Sweet Potato Burritos
These easy sweet potato burritos are loaded with hearty beans, mashed sweet potatoes, bold spices, and melty cheese all wrapped in a warm tortilla. They’re cozy, filling, and absolutely packed with flavor, you won’t even miss the meat! Perfect for make-ahead lunches or family dinners, these burritos will quickly become a staple in your meal rotation.
Servings: 12
Calories: 345kcal
Equipment
- Large skillet
- Wooden spoon or spatula
- Garlic Press optional
- Potato Masher optional
Ingredients
- 1 tbsp vegetable oil
- 1 onion chopped
- 4 garlic cloves minced
- 6 cups kidney beans canned, drained
- 2 cups water
- 3 tbsp soy sauce
- 3 tbsp chili powder
- 4 tsp prepared mustard
- 2 tsp ground cumin
- Pinch of cayenne pepper optional, for spice
- 4 cups sweet potatoes mashed, cooked
- 12 flour tortillas 10-inch, warmed
- 8 oz Cheddar cheese shredded, or your favorite cheese
Instructions
- Preheat oven to 350°F.
- In a large skillet, heat the oil over medium heat.
- Add chopped onion and garlic and cook until onion is soft.
- Stir in the kidney beans and mash them slightly with a spoon or potato masher.
- Add water and stir for 2–3 minutes until everything is heated through.
- Turn off the heat and mix in soy sauce, chili powder, mustard, cumin, and cayenne pepper.
- Divide the bean mixture and mashed sweet potatoes between the tortillas, sprinkle with cheese, and roll into burritos.
- Place burritos seam-side down on a baking sheet and bake for 12 minutes until heated through and cheese is melted.
Notes
- To make it vegan, skip the cheese or use plant-based cheese.
- These burritos freeze well, perfect for meal prep or busy weeknights!
Nutrition
Calories: 345kcal | Carbohydrates: 47g | Protein: 16g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 676mg | Potassium: 633mg | Fiber: 10g | Sugar: 4g | Vitamin A: 7078IU | Vitamin C: 3mg | Calcium: 232mg | Iron: 5mg