Sweet potato burritos

    40 min

    Once you've had one of these vegetarian burritos made with sweet potatoes and kidney beans, you'll want another! This recipe makes enough for 12 burritos. Serve with soured cream, spring onions and salsa.

    13 people made this

    Serves: 12 

    • 1 tablespoon vegetable oil
    • 1 onion, chopped
    • 4 cloves garlic, minced
    • 1.5kg tinned kidney beans, drained
    • 500ml water
    • 3 tablespoons chilli powder
    • 4 teaspoons prepared mustard
    • 2 teaspoons ground cumin
    • 1 pinch cayenne pepper, or to taste
    • 3 tablespoons soy sauce
    • 800g mashed cooked sweet potatoes
    • 12 large flour tortillas, warmed
    • 225g grated Cheddar cheese

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4.
    2. Heat oil in a medium pan and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chilli powder, mustard, cumin and cayenne pepper.
    3. Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet.
    4. Bake in the preheated oven until warmed through, about 12 minutes.

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    Reviews in English (1860)


    I debated trying these for a long time before I finally did it. I was almost positive they were going to be too weird for us! I give this a 4 instead of a 5 because I made half with black beans and half with kidney beans and the black beans were much better! Also, mashing the beans after they're in the skillet is a real pain. Next time I'll mash them first. I was worried that it was going to be too much cumin and chili powder, but used all the spices just as the recipe suggested and it was the perfect contrast against the subtle sweetness of the potatoes. Next time I'll use a little more cheese in each burrito. Served with sour cream.  -  27 Mar 2003  (Review from Allrecipes US | Canada)


    We loved these & thought they were far from bland. I didn't exactly follow the recipe though. Some spices, particularly curry, cumin & chile powder, need to be sauteed a bit to help release their flavors. So I sauteed my onion for a few minutes, added the garlic (didn't want to cook it too long as it turns bitter), then a couple of minutes later, added the cumin, chile & cayenne....allowing them to heat for a minute or two. Thsi really pulls the flavor out & makes a big difference. I used black beans (rinsed & drained & only mashed enough to beak up the beans) instead of kidney beans & I used vegetable broth instead of water, only adding enough to make it the consistency that I wanted. I used a mexican blend cheese, dark brown spicy mustard & just mixed my mashed sweet potatoes into the bean mixture instead of loading them separately into the burritos. Once assembled, I gave the burritos a light spray w/ olive oil cooking spray, just enough to fake them out & make them think they had been fried. ;o) Served them w/ fresh mango slices & avocado slizes, sprinkled w/ lime & salt. Brigadiero's (from this site) for dessert. I froze the leftovers on a cookie sheet. I'll wrap them separately in plastic wrap & then put them in a freezer bag. Thansk for a wonderful recipe Karena!  -  03 May 2007  (Review from Allrecipes US | Canada)


    I recently became a vegetarian and I was looking for a good pre-race meal that would provide my body with the energy needed during a triathlon. This recipe fits the bill! As the recipe makes 8-10 depending on what size tortilla you use, I have shared these with several of my cycling and triathlete friends and EVERYONE of them has asked for the recipe. I only made a few changes to this recipe. I used 1 can black beans, 1 can pinto beans and 1 cup frozen corn as my bean mixture. Mash the beans with a potato masher prior to adding the corn for better texture. I also substituted 8in multigrain low carb tortillas for the flour tortillas, as well as 2% sharp cheddar cheese instead of mild cheddar. Last, but not least, I put a tablespoon of light sour cream on my burrito after it is heated and ready to eat. These burritos keep very well. After cooking them in the oven, I let them cool then wrap each one in a paper towel and freeze in a zip lock bag. To reheat, just remove from bag, leave in paper towel, and heat in microwave for 2 minutes. These are just fabulious!!!  -  17 Jul 2007  (Review from Allrecipes US | Canada)