Black Bean Sweet Potato Burritos

This dairy-free version packs a nutritional punch high in fiber, vitamin C, and beta-carotene



  • 3-4 large sweet potatoes, scrubbed but peel left on and cut into 1-inch cubes
  • 2 tsp olive oil
  • 1 large red onion, chopped
  • 4 garlic cloves, minced or pressed
  • 1 tsp chili powder
  • 4 tsp ground cumin
  • 4 tsp ground coriander
  • 3 15-oz cans black beans (or use cooked dried black beans)
  • ⅔ cup lightly packed fresh cilantro leaves, coarsely chopped
  • 2 TBSP lemon juice
  • ¾ cup savory cashew cream sauce (see recipe here)
  • 10-15 8-inch sprouted grain tortillas (for gluten-free option use corn or gluten-free tortillas)
  • salsa


  1. Preheat oven to 350° F.
  2. Place the sweet potato cubes in a large saucepan and add enough water to cover. Bring to a boil, reduce heat and simmer, covered, until the sweet potatoes are tender, about 10 minutes. Drain, return to saucepan, and set aside.
  3. Heat a medium skillet then add olive oil once pan is warm. Stir in the onions and garlic.
  4. Cook, covered, over low heat stirring occasionally until onions are translucent, about 7 minutes.
  5. Add the chili pepper, cumin and coriander to the skillet and cook for 2 to 3 minutes longer, stirring frequently. Remove from heat.
  6. Add the beans, cilantro and lemon juice to the cooked sweet potatoes and mash well, or blend in food processor for smoother consistency.
  7. Add the onion mixture and cashew cream sauce to the sweet potato mixture and still well until blended.
  8. Spoon about ⅔ cup sweet potato mixture in the center of each tortilla and roll to enclose the filling.
  9. Arrange the tortillas seam side down in a lightly oiled baking dish.
  10. Drizzle about ½ cup salsa over the center top of the rolled tortillas in the baking dish.
  11. Cover with foil and bake for 30 minutes until heated through.
  12. Serve with your choice of salsa and diced avocados.
Plant-Based Mains Gluten-Free

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