Sweet Potato Burritos

Servings 4 Serves


  • 2 medium sweet potatoes peeled and cubed
  • 1 red onion chopped
  • 4 tablespoons coconut oil melted
  • sea salt and freshly ground black pepper to taste
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1 14.5-oz. can black beans drained and rinsed
  • 1 cup frozen corn
  • 1 4-oz. can green chilis
  • 2 cups cooked rice
  • 1 large avocado pitted and sliced
  • salsa your favorite
  • 4 large flour tortillas


  • Preheat oven to 400 degrees.
  • In a large bowl, combine sweet potato, onion, oil, and spices (salt through crushed red pepper flakes). Toss to mix well, and transfer to a parchment lined baking sheet. Bake for 20 to 25 minutes or until sweet potato is fork tender.
  • While sweet potato roasts, prep the rest of the food! In a small pot, combine beans, corn, and chilis. Season lightly with salt if needed, and keep on stove until it’s thoroughly heated through.
  • Once sweet potato is done. Assemble burritos!
  • In a tortilla, layer the sweet potato, bean mixture, rice, avocado, and salsa. Tuck in both ends, roll, and enjoy!
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