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Bean and Sweet Potato Burritos

By Becky Rosenthal
An ideal freeze-ahead meal, these meatless burritos are as versatile as they are delicious.

During the winter months, it is especially nice to have a handful of meals pre-prepared in your freezer. That way, when you're super hungry, but don't feel like cooking, you have something homemade to serve and eat with your family. We especially love having homemade burritos stocked up in our freezer. While the combinations are endless, one of our favorites is this recipe for Bean and Sweet Potato Burritos.

Some burritos have an excessive amount of cheese to flavor them, others have salsa, but these are amped up in flavor by a few unlikely ingredients. You may be a little surprised at first, but just trust me on this one. My secret umami boost is from soy sauce and dijon mustard. I know it sounds weird, but again, trust me! The mustard adds some spiciness, while the soy adds saltiness and a depth of flavor you don't find in many other burritos. 

We roast the sweet potatoes with plenty of seasoning as well: cumin, chili powder, and a generous dose of salt. I think freezer meals sometimes need an extra amount of seasoning. They too are trying to survive the winter!

For the refried beans, you can either buy canned refried black or pinto beans, or cook up some black beans and use a potato masher plus a little oil and spice, then mash them up yourself. If time is of the essence, grab a can of Old El Paso refried beans with low sodium and season to taste. 

Before wrapping up each burrito, sprinkle on some smoked white cheddar cheese (or any cheese of your choosing) and some onions (we used some pickled red onions we had made earlier in the week). Then, roll them up, wrap them in foil or plastic wrap and stick them in an air-tight container in the fridge or freezer. On a day when you need something warm and full of flavor, you will be so glad you took the extra time to make these!