• Sweet Potato and Black Bean Burritos // Nourish


Sweet Potato and Black Bean Burritos // Nourish


4 large tortillas

1 cup white rice

1 Tbsp lime

¼ cup cilantro

1 15 oz can black beans

½ tsp. cumin powder

½ tsp. chili powder

¼ tsp. smoked paprika

¼ tsp. onion powder

¼  tsp. garlic powder

¼  tsp. cayenne powder

½ cup shredded Chihuahua, Monterrey-Jack, or cheddar cheese

2 medium-sized sweet potatoes, peeled and cubed (½” x ½” x 2” pieces)

Additional fillings:

Mixed greens

Sliced tomato


Diced onion

Dollop of plain yogurt

Ripe avocados

Canned corn

Roasted peppers

Hot sauce of your choice


Bring 2 cups of water to a boil in a pan. Once boiling, add 1 cup of rinsed white rice, bring down to a simmer, then cover for 14 minutes. Do not disturb. Remove from heat with the lid on, then let sit for 5 minutes. Remove lid and fluff rice, then mix in cilantro, and lime juice with salt to taste.

Bring a pot of water with a steamer basket to a boil. Place sweet potatoes in steamer basket and lower heat to a simmer. Cook for 7 minutes.

Place beans with broth in a pan with cumin, chili powder, smoked paprika, onion, garlic, and cayenne powder. Heat until bubbling.

Once all ingredients are ready, place a few spoonfuls of rice, beans, sweet potatoes and toppings of your choice in pan-warmed tortilla then roll snugly.

Place in a warm pan to sear tortilla.

Recipe provided by Natalia Mendez

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