Sweet Potato and Black Bean Burritos

Ingredients

• 30 ml (2 tablespoons)olive oil
• 1 small onion, diced (about 120 ml diced; original: about 1/2 cup)onion
• 2 clovesgarlic, minced
• 1/2 red pepper, diced (about 120 ml diced; original: about 1/2 cup)red pepper
• 15 ml (1 tablespoon)jalapeño, diced
• 1 small sweet potato, cubed (about 240 ml cubed; original: about 1 cup)sweet potato
• 1 can, drainedblack beans
• 85 g (3 ounces)cream cheese
• 2.5 ml (1/2 teaspoon)salt
• As neededwholemeal tortillas
• 30 ml (2 tablespoons)fresh coriander
• As neededcherry tomatoes, halved

Instructions

1. 1

   Cook the sweet potato

   Put the cubed sweet potato in a microwave-safe bowl with 15 ml (1 tablespoon) of water. Microwave for 3 minutes, or until tender, then set aside.

2. 2

   Cook the filling

   Heat the oil over a medium heat. Add the onion, garlic and peppers and cook for about 3 minutes, until the onion is translucent. Stir in the beans and sweet potato, then cook for about 3 minutes, until heated through.

3. 3

   Finish and serve

   Stir in the cream cheese until combined, then add the salt and stir again. Spoon the filling onto wholemeal tortillas and top with coriander and halved cherry tomatoes.

What are sweet potato and black bean burritos?

A burrito is a filled tortilla, commonly associated with Mexican and Tex-Mex cooking. This version brings together sweet potato and black beans with onion, peppers and a creamy cheese finish.

The method keeps the potato tender by cooking it separately first, then warming it with the other filling ingredients. Fresh coriander and tomatoes add a bright contrast when serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 14g protein, 59g carbs, 17g fat.

The sweet potato and wholemeal tortillas provide most of the carbohydrates, while olive oil and cream cheese contribute much of the fat. Black beans add plant protein, with a smaller contribution from the tortillas and cream cheese. Pair a burrito with a generous salad or extra vegetables for a more varied plate.

Preparing the filling ingredients

Sweet potato: cut it into evenly sized cubes so it cooks at a similar pace in the microwave. Check that the pieces are tender before adding them to the pan.

Beans: drain them before using so the filling does not become watery. A gentle stir helps keep some beans whole while distributing them through the vegetables.

Getting the texture right

Onion and peppers: cook them until the onion turns translucent, rather than rushing straight to the beans. This softens the vegetables and gives the filling a cohesive base.

Cream cheese: stir it in after the beans and sweet potato have warmed. Keep stirring until it coats the filling, then stop once everything is combined.

Balancing the heat

Jalapeño: its amount gives the filling a little chilli character, while the cream cheese softens the overall effect. If you prefer a milder result, remove the seeds before dicing.

Fresh toppings: coriander and cherry tomatoes bring herbal and juicy notes to the warm filling. Add them just before serving to keep their fresh texture.

Assembling and serving

Tortillas: spoon the filling down the centre so there is room to fold the sides in. Warm tortillas according to their packet instructions if you want them more pliable.

On the plate: serve the burritos with a crisp green salad or extra tomatoes. These fresh sides complement the soft, creamy filling without competing with it.

Recipe notes & tips

• Cut the sweet potato into small, even cubes so it cooks through in the short microwave time.
• Drain the beans well before adding them to the pan.
• Keep the heat at medium while cooking the onion and peppers to avoid browning them too quickly.
• Taste the filling after adding the salt, as the beans and cream cheese may already be seasoned.
• Have the tortillas and toppings ready before the filling is finished so you can serve it warm.

Variations

• Add sweetcorn: stir in drained sweetcorn with the beans for extra sweetness.
• Use a different cheese: swap the cream cheese for a soft, mild cheese and stir until melted.
• Turn up the heat: add more diced jalapeño to suit your preference.
• Add greens: fold in a handful of spinach after the filling is hot and stir until wilted.
• Make it dairy-free: use a plant-based cream cheese alternative.

Common mistakes to avoid

• Undercooking the sweet potato: microwave it until a cube is tender before adding it to the pan.
• Leaving excess liquid on the beans: drain them well so the filling stays thick.
• Cooking the onion too briefly: wait until it is translucent before adding the beans and potato.
• Adding cream cheese too early: stir it in after the filling has heated through so it combines smoothly.
• Overfilling the tortillas: use a manageable amount of filling so the wraps are easier to fold.

How to store

Store leftover filling in an airtight container in the fridge for up to 3 days; keep tortillas and fresh toppings separate. Reheat the filling in a pan over a low heat or in the microwave until hot throughout, then assemble with fresh toppings.

Frequently asked questions