Bean and Sweet Potato Burritos

bean and sweet potato burritos Entree Mexican
Bean and Sweet Potato Burritos
  • Prep 30 min
  • Total 1 hr 5 min
  • Servings 6

Not only does this bean and sweet potato combination take the standard burrito in a delicious direction, but the make-and-freeze option will give you a welcome weeknight dinner or snack solution. MORE+ LESS-

Becky Rosenthal
Updated December 30, 2013


small or 1 large dark-orange sweet potato, peeled, cubed
tablespoon olive oil
teaspoon salt
teaspoon ground cumin
teaspoons chili powder
teaspoon olive oil
large yellow onion, chopped
cloves garlic, chopped
can (15 oz) Old El Paso™ refried beans
teaspoon ground red pepper (cayenne)
tablespoon Dijon mustard
tablespoon soy sauce
Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
1 1/2
cups shredded smoked white Cheddar cheese (6 oz)


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  • 1
    Heat oven to 400°F. Line cookie sheet or shallow baking pan with foil.
  • 2
    In large bowl, toss cubed sweet potatoes with 1 tablespoon oil, the salt, cumin and chili powder. Spread on cookie sheet. Roast 40 to 50 minutes or until lightly browned and caramelized.
  • 3
    Meanwhile, in 10-inch skillet, heat 1 teaspoon oil over medium heat. Add onion and garlic; cook 5 to 10 minutes or until onion is soft and translucent. Stir in refried beans, red pepper, mustard and soy sauce. Cook and stir over medium heat until thoroughly heated. Remove from heat; set aside.
  • 4
    Heat tortillas as directed on package. Spread 2 to 3 tablespoons refried beans over each warm tortilla. Top each with about 2 tablespoons sweet potato chunks; sprinkle with cheese. Wrap tortilla around filling. If to be eaten within a week, place burritos in sealed container; refrigerate. To store for a longer period of time, wrap each burrito in plastic wrap and place in freezer container with tight-fitting lid; place in freezer.
  • 5
    To heat 1 frozen burrito, remove plastic wrap. Microwave on High 1 minute. Cut burrito in half; microwave 30 seconds longer or until center is warm.

Expert Tips

  • One can black or pinto beans can be substituted for the refried beans. Use a potato masher to turn them into a refried-bean texture before making the burritos.
  • To fold the burritos, fold the bottom side up then roll them from left to right, leaving one end open.

Nutrition Information

No nutrition information available for this recipe

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