Grammy's Kitchen · Burritos · Sweet Potato and Black Bean Burrito
One of 111 burritos recipes we measured
from alexandracooks.com
It ranks #4 of 111 for tortilla integrity among the burritos recipes we compared. 18 cooks on alexandracooks.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 18% | 1% |
| protein add | 100% | 100% |
| aromatics | 91% | 1% |
| vegetables and beans | 250% | 35% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 240 g | 1