Authentic Sweet Potato Burritos
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There are several reasons this sweet potato burritos recipe came about, each of them important in its own way.
One, it tastes so damn good it would be against our professional ethics not to share it with the world. And we’re professional if nothing else.
Two, the sun came out a couple of days ago (it’s gone again now) and put us in holiday mode.
I love my trips to Spain and Hauke lived there once upon a time, so we’re currently hankering after some proper sunny food – Spanish and Mexican spring to mind.
Three, we wanted an easy, family friendly recipe. You know, the sort that’s easy to follow, easy to make loads of, and the type of thing the whole family will enjoy.
Sweet Potato Burritos – Right place, right time
Very luckily for us, we have a new chef (as part of our ever-growing kitchen squad) – based in Spain no less – the lovely Lorena.
Hailing from Barcelona, Lorena has been a professional chef for 14 years, and is currently the head chef at Coconut Club, Barcelona. Her experience is obvious in this fantastic recipe.
When we approached Lorena she told us about her passion for Mexican food – and told us she could improve our blog with it.
How right she was. She hit us with these sweet potato burritos and winning partnership was born. They’re next level stuff.
This amazing burrito recipe is a fantastic fusion of cumin and lime, paprika and garlic and it really hits the spot.
If you’re a spice lover then you can add a little chili powder for that extra kick – and there’s some optional coriander too (I said optional, coriander haters!).
These sweet potato burritos have quickly become a family favourite – they’re very easy to make more for larger groups, little extra effort is required.
You can also make large batches and freeze the leftovers. Just whip out a fresh tortilla wrap and you’re ready to go again. Nice!
Sweet Potato Burritos – Health Benefits
Sometimes we have to think quite deeply about making our recipes as nutritious as possible, perhaps slipping in a few leaves of spinach here, or a cube of ginger there.
No such thing is needed with this one – it’s based primarily on sweet potatoes, black beans and avocado so it pretty much writes itself.
Sweet potatoes are an exceptionally good way of hitting your body’s nutrient and vitamin count. More and more studies are coming through all the time, and it’s clear that sweet potatoes are a winner.
One of the best natural ways of making sure your body gets all the vitamin A it needs, its high levels of beta-carotene are off the charts (well not literally, but they’re at the very top anyway).
Africa, India and the Caribbean are using sweet potatoes to make sure their kids get enough of the right stuff, and we can learn from their examples.
Black beans are well-loved on this site, and for good reason. High in both fiber and protein, they’re an excellent source of both.
Whether you want to build muscle, help weight loss or just improve your digestive system, these are a great way to help.
Be careful not to eat toooo many at one time though, they can build up a little gas 😉
And finally, the lovely avocado that needs no introduction. These self-regulating little vitamin bombs are really high in vitamins K, B6 and C – and the best news – they come with their own ‘good’ fats.
These fats are needed for the body to absorb the vitamins better – a perfect combination.
So – Mexican dish, Spanish flair and a whole load yummy nutritious goodness. These sweet potato burritos are just what we’ve been waiting for. Thanks Lorena!
- 2 medium sweet potato (1 med sweet potato = ~250g)
- 1 onion
- 2 cloves garlic
- 2 tsp olive oil
- 1 can tomatoes, diced (15oz / 425g)
- 1 tsp cumin, ground
- 1 tsp paprika powder
- Salt and pepper to taste
- 1 tsp oregano
- 1.5 cups black beans, cooked ~1 can, 15oz/425g (~230g drained)
- 1 avocado
- 4 wholegrain wraps (use regular if you prefer them)
- 1 lime
- 1 cup low fat Greek yogurt (~2%)
- 1 handful cilantro/coriander, fresh (or fresh parsley)
- Pre-heat the oven to 200°C/400°F
- Slice the sweet potatoes in half and roast them in the oven until tender (about 45 mins).2 medium sweet potato
- If you need to save time you can microwave the sweet potatoes. Cut them in half and cook for about 6-8 minutes, until the middles are soft.
