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Bean and Sweet Potato Burritos

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.
By Becky Rosenthal
Updated December 30, 2013


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


  • 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.

  • 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.

No nutrition information available for this recipe
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