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Sweet Potato Burritos

Recipe courtesy of Katie Bingham

4 sweet potatoes, roasted then peeled and mashed

1 yellow onion, caramelized

1 teaspoon cumin

½ teaspoon coriander

Salt and black pepper, to taste

2 cups black beans, cooked

½ bunch cilantro, chopped

Juice of 1 lime

½ teaspoon salt

8 ounces Monterey Jack cheese, grated (optional)

8 ounces Pepper Jack cheese, grated (optional)

10 tortilla shells, room temperature


  1. Preheat oven to 450.
  2. Caramelize onions: Start with 3 tablespoons oil in a pan on medium high heat. Add onions, turn heat to medium and cook stirring often until the onions start to turn light brown and the oil is absorbed. Add water 3 tablespoons at a time to deglaze pan and help onions from sticking. Cook until onions are soft and uniformly khaki colored.
  3. Add spices to onions and cook another 3-5 minutes. Add to mashed sweet potatoes.
  4. Mix together beans, cilantro, lime juice and salt.
  5. Spread a thick layer of potato mixture onto shell, spoon black beans on top and sprinkle with cheese.
  6. Wrap burrito, placing seam side down on to cookie sheet. Bake 7-10 mins.
  7. These freeze well and have been a saving grace every Mardi Gras.
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