sweet potato burrito recipe

Written ByJenny Smyth Posted on
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The Best sweet potato burrito recipe

I’ve always been a fan of sweet potato burritos, and my family loves them just as much as I do. The dish is a staple in many Latin American countries, where it’s often served as a main course or used as a filling for tacos.

The combination of tender sweet potatoes, savory spices, and gooey cheese is a match made in heaven. One of the things I love most about this recipe is how versatile it is – you can serve it as a quick weeknight dinner, pack it in lunches for the kids, or even use it as a fun and flavorful side dish for family gatherings.

The best part? It’s incredibly easy to make and requires minimal ingredients, making it perfect for busy home cooks like me.

When I’m cooking this recipe, I like to think about all the different textures and flavors that come together to create something truly special. The sweetness of the sweet potatoes pairs perfectly with the earthy undertones of the cumin and chili powder, while the cheese adds a creamy richness that ties everything together.

It’s truly a taste sensation that never gets old.

Sweet Potato Burrito

4.9 from 1350 votes

A hearty and flavorful burrito filled with roasted sweet potatoes, black beans, and a smoky chipotle sauce. This vegetarian dish is perfect for a satisfying weeknight dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Filling

2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
1 tbsp olive oil
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1 can (15 oz) black beans, drained and rinsed
1/2 cup corn kernels (fresh, frozen, or canned)
1/4 cup chopped fresh cilantro

For the Chipotle Sauce

1/2 cup plain Greek yogurt or sour cream
2 tbsp mayonnaise
1 chipotle pepper in adobo sauce, minced
1 tbsp lime juice
1/4 tsp garlic powder
Salt to taste

For Assembly

4 large flour tortillas (10-inch)
1 cup cooked rice (white or brown)
1 cup shredded lettuce
1/2 cup shredded cheddar or Monterey Jack cheese
1/2 cup salsa

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2Line a baking sheet with parchment paper for easy cleanup.
3In a mixing bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.
4Spread them in a single layer on the prepared baking sheet.
5Roast the sweet potatoes for 20 to 25 minutes, stirring halfway through, until they are tender and lightly browned on the edges.
6They should be easily pierced with a fork.
7While the sweet potatoes roast, prepare the chipotle sauce.
8In a small bowl, combine Greek yogurt, mayonnaise, minced chipotle pepper, lime juice, garlic powder, and salt.
9Stir until smooth and set aside.
10In a separate bowl, gently mix the roasted sweet potatoes, black beans, corn, and cilantro.
11Taste and adjust seasoning if needed.
12Warm the tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
13Place a tortilla on a flat surface.
14Spoon about 1/4 cup of rice down the center of the tortilla, then top with 1/4 of the sweet potato mixture.
15Add a handful of lettuce, a sprinkle of cheese, and a drizzle of chipotle sauce and salsa.
16Fold the sides of the tortilla inward, then roll it tightly from the bottom to form a burrito.
17Repeat with the remaining tortillas and filling.
18Serve the burritos immediately, or for a crispy exterior, place them seam-side down on a hot skillet and cook for 2 to 3 minutes per side until golden brown.

🔧Equipment

Baking sheet
Mixing bowl
Small bowl
Knife
Cutting board
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 20mg🧂Sodium: 750mg🌾Total Carbs: 65g🥦Dietary Fiber: 10g🍬Sugars: 8g🥩Protein: 16g

📝Notes

For a vegan version, use plant-based yogurt and mayonnaise, and omit the cheese or use a vegan alternative. You can also add sliced avocado or pickled jalapenos for extra flavor.

Watch Video Of How Sweet Potato Burrito Works

These sweet potato burritos are always a good idea for any occasion because they are easy to make, packed with nutrients, and loved by both kids and adults. I often make a big batch for family gatherings or Sunday meal prep, and they never last long.

To store leftovers, wrap each burrito tightly in foil or plastic wrap and keep them in the fridge for up to four days. For reheating, I recommend warming them in a skillet over medium heat for a few minutes on each side to get the tortilla crispy again, or you can microwave them if you are short on time.

You can also serve them with a side of salsa, guacamole, or a simple green salad to round out the meal. Whether you are feeding a crowd or just looking for a reliable weeknight dinner, this recipe delivers every time.

❓ Frequently Asked Questions About Sweet Potato Burrito

Q1: What type of sweet potatoes should I use for this recipe?

I recommend using high-quality sweet potatoes that are firm to the touch and have no visible signs of bruising or decay. Look for ones with smooth skin and a vibrant orange color.

Q2: Can I substitute regular potatoes for sweet potatoes?

No, you should only use sweet potatoes for this recipe. Regular potatoes won’t provide the same sweetness and texture that makes this dish so special.

Q3: How do I prevent the filling from getting soggy?

To prevent the filling from getting soggy, make sure to cook the sweet potatoes until they’re tender but still slightly firm. Then, let them cool completely before assembling the burritos.

Q4: Can I add other ingredients to customize this recipe?

Yes! Feel free to get creative and add your favorite ingredients such as diced onions, bell peppers, or cooked chicken to make this recipe your own.

Q5: How long can I store leftover burritos in the fridge?

Leftover burritos can be stored in an airtight container in the fridge for up to 3 days. Simply reheat them in the microwave or oven when you’re ready to eat.

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