- Finely slice the onion and chop the garlic.1 onion, 2 cloves garlic
- Heat up a pan and add the olive oil, onion and garlic and fry for a coupe of minutes.2 tsp olive oil
- Fry for another minute or so then add the diced tomatoes and leave to simmer on a low-medium heat for 10 minutes. Add the cumin, paprika, salt, pepper and oregano about halfway through. Add a little hot water if it needs it to stop it sticking.1 can tomatoes, diced, 1 tsp cumin, ground, 1 tsp paprika powder, Salt and pepper to taste, 1 tsp oregano
- Drain and rinse the black beans and add to pan, simmering for another ten minutes.1.5 cups black beans, cooked
- Peel, de-stone and thinly slice the avocado.1 avocado
- The sweet potatoes should be ready now too – it’s time to make our burritos!
- Scoop out the sweet potato “mash” from their peels, take out a wrap, layer some of the potato and spread with a fork.4 wholegrain wraps
- Add the tomato/bean mix and avocado slices down the middle of the burrito.
- Now garnish with Greek yogurt, lime juice and cilantro.1 lime, 1 cup low fat Greek yogurt, 1 handful cilantro/coriander, fresh
- Repeat with each burrito.
- Roll, and cook in a large pan for a 30 secs – 1 minute on each side. Tip for families: use the oven instead. Place the burrito in the oven for 3-5 minutes on 200°C/400°F.
- When they’re done, you’re done!
That was a good recipe. I had it for dinner. Now I have three more dinners ready to go. I think I will try freezing one burrito to see how it handles being frozen.
I requested the diet plan, twice, but it does not respond to the request. I would appreciate it if you could send me the plan.
I also made Indian rice, Jamie’s way and plan to portion it out and freezing it too.
I’m really enjoying your website. I’m disappointed with the quality of meat that I buy. I bought a few chicken breasts and pan roasted them but at the end of the cooking time, the breasts were floating in an inch of water. That was a big turn off. They must be injecting the chicken.
Thanks for your delicious recipes. So far they are very good.
Hi Patricia! Really glad you’re enjoying the food and our website, thank you for the kind compliments! Yes, chicken in loads of water is definitely not that appealing! I would also love to hear how the frozen burrito goes. With regards to the meal plan, I can’t find your email in our system. Could it be that you haven’t ‘confirmed’ the sign up yet via email? Sometimes that email goes to spam/junk/promotions and is hard to see. Otherwise please write to me at firstname.lastname@example.org and we’ll take it from there 🙂
I already rated this before, but every time I make it I can’t believe how good it is, and wanted to add a comment. This recipe is perfect as is, but for very little extra work you can zest the lime before juicing and stir the zest into the sour cream for an added hit of flavor. This is my all-time favorite burrito and it’s nice and filling. Thank you!
Ahhhh thank you!! That’s so awesome to hear, and it’s much appreciated you came back to leave a comment. I love the recipe too, and I’m glad somebody else does as well . Thanks for the sour cream tip, will definitely try!
Love the site. I am my vegetarian journey again. I am just not able to justify eating meat anymore. I want to cause no more suffering if possible. I have tried this once before and my hair thinned terribly. I am hoping this time with your help I will be able to get enough protein.
What kind and size of tortillas do you use for this recipe?
Hi Shelley! Thank you for the kind words about the site :). I fully agree, meat need not be eaten. I’m sure you can get enough protein with our recipes, we live off them and I’m very active sports-wise, protein is something we really focused on. For these burritos you could use our recipe here: https://hurrythefoodup.com/how-to-make-the-best-flour-tortillas/, or store-bought ones are fine (a little bigger, but that’s cool too!). Did you see the high protein meal plan over here? : https://hurrythefoodup.com/high-protein-vegetarian-meal-plan/
Good luck with your food journey, Shelley!
Can I make the filling ahead? How long do you think the filling is good in the fridge? Thank you
I’m sure the filling is fine for three days in the fridge. So, yep you can deffo make it ahead 🙂
Hi, I was a vegetarian for quite a while and then went vegan. I started to lose energy, so returned to meat. I love animals and am increasingly finding it difficult to eat meat. I know that I can do well with a good vegetarian diet. I’ve been trying vegetarian eating, but my meals are very out of balance. I decided to find a good eating plan before I give up and return to meat. Then I found you and can see that your plan is well balanced, and the food looks delicious. Thanks for being there.
