Recipe: Sweet Potato and Black Bean Burritos

Yield: 10 servings
Serving size: 1 burrito


  • 2 small sweet potatoes
  • 1 teaspoon olive oil
  • 2 bell peppers, chopped
  • 1 small onion, diced
  • 1/2 teaspoon cinnamon
  • 1 teaspoon cumin
  • 15 ounces Michigan black beans, cooked, rinsed and drained
  • 1/4 cup chopped cilantro
  • 10 (8-inch) tortillas, warmed
  • 2 avocados, pitted and sliced


  1. Place sweet potatoes in a pot with 1/2 inch water.
  2. Cover pot with a lid and cook over medium heat until sweet potatoes are tender, about 15 minutes.
  3. Heat olive oil in a skillet over medium heat and add peppers, onion, cinnamon, and cumin.
  4. Cook until vegetables are soft, about 5 minutes.
  5. Add black beans to the vegetable mixture to heat through.
  6. Turn off heat and add cooked sweet potatoes and chopped cilantro. Stir lightly to combine.
  7. Evenly divide mixture between tortillas and roll up (about 1 cup of filling per tortilla).
  8. Serve with avocado slices.
Recipe courstey of California Department of Public Health and Champions for Change. Funded by USDA SNAP-Ed.