Sweet Potato Burritos

It seems I’ve been on a Mexican style cooking kick. Today is one more edition to your fiesta recipes. Sweet potato enchiladas. I adapted this recipe from one Jessica Anne posted at Adventures with Three Girls. It’s a simple tasty recipe. There’s a surprise- it’s vegan. No beef or even cheese to be found. I know you are shocked. Your taste buds won’t be.

Sweet Potato Enchiladas

  • 2 medium sized sweet potatoes
  • 1 can of black beans
  • fresh cilantro
  • 1 large or 2 small tomatoes
  • 1/2 cup or chopped green or black olives
  • 1 tsp ground cumin
  • 1 1/2 tsp chili powder
  • juice of 1/2 lime
  • salt and pepper
  • Large tortillas, at least 6, I use the Food for Life rice tortillas
  • Avocados or guacamole to garnish
  1. Peel, chop and boil the sweet potatoes until soft. Drain. Add cumin and salt and pepper, mash.
  2. Drain and rinse the black beans. Put them in a small bowl. Add salt and pepper, chili powder, 1 tbsp of chopped fresh cilantro, lime juice. Mash lightly. You can add some extra heat in here if you are brave.
  3. Chop tomatoes and mix them into the black bean mixture.

Sweet Potato burritos To assemble: Lay a tortilla out. Scoop a scant 1/4 cup of sweet potato mix and a scant 1/4 cup of black beans onto the tortilla. Sprinkle a few olives, or omit if you are an olive hater.

Fold up the sides, then the bottom. Roll slowly into a log. If you have overstuffed, there will be filling everywhere. Take some out and try again.

Place the enchiladas into an oven safe pan. I used a 8 x 5. I drizzled the top with a little olive oil and chopped cilantro. If you could not manage without cheese, by all means, cheese it up.

Bake at 350 for about 20 minutes.

Sweet Potato burritos

Serve with guacamole and enjoy. Ole!

 

 

 

 

 

 

 

 

 

 

Share via email

Comments

  1. Sweet potato makes everything better. I’ll definitely have to try this!

  2. Yummy! I will have to try the real sweet potatoes and tomatoes. The canned potatoes are hard to find, I have to make a special trip for them. Overstuffing is a problem of mine. This is one veggie recipe my carniverous husband really loves. Although I put the cheese on for them still. :)

    • Thanks for the inspiration. Cooking up real sweet potatoes is simpler than searching the stores.
      Happy enchilada-ing.

  3. Heather dh says:

    my sweet potatoes keep on staring at me in the pantry. Now i know how to treat them! Thanks for the inspiration!

    • Cook ‘em up! Add some cheese if you think it will encourage the peeps to eat them.
      Let me know what you think.

  4. Oh this looks like all kinds of scary. But I’m still strangely attracted to this recipe. I should probably give it a try while I’m still pregnant.

    And yes, I’ll have to check the label on the store bought enchilada sauce for fat, sodium etc.

    • I happen to have a bottle of enchilada sauce in my pantry. It’s from Trader Joe’s and has per serving: 6g fat, 750mg sodium, 6g carb (2g fiber/2g sugars), and 2 g protein. The sodium is too high for a 1/4 cup of sauce in my book. The ingredients show “autolyzed yeast extract” which I recently found out was actually MSG, in case you’re sensitive to that particular type of sodium. Best to make it from scratch then you can control the sodium and everything else.

    • Yikes! That sauce does sound a bit scary, why is there fat in it? Perhaps a good salsa on top to bake.
      And don’t be scared, it’s yummy. And sweet potatoes make you pretty.

  5. No enchilda sauce? I’m surprised but still salivating

    • I don’t know what enchilada sauce is and I’ve never seen it in my store. Add it if you’ve got it. Is it healthy?

  6. Without the sauce is it a naked enchilada or a baked burrito? Either way, they look yummy and healthy. But what’s with this “Avocado or guacamole to garnish” bit??? You are marginalizing my favorite fruit! Garnish indeed… :)

  7. These sound deeelish. Sweet potato and black beans, right up my alley. You should try The spunky Coconut’s wraps. Quite easy to make and a great treat for those of us used to the Food For Life wrap :)

    • Kristin says:

      Especially for my vegan friends :) What is a spunku coconut’s wrap and where do I find them?
      Took me a bit to get used to the rice tortillas, but I really like them now.

  8. Lula Lola says:

    I’m really curious about those rice tortillas. What are they like? And is there a reason I should be eaten them if I don’t have issues with gluten?

    • Kristin says:

      You can give them a try. There are less ingredients in them than most of the wheat based tortillas. You could try the Ezekial tortilas, food for life makes one.
      They aren’t gluten free but have a diversity of grains and less additives.

  9. I love me some sweet potato. Again, this will be a recipe for one because no one in my family will touch it.

  10. Miel Abeille says:

    Oh, how I adore sweet potatoes! This recipe is making my mouth water! I’ll let you know how it goes!

Share Your Homemade Thoughts

*