Addictive Sweet Potato Burritos

Addictive Sweet Potato Burritos

1702

"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."

Ingredients

40 m {{adjustedServings}} servings 505 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 505 kcal
  • 25%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 76.6g
  • 25%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 1029 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
  3. Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet.
  4. Bake in the preheated oven until warmed through, about 12 minutes.

Footnotes

  • Cook's Notes:
  • 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.
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Reviews

1702
  1. 2449 Ratings

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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 bean...

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 thei...

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...