sweet potato black bean burritos recipe – happy mother’s day!

stockpiling these, no doubt ::::


Grub’s confusion with phonemes “another” and “mother” has become somewhat endearing in the last few months.

“I want a mother one,” he states, meaning he wants more of something, usually food.

“I am your mother. You want aNOTHER what? Another mother?” I correct.

A strong enunciation effort on his part equals a clear “another” from his lips, punctuated with a trademark Grub smile and head tilt. No desire to change his mother.  And he gets another helping of cinnamon toast and remains the son of one mother.


And these burritos are another version of many on a spectrum of thousands. But another that is well worth the extra effort to stockpile a few in the freezer. I am forever trying to simplify my lunch preparation for work. I abhor most cafeteria fare or microwavable packaged options; not that I haven’t tried them. It’s the freezer-burned taste of “roasted” carrots and the tough chew of grilled chicken in too many packaged choices, promising so much “fresh flavor,” apparently lost in the ice crystals. Pre-packaged freezer burritos are sometimes palatable, depending on the brand. Gluey orange cheese and pasty beans are commonplace, an atrocity to anything close to Mexican cuisine. Or Tex-Mex. Or food, really.

This is an answer to the questionable food choices you have, those Tex-Mex rabble rousers. The kids won’t eat them despite the lure of the neon cheese. Try another. Try the other. Another for the mother. For lunch. Your kids may want a mother, I mean aNOTHER one, after the first. Sweet potatoes, peppers, beans, and the salty cotija cheese are a great combination: sweet and salty, carbs and protein, all mixed into each bite. Feel free to change out for your favorite roasted vegetables and other salty additions.

Happy Mother’s Day to all the moms with their own pockets of chaos (and food) to tame. (Thanks, Mom, for being patient with me for more than half my life, when I didn’t deserve it.)


One year ago: portland, oregon and coffee tapioca

Two years ago: chawanmushi

Three years ago: quick pickled cucumbers and parmesan pudding with basil oil and mushroom lasagna

Recipe adapted from aggie’s recipe food blog

sweet potato black bean burritos recipe
Recipe type: vegetable
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 sweet potatoes, peeled and cubed (about 1 cm cubes)
  • 1 colored bell peppers, cubed If you want some spicy heat, chop up a jalepeno too)
  • 1 onion cubed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • salt and pepper
  • 2 teaspoons olive oil
  • 1 can (14-ounce) black beans, rinsed
  • a handful chopped cilantro
  • a squeeze lime
  • crumbled Cotija cheese, about 1 cup (If you like things more salty, you may want to add more. The saltiness also plays nicely with the sweetness of the peppers and sweet potatoes.)
  • large burrito size wraps (about 8)
  1. Toss sweet potatoes, peppers, and onions in olive oil and season with spices and salt and pepper. Place in large baking pan and roast at 425 degrees F for 20 minutes, stirring halfway during cook time. Allow to cool.
  2. Add rinsed black beans to cooled mixture. Add cilantro and squeeze of lime juice. Combine gently. (Mixture can be stored for later use or you can use right away.)
  3. Warm wraps in microwave slightly. Add 2 to 3 heaping tablespoons of vegetable and bean mixture to center of each wrap. Top with Cotija. Fold over side closest to you, then fold in edges to secure contents and roll up.
  4. Place each burrito on baking dish, seam side down.
  5. The original recipe suggests baking at 375 degrees F for about 15 minutes or until golden brown, for a crisp burrito. For a softer burrito, gently rub burrito with a thin film of oil, then wrap in foil and bake for same amount of time. Or, even easier (which is what I do): just microwave for a couple of minutes. I also freeze the burritos individually in plastic bags, allow to thaw slightly before lunch, then microwave each burrito about 2 minutes.
  6. Makes about 8 burritos. They keep in the freezer for months, in the fridge before cooking for days.

what do you think?

Your email address will not be published. Required fields are marked *

Rate this recipe:  
story of a kitchen