Hi Sue! We’re glad you found us, too. How are you getting on? Have things settled down a bit? Been enjoying some good veggie dishes? 🙂
FYI: The Sour Cream is missing from the Ingredients list, but it shows up in step 12. I am exited to make this tonight, but have to go back to the store for Sour Cream. That is my lesson for today- read directions before head to store. lol
Thanks a lot for the heads up, MJ! Arrr, sorry to hear you had to make the extra round to the store :/
It’s fixed now! I hope the burritos turned out great though!
Holy COW were they good! I never though all of those foods would taste SO good together!! Even my husband and 2 out of the 3 teenagers loved it! (My picky teenager did not, but that is no surprise, since it is not pizza. lol) I was able to make 6 burritos with all the fillings, since we were using the small tortillas. Even with a dinner and lunch, I still have leftover tomato mixture. Got any other recipes I can sub this delicious mix into? Thanks for the great recipes!!
Niceeeee, 2 out of 3 is pretty good indeed!
So, you can deffo freeze the mix, but it would also taste great on a quick toast. At my parents place we used to have “open-faced sandwiches” for dinner. I know my step-dad would have really enjoyed that on his bread. Me too actually 😉
I love these burritos. I’ve made them several times now and they are so delicious. I would love to see more recipes like this, full of easy to find ingredients!
So glad you like these burritos, CeCe!!
Actually, we just released a nice recipe that fits the bill (imho): Our Chickpea Wrap!
Maybe that fits your bill?! 🙂
Great burritos! Very little prep, but lots of flavor.
Can I make Gia a day ahead? What will avocados do? Obviously they will be wrapped up so not exposed to air???
Hi Courtney, I’m sure the main part of the burrito could be made the day before. Just keep it in the fridge and reheat. If possible, I’d wait until the last minute for the avocados – they’re always nicer fresh. If you can’t though, then yes, not exposed to air and with a little lemon or lime juice on them and they should be fine for a day 🙂
Wow! These Sweet Potato Burritos look really delicious! Can’t wait to try this at home. I’m sure my family will enjoy this for a snack.
Deffo one of my favourite dinners out there!!
Holy effing crap…. This was so good! So much leftover bean mix for future meals, love it! We are new to vegetarianism and your website is helping us realize meat is so unnecessary for a complete and tasty meal! Loved this recipe, now on to the next! Thank you guys so much for making vegetarian food less daunting and thank you from all the 4 legged creatures you help save.
Woohoo! Thank you, Veronica! I’m really happy to hear this one hit the spot, too :). Yes, absolutely, meat isn’t necessary. And that’s what we want to show the world. Thanks for joining us!!
My husband and I have are closing in on our 1-year vegetarian anniversary, and we keep searching for new food blogs and recipes, then I stumbled on this recipe today. I was not disappointed! The recipe is easy to follow and includes ingredients that are staples in our household. We doubled the recipe to account for our family size, and used 1 can of reg diced tomatoes and 1 can of fire-roasted tomatoes, which was a wonderful extra layer of flavor. Thank you for the great recipe!
Hey Natasha, I’m happy you found us too! I love these burritos and your additions sound awesome. I hope you find some recipe on the site – congrats on the veggie anniversary
Hi there, recipe sounds great! Looking forward to trying. What should I sub the sour cream for that is vegan? Thanks.
Hi, good question! I’d say a soy yogurt would fit well – or the other day I tried a vegan creme fraiche (made from oats) and it was great! I’m sure that would pair well too 🙂
These are so delicious!! Wonderful balance of flavours! Thanks for the recipe!
Can I ask – are the nutrition values per burrito (as opposed to per 2 burritos)? I couldn’t see what counted as a serving. Thanks!
Hi Hannah, ah I’m so happy you like them! Love these burritos. Yes, the nutrition values are for one burrito 🙂
Looks delicious and I’m making them tonight! Any reason we aren’t mashing these sweet potatoes?
Ah nice one, fingers crossed you really enjoy them! Sure thing, mash the sweet potatoes! 🙂
We make this on the regular and love it every time!
Thanks Rose! That’s awesome to hear!!
Has anyone made these in advance and eaten them at room temp (or chilled) a few hours later? I’m thinking picnic!
Honestly, I would have to try again. The filling is fairly “mushy”, so it might soak the wraps a bit too much. For work lunch where you have a plate and cutlery, no problem. But picnic not so sure.