Sweet Potato Black Bean Burritos made with fresh sweet potatoes, black beans, cilantro, onions, and cheese. These burritos are loaded with flavor and packed with nutrients. Make them ahead for a quick & easy weeknight meal!
This post is dedicated to all the dinner makers out there. The moms, the dads, the husbands, the wives, the working men and women of the world who come home exhausted and, as it turns out, still need to eat! I bring you one of my favorite make-ahead meals: Sweet Potato Black Bean Burritos.
Are you feeling me? Seriously….I can’t tell you the number of times a month I think to myself, “This again?? Didn’t I just make dinner last night? And now I have to make it again???” Ugh. It’s a reality that’s sad, but true.
And it has nothing to do with not liking to cook! Because I do! No, it has to do with all the other things that need to be accomplished on weeknights….and the fact that making dinner is just. one. more. thing.
Which is why it’s important – essential even – to have go-to dinners that can be made in advance and just popped into the oven at the right time! Around here, we are fans of all things Mexican…..so I often tend to have tacos/fajitas/burritos on my mind. And honestly? What makes a better weeknight meal than a big pan of cheesy burritos? The ultimate comfort food!
But. These are not just your typical burritos. Because these are loaded up with black beans and sweet potatoes and Kerrygold Aged Cheddar, then topped with fresh cilantro. They’re a delicious blend of savory with a touch of sweet, and perfect for fall! And best of all, you can make them in advance, stick them in the fridge, and they’ll be ready for you when you need them. If only all dinners could be so accommodating!
Sweet Potato Black Bean Burritos
Ingredients
- 5 cups peeled cubed sweet potatoes
- 1 Tablespoon olive oil
- 1 large onion chopped (approximately 2 1/2 cups)
- 4 garlic cloves minced
- 4 ounce can diced green chiles
- 4 teaspoons cumin
- 4 teaspoons coriander
- 2 15- ounce cans black beans drained
- 1/2 cup packed fresh cilantro leaves
- 3 Tablespoons lime juice
- 1 1/2 teaspoons kosher salt
- 14 ounces aged cheddar cheese grated
- 16 6- inch flour tortillas
Instructions
- Place cubed sweet potatoes in a medium saucepan with enough water to cover.
- Bring to a boil; reduce heat and simmer, covered, 10 minutes. Drain.
- Heat olive oil in a medium skillet. Add onions, garlic, and chiles. Cook, covered, over medium heat 5-7 minutes or until onions are tender.
- Stir in cumin and coriander.
- In a large bowl, mash the sweet potatoes, beans, cilantro, lime juice, and salt.
- Stir in the onion mixture and one package of grated cheese.
- Spoon approx. 1/2 cup of the mixture into each tortilla and roll. Place burritos seam side down in a lightly oiled baking dish. (You may need to divide the burritos into two baking dishes.)
- Sprinkle with additional grated cheese.
- Cover with foil and bake at 350 degrees for 30 minutes or until heated through.
- Garnish with chopped cilantro, sour cream, and salsa as desired.
Nutrition
You might also enjoy these other recipes made with Kerrygold cheese:
Mushroom Bacon Stout Grilled Cheese
Jess says
Thank you for this, definetely pinning and adding into our rotation. I completely feel where you’re coming from – the weeknight routine gets old quick! This dish looks delicious and something I can pull off!
Melanie | Melanie Makes says
Sweet potatoes and black beans are one of my favorite main dish flavor combos, Cathy – these sound delicious!
Nancy | The Bitter Side of Sweet says
I am craving this for breakfast right now!
Andi @ The Weary Chef says
This is fantastic! I love Mexican food! And this one sounds perfect for me! Thank you for sharing! 🙂
Michelle | A Latte Food says
These look amazing! I love that you used sweet potatoes in this!
Justine | Cooking and Beer says
I have a serious sweet spot for burritos! I love the sweet potatoes and your recipe and I LOVE that they are made all in one dish! Pinned!
Becky Hardin | The Cookie Rookie says
These flavors!! LOVE LOVE LOVE!
marcie says
I love the black bean – sweet potato combination, and topping these off with Kerrygold is such a great way to go!
Jamie @ Love Bakes Good Cakes says
I always have Mexican food on my mind too – I can’t wait to try this!
Michelle @ blackberry babe says
What a fabulous dinner idea for meatless more nsay! Saving!
Maria says
I have been dying to try something like this. These look awesome!
Rachael says
These look perfect! yum! I am going to make a pan this week. I love that combo, but forget about it. Thanks for the reminder.