Sweet Potato and Black Bean Burrito

Hi friends! We are slowly getting back to normal after our vacation last week. None of us wanted to leave our cozy and beautiful lakeside campsite, even my screen addicted children wanted to stay where we had no electricity…awesome!


As we are back in reality and not in vacation mode anymore where eating anything is okay, we want to lose the extra pounds we have put on since the holidays and be healthier so we are trying out some vegetarian/vegan meals a few times a week. Basically we want to incorporate as many veggies as we can and hopefully crowd out the bad for you foods. It is so easy to fall back into bad habits and just go with what is easy and quick and a lot of that is not good for our bodies. So I wanted to take you guys along with us, maybe you want to lose a few pounds or just want to try something new and different, I will be attempting to come up with some new recipes and ideas over the next few months that will make eating healthy just as yummy and quick as before.

I made these sweet potato and black bean burritos last night and they were a hit with all of us, including the picky eater!! They are pretty quick to make if you already have soaked and cooked or canned black beans and cooked sweet potatoes. It was too hot yesterday to bake a sweet potato so I just popped them in a pot unpeeled and covered them with water and let boil with the lid on for about 30 min and they were ready. It did heat up my kitchen a bit but not as much as my oven would have done. If you are afraid a meatless meal will not hold you let me assure you this meal will, we were all full and didn’t need the usual snacks before bedtime.

Sweet Potato and Black Bean Burrito

1 medium onion, chopped

3&1/2 cups drained and cooked/2 cans black beans

1/2 tsp sea salt

2 tsp cumin

2 cups cooked and mashed sweet potatoes

5 sprouted grain tortillas

Toppings: salsa, green onions, guacamole, cilantro, tomatoes, etc.

Preheat oven to 400*F. In a medium skillet add about a tablespoon of oil, I used avocado oil, cook chopped onions until soft. Add beans and heat through for about 2 minutes and using a potato masher or fork slightly mash beans. Add mashed sweet potatoes, salt and cumin and mix thoroughly and until heated through. Spread on half of the tortilla, fold over and place on a parchment lined baking sheet, repeat with the rest of the tortillas. Bake for 8-10 minutes or until tortilla is slightly browned and crispy. Serve with toppings and enjoy!

Cook onions and then add black beans.

Mash beans slightly and add sweet potatoes, salt and cumin and mash.

Spread on half tortilla and place on baking sheet.


The crispy tortilla and the creaminess of the filling is just amazing. I wanted to serve them with guacamole but all my avocados were overripe, so so sad. As for the toppings, anything goes just use whatever you normally like on burritos.

Let me know if you are on this journey to a healthier lifestyle like we are and what are your goals?

Forever Grateful,


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