healthy bean burritos

Sweet Potato and Bean Burritos

Sweet Potato and Bean Burritos

I love these burritos for their simplicity and authenticity! You can double the recipe if you're feeding a large crowd or if you want more leftovers. Feel free to add in bell peppers or other veggies you may have on hand.


  • 1 tablespoon olive oil
  • 1/2 large onion chopped
  • 2 cloves garlic minced
  • 1 can black and 1 can pinto beans rinsed and drained
  • 1 large handful of fresh spinach chopped
  • 1 cup vegetable broth or water
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon Dijon or honey mustard
  • 1 teaspoon cumin
  • Pinch cayenne pepper
  • 1 1/2 tablespoon Tamari
  • 3 cups mashed sweet potatoes I cut into chunks and roast at 400F for 20-25 minutes. Then mash
  • 6 large whole wheat or soft corn tortillas
  • Salsa avocado and plain Greek yogurt for garnish


  • Heat oil in a medium skillet and saute the onion and garlic until soft.
  • Mash the beans into the onion mixture using a potato masher if you have one.
  • Gradually stir in the broth. Heat until warm, two to three minutes.
  • Remove from heat and stir in the Tamari, chili powder, mustard, cumin and cayenne pepper.
  • Let mixture cool slightly.
  • Preheat oven to 350F.
  • Distribute mashed potatoes in the center of each tortilla. Top with the bean mixture and spinach leaves. Fold  burrito- style. Place burritos seam side down on a baking sheet and bake until warmed through, about 12 minutes.
  • Serve with salsa, avocado and salted yogurt!

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