Sweet Potato Burritos

I enjoyed this unique burrito and my 3 and 6 year olds ate one as well. I used 1 teaspoon of chili powder and 1 teaspoon of cumin (because of my young kids) and only 1 cup of water. I can’t imagine adding 2 – it would be like a soup. At tip – if you wait until the bean mixture has thoroughly cooled, it’s much less watery and easier to fill into the tortillas. We ate some and froze the rest.

Kind of bland. And two cups of water??? It’s like trying to roll soup into a burrito. By the time I am able to doctor it up enough to make it good I might as well use a different recipe all together.

Made it with ground turkey. It added texture.

We have been making this recipe for years and the whole family loves it. We sometimes use black beans or a mix of black and kidney beans. Great for school lunches if there are any leftovers!

I followed the recipe and 2 adults and 1 teen loved it, and asked for it again. I used 4 sweet potatoes and a one pound bag of dried kidney beans, prepared ahead of time. I might try a different bean next time.

It was heavenly! Instead of a our cream I took plain greek yogurt and added taco sauce to it to make a dip. I’m addicted!!

First of all, this makes a LOT. I’ll probably half it in the future. That being said, I used black beans and 3 cans was 5 cups. Rather than open another can, I just used 5 and added the seasonings by adding the last part of the measurement gradually – for example, if it called for 3 teaspoons, I added two teaspoons and added the third one by taste. I was surprised at how spicy the beans were. I like spice, but didn’t add the pinch of cayenne. The great thing about this recipe, in my opinion, is that, although the beans are spicy, the sweetness of the potatoes balance that out. I put the cheese inside the burrito instead of on top of them. I like sour cream or guacamole on burritos, but these were great as is, as well. They are filling, too. This is a very nice and inexpensive vegetarian recipe! I will be making it again!

These were delicious & so glad I tried them! The only beans I had were garbanzos but tasted great!

My wife and I enjoy this recipe. They freeze well and make quick meals from the freezer. I followed the recipe as written the firist 2-3 times but wanted to experiment. I added bell pepper and celery and a lbs or lean ground meat (well of course, this way it’s no longer vegetarian) I also mixed all ingredients except cheese before putting on tortillas. It made about 18.

Good and easy. I did what other reviewers suggested and used black beans and did not mash the beans. I used very little to no water since I did not mash the beans. I will be doing again. NOTE: Can make components ahead of time, store in refrigerator and make burritos as needed throughout the week.

Very good, not hard to make.

I felt this was very good! I didn’t have enough kidney beans, so I had to use a can of black beans. I would definitely make this again.

These are my new favorite burritos, they are so delicious. I made only a couple of minor changes: I used black beans instead of kidney beans after reading some of the other reviews. I also used the canned yams instead of sweet potatoes because I was unable to find fresh sweet potatoes in any store near me. The combination of the spices in the beans and the flavor and sweetness of the yams is fabulous. Because I love very spicy food and my family not so much, I added chopped jalapenos to only half of the burritos, so everyone was happy! This recipe is definitely a keeper.

WOW! The hype it legit! I halved the recipe and wish I hadn’t! Used 2 cans of black beans and about 3/4 cup chicken broth (instead of water) and probably could have used less (maybe 1/2 cup for the half recipe). Also used vegan pepper jack “cheese” since one of us is dairy free.

Made mine with chicken like making fajitas. Very tasty even added red onions sautéed.!

It was a lot of fun to create. It was very simple and straight forward. To be honest, we weren’t sure how it would turn out, but we were very PLEASANTLY surprised! After making this dish once, it has now become our go-to dish for dinner parties, get-togethers, or anything that requires us to bring a dish. We even found that adding cilantro gives the dish the perfect and finishing touches.

I was intrigued with the ingredients of this burrito but no one in my family liked them. One thing I may have done wrong was to put too much of the sweet potato in each one. I think if I’d used less SP and more of the bean mixture it might have been better received.

Used black beans, made for 4 but 2 cups of sweet potatoes, made 7

My daughter is vegetarian and this is one of the family’s favourite recipes. I have used both kidney and black beans. Either are good. I do like to use chipolte chili spice. It adds a nice smokey flavour. These burritos freeze easily and my kids can pull one out for a quick lunch. They are really filling.

The mixture itself is bland. It needed more seasoning, for sure. I made a fresh white corn and avocado mixture with cotija cheese to put on top and added a dollop of greek yogurt (rather than sour cream) and it was good. It’s a great base with which to get more creative with flavors.

These burritos are so good I eat all the leftovers myself! I do freeze half for a bit later. The water is way too much. I make half the recipe, which calls for one cup of water. I use about 1/5 of a cup and it comes out perfect!