring to a boil; reduce heat and simmer, covered, 10 minutes. Drain.
  • Heat olive oil in a medium skillet. Add onions, garlic, and chiles. Cook, covered, over medium heat 5-7 minutes or until onions are tender.
  • Stir in cumin and coriander.
  • In a large bowl, mash the sweet potatoes, beans, cilantro, lime juice, and salt.
  • Stir in the onion mixture and one package of grated cheese.
  • Spoon approx. 1/2 cup of the mixture into each tortilla and roll. Place burritos seam side down in a lightly oiled baking dish. (You may need to divide the burritos into two baking dishes.)
  • Sprinkle with additional grated cheese.
  • Cover with foil and bake at 350 degrees for 30 minutes or until heated through.
  • Garnish with chopped cilantro, sour cream, and salsa as desired.