30 Reviews of Sweet Potato and Black Bean Burrito

From: Mrs Joshi

On Aug 29, 2006

DH and I really enjoyed this with a few tweaks. I halved the recipe, and coarsely mashed the bean mixture instead of pureeing. I also spiced up the mixture by adding some chili powder and cayenne, and added seasoned brown rice and a little cheddar cheese to the burritos. Even half the recipe made eight burritos for us. We will be making this again!

From: rsarahl

On Oct 23, 2002

Great vegetarian meal! I love the sweet potato and black bean combo... it's balanced and hearty without being too heavy. These are a delight for the senses: the spices smell great when these are cooking, the colors of the orange sweet potato and earthy black beans are wonderful to work with before they hit the food processor but the result is a dynamite filling. I would love to try the filling in wonton skins as little dumplings! Paired this dish with a mild spanish rice. Reheated well for lunch the following day. Thanks for a creative recipe!

From: Chef Romie

On Apr 23, 2007

Nice change!Omitted cilantro because I didn't have it on hand but still very good.I did mix by hand to keep texture and served it in wheat tortillas with cheese and sour cream.I will make this for my family again.Thanks!

From: pattikay in L.A.

On Aug 7, 2008

I found this recipe in my Moosewood Lowfat Favorites cookbook and they are fabulous - possibly my favorite burrito recipe! I leave the filling chunky rather than puree it and add a bit of cheese, some corn and black olives. I find that about 3 sweet potatoes and 2 cans of black beans makes plenty for our family of four. I would have posted this myself if it wasn't already here because it's too good not to share!

From: Roosie

On Jun 10, 2004

I hate having to give this only 4 stars because the flavors were phenomenal, but I didn't puree this and I can't imagine it would be anywhere near as good pureed! We used the same ingredients as in the recipe, but put rice in the burritoes and just whole beans and strips of baked sweet potato flesh. Amazing flavors- BF wouldn't stop "Mmming" even as he chewed. The orange sweet potato and black beans are beautiful together. It just seems to me that it would be such a pity to puree this. There's no need to homogenize all the individual delicous earthy flavors in this. We ate them with salsa and sour cream. Completely delicious and I will definitely make it again, but again, I just cannot imagine this being anywhere near as good (or really good at all- pureed fillings in burritoes tend to be unecessarily icky IMHO) pureed. So... thanks for posting... and sorry.

From: ~Jen~

On Nov 4, 2007

Loved it! I surprised myself by enjoying a Mexican dish without cheese melted all over it! The sweet potatoes add a nice flavor without being overpowering, and I left the seeds in the chili peppers which gave these lots of heat. It's quite filling with that that comfort food feeling of settling in for a long winter's nap!(Ah,CARBS!) The mixture just barely fit in a 14-cup food processor so if you have a smaller one you may want to make a half recipe so everything gets well-blended. I'm glad to now have these in my freezer for quick meals.

From: kbarbon

On Mar 23, 2007

This was great! I left out the lemon juice, because I had none. I also mashed by hand and thought the results were perfect. I would have never thought of this combo. Thank you!

From: BrotherAdso

On Dec 19, 2005

This is a fantastic, forgiving, and flavorful recipe. I've substituted orange juice. simmered the black beans with some chile powder and cayenne for a different kick, and even used this as a base for refried beans to go over rice. Rest assured — this recipie is no-fail and incredibly tasty. Thanks for bringing it from my favorite Moosewood book to the Zaar!

From: Maito

On Nov 17, 2007

Delicious combination of sweet, spicy, and sour. Mine were spicier than the recipe, since I forgot to measure and put the whole chili pepper in for 2 people (1/4 recipe)! I used whole wheat tortillas, and tried them pureed and baked, as well as not pureed and baked (per other reviewers' suggestions). Both were really good, but I think I preferred the whole beans and chunks of sweet potato (you can taste them more). Served these with nonfat sour cream, as well as the salsa. Yum!

From: Madi

On Jan 17, 2003

I can't believe there is only one other review for this recipe!! This is my families favorite recipe hands down. Everyone in the family loves it. I don't alter anything in the mixture, I just don't bake it in the burritos. I make the black bean mixture and then bake it in a 13 X 9 inch pan and then scoop it onto a tortilla on top of some shredded cheese and serve with sour cream and salsa. I made it a couple of times as the recipe has you do it (baking it in the tortillas) and my family likes the soft torillas better. Thanks.