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Recipe: Sweet Potato and Black Bean Burritos

A cut, golden-brown sweet potato and black bean burrito
Photo by Elinor Shelp-Peck

This recipe is a quick and easy meal that makes great leftovers and is a crowd-pleaser. While it does require quite a few spices, they are adjustable, and the remainder of the ingredients are cheap at the grocery store. If you like sweet potatoes, this recipe is sure to tickle your taste buds and make your bank account happy.

Yield: 1 burrito, plus filling for leftovers


1 large sweet potato

1 can of black beans

1 5 oz pack of Mahatma yellow rice

1-1 ½ tbsp of cumin

½ tsp salt

1 tsp pepper

½ tbsp paprika

½ tsp cayenne pepper

1 tsp onion powder

1 ½ tbsp unsalted butter

2 tbsp milk

Colby-Jack cheese to taste

1 burrito-size flour tortilla


1. Peel and dice the sweet potato into medium-sized chunks and boil about five cups of water, just enough to submerge the sweet potatoes in. Once the water is boiling, put the potatoes in and leave them uncovered to boil for approximately eight minutes. The sweet potatoes are done once they can be easily punctured with a fork.

2. While the sweet potatoes are boiling, put the canned black beans in a pot and heat them on medium heat, stirring occasionally. At the same time, cook the rice per the instructions on the back of the package.

3. Drain the sweet potatoes and add the milk, cumin, salt, pepper, paprika, cayenne pepper, onion powder and one tablespoon of butter. To mix these in, use a potato masher or fork until the mixture is smooth. Each of the spices can be adjusted based on preference, but the cumin should have the strongest smell and taste.

4. Once the beans are evenly heated, drain off the excess liquid and add them to the sweet potato mixture. These should be stirred in gently to prevent mashing the beans.

Heat a medium-sized skillet to medium heat and melt the remaining butter on the pan.

5. While this is heating up, add approximately ¼ of the sweet potato and black bean mixture to a tortilla and spread evenly. Finally, add ¼ cup of the rice and sprinkle on cheese to taste. Once all of the filling is in the tortilla, tuck the ends and roll lengthwise.

6. Move the burrito to the warm, buttered skillet and let heat on both sides until it is golden brown.

7. If you desire, add sour cream and salsa to the top of the burrito.

By Elinor Shelp-Peck, Co-Editor in Chief


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