Loving the BITE: Sweet Potato Burritos

I’m having so much fun doing these Loving the BITE posts that I’ve decided to give Kelli one more week off….considering she just had her baby like three weeks ago, I really think she deserves it.  Kelli will be taking over the Loving the BITE posts again next week.

I’ve mentioned before that I’m about 99% vegetarian….and loving it.  But my wife just recently went down this path as well so now she’s coming up with all sorts of great vegetarian meals for our family to try out.  Living in Texas, and being a fan of some good old Tex-Mex has led to this new Family favorite.

Have a look at this one, and I’m pretty sure you’ll be loving it whether you’re a meat lover, vegetarian, or somewhere in-between.

Sweet Potato Burritos


  • 1 tablespoon Grapeseed Oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 6 cups canned black beans, drained
  • 2 cups water
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 4 teaspoons prepared mustard
  • 1 pinch cayenne pepper, or to taste
  • 3 tablespoons soy sauce
  • 4 cups cooked and mashed sweet potatoes
  • 12 (10 inch) flour tortillas, warmed (whole grain if available)
  • 8 ounces shredded Cheddar cheese


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Be sure to prepare the Sweet Potatoes prior to using them in the recipe.  See below in the comments section for more details.
  3. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
  4. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
  5. Bake for 12 minutes in the preheated oven, and serve.

Be sure to cook the Sweet Potatoes prior to using them in this recipe. They actually don’t take as long to prepare as you might think.  If you cut them into 1/2 inch slices and then steam them for around seven minutes, they’ll be ready to go and also full of great flavor and nutritional value. Antioxidant Nutrients in Sweet Potato - Sweet potatoes contain a wealth of orange-hued carotenoid pigments. In countries such as those around Africa, India, and in my second homeland….the Caribbean, sweet potatoes have been a great way to provide school age children with sizable amounts of their daily vitamin A.  In some studies on sweet potatoes, they have been shown to be a better source of bioavailable beta-carotene than green leafy vegetables. Because sweet potatoes are available year-round in a lot of countries, their ability to provide us with a key antioxidant like beta-carotene makes them a standout antioxidant food.

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