Monday, October 17

Baked sweet potato black bean chipotle burritos

I wouldn't call this a recipe-- it's more like a flavor combination that's more than the sum of its parts. Black beans and sweet potato are amazing together. You can stick with the basics, or add complements like corn, peppers, tomatoes, spinach... the list goes on. Since I had poblano peppers from the garden, I fire-roasted them to add in. Usually I use whole black beans, but this time I only had refried and it was great. Time to clean out the fridge and make burritos!

Baked sweet potato black bean chipotle burritos

Baked sweet potato black bean chipotle burritos

vegan, gluten-free

serves 4


  • olive oil
  • 1 medium sweet potato (the orange kind), chopped
  • 1/2 medium onion, chopped
  • 3 cloves garlic, pressed or diced
  • 1 can of black beans (whole or refried)
  • 2 tsp of sauce from a can of chipotles in adobo. Add a chili if you like spicy.
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1 tsp salt
  • 1 lime
  • 4 tortillas (corn or other gluten-free)
  • 2 C cooked rice
  • *1/4 C cilantro, chopped
  • *1 fire-roasted poblano pepper, chopped
  • 1/2 large red pepper, chopped
  • *1 C crumbled tempeh bacon
  • *2 C raw spinach
  • *1 C cheeze (I used the orange Daiya)


  • Preheat oven to 350 F. Put about 1 tsp olive oil on a baking sheet, toss sweet potato til coated. Bake for 15 minutes then set aside.
  • Fire-roast the pepper if you haven't yet. Here's how.
  • Saute onion in olive oil over medium heat, about 5 minutes. Add garlic.
  • Add spices, salt, black beans, sweet potato, and other optional veg: tempeh, corn, peppers, etc. Cook for about 5 min, turn off heat and add lime juice and cilantro if using.
  • Fill each tortilla with 1/2 C rice, a quarter of the black bean & sweet potato mix, 1/2 C spinach, and 1/4 C cheeze.
  • You can use the same, already-oiled baking sheet from roasting the sweet potato-- roll up burritos, using a toothpick to hold them closed if needed. Sometimes I spray them with a little bit of oil for better browning. Bake at 350 F for 15 minutes. Eat with your favorite salsa. I suggest roasted tomatillo!


  1. WHOA. That looks so delicious!!

  2. What a great photo of a delicious looking burrito. Black beans + sweet potatoes are a yummy combo.

  3. i love a nice sweet potato burrito. this one has all the fixins and i love it!

  4. That looks delicious. I could definitely go for one of those for supper.

  5. This is the prettiest picture of a burrito that I have ever seen!


Photos, original recipes and text © Susan Kelley 2012. All rights reserved. Please credit me and link back to this site, or ask first.

Always read ingredient labels carefully (and re-read periodically) to make sure that products actually are vegan and/or gluten-free.