Sweet Potato and Black Bean Burritos

After the brunchtime porkapalooza we experienced on Sunday, you’d think a weeklong moratorium on meat wouldn’t be unwelcome. Halfway through this delightful, nutrient-packed burrito, we both agreed a little pulled pork would be exquisite, tucked cozily between sweet potatoes and savory black beans. Not that I mind rocking a vegetarian burrito for dinner, on occasion. It is so reminiscent to me of being a starving student in Allston, Mass in 1998, when I lived in an apartment full of crazy, smart, strange girls and boys. There was a lot of electronic music, a lot of art on the walls, a lot of pretentious dialogue, and very little money. You don’t have to be a vegetarian, a communist, or a Wiccan to enjoy these sweet burritos. But it doesn’t hurt.

Sweet Potato and Black Bean Burritos
Makes 3


For the burrito:

  • 2 sweet potatoes, mashed
  • 1 tablespoon vegetable oil
  • 1 garlic clove, minced
  • 1/2 large yellow onion, finely diced
  • 1 can black beans, drained and rinsed
  • Kosher salt
  • Flour tortillas
  • Monterey Jack cheese
  • Sour cream
  • Hot sauce, e.g., Cholula, Valentina, El Yucateco

For the roasted vegetable salsa:

  • 2 poblano peppers, stripped of seeds and roughly chopped
  • 1 pint of grape tomatoes, halved
  • 1/2 a large yellow onion, roughly chopped
  • 1 tablespoon vegetable oil
  • 1 teaspoon Kosher salt
  • 1 teaspoon cumin seeds (optional)


For the roasted vegetable salsa:

Preheat oven to 400 degrees. In a large bowl combine poblanos, tomatoes, onion, vegetable oil, salt and cumin seeds. Transfer to a baking sheet and bake at 400 for 35 minutes, stirring at the halfway point. Transfer to a food processor and pulse the mixture to a chunky consistency. Refrigerate until ready to serve.

For the burrito:

Preheat oven to 400 degrees. Combine vegetable oil, garlic, and onion in a large skillet over medium-low heat. Cook until softened, add black beans and season to taste with salt. Place tortillas on a baking sheet and spoon filling onto each: sweet potato, black beans, roasted vegetable salsa, cheese. Fold into packages. Bake at 400 for 15 minutes. Serve with sour cream and hot sauce.

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.


  1. These were great. I was short on time as it was a work night and subbed in some newman’s salsa for the kids, added some sriracha for my own, there were a hit.

    Another great recipe from this site, thanks!

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