Friday, January 21, 2011

Spicy Sweet Potato Burritos

This recipe is from the Penzey's Spice catalog.

2 sweet potatoes (1 1/2 lb. or so total)
3/4 t. ground cumin
1/2 t. ground coriander
1/2 t. granulated garlic powder
1/4 t. black pepper (optional)
2 T. lime juice (juice of 1 lime)
1 15-oz. can black beans
1 cup corn kernels
1/4-1/2 t. salt (optional)
6 whole wheat tortillas

Optional fillings:
1/2 c. chopped olives
1 c. chopped tomatoes
1/4 c. chopped cilantro
1 c. shredded sharp cheddar or Chihuahua cheese

Preheat oven to 400 degrees. Pierce the sweet potatoes with a fork, place on a baking sheet and bake for 40 to 60 minutes, depending on the size of the sweet potatoes. Or if you're in a hurry, microwave the sweet potatoes for about 15 minutes. (I would suggest putting the sweet potatoes in the crockpot!)

Remove the sweet potatoes from the oven and let cool. Reduce oven heat to 350 degrees. Scoop the insides out of the potatoes into a bowl and mash with the spices and lime juice. Stir in the beans and corn. (We used frozen corn, so we saut├ęd ours in a pan for a few minutes before hand.) Add salt to taste if using. Spoon the mixture in the tortillas along with any optional fillings you desire. Roll up and bake for 10 minutes until heated through.


  1. MSPI friendly as long as one reads the label for the tortillas first.

  2. Gluten-free: Obviously, you can't have this in a wheat tortilla. Use a corn tortilla or corn chips.