Sweet Potato and Black Bean Burritos


Main Dish
Sweet Potato and Black Bean Burritos

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Servings and Ingredients

Serves 6
4 c. cubed, peeled sweet potatoes
½ tsp. salt
2 tsp. Hy-Vee Select extra-virgin olive oil
2 large yellow onions, diced
4 garlic cloves, minced
½ c. Hy-Vee dried cranberries or raisins
1 tbsp. Hy-Vee ground cumin
1 tbsp. Hy-Vee ground coriander
1 (15 oz) can Hy-Vee no-salt-added black beans, drained and rinsed
½ bunch(es) fresh cilantro, chopped
Juice of 1 lemon
1 tsp. salt
1 c. Hy-Vee 2% sharp cheddar cheese
6 (8-inch) Hy-Vee multigrain tortillas
Hy-Vee salsa, Hy-Vee light sour cream, pickled jalapenos, optional


  1. Preheat oven to 350 degrees.
  2. Place sweet potatoes in a medium saucepan with 1/2 teaspoon salt and cover with water. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside.
  3. While the sweet potatoes cook, warm the oil over medium heat in a large skillet or saucepan and add the onions and garlic. Cook, stirring occasionally, until the onions are tender, about 5 minutes. Add the cumin and coriander and cook for 2 minutes longer. Remove from heat and set aside.
  4. In a food processor or blender, combine the black beans, cilantro, lemon juice, salt and cooked sweet potato and puree until smooth.
  5. Transfer the sweet potato mixture to a large mixing bowl and mix in cooked onions, cranberries, spices and cheese.
  6. Coat a 9-by-13-inch baking dish with cooking spray. Spoon 2 to 3 scoops of filling in the center of each tortilla and roll up. Place each burrito in the baking dish seam-side-down.
  7. Cover tightly with foil and bake for 25 minutes. Serve topped with salsa and other garnishes as desired.

Nutrition facts


410 Calories per serving

Amounts Per Serving

  • Total Fat: 9g
  • Cholesterol: 15mg
  • Sodium: 1090mg
  • Total Carbohydrates: 68g
  • Protein: 15g

Daily Values

Vitamin A 260%
Vitamin C 20%
Iron 15%
Calcium 25%

Recipe Source:

adapted from epicurious.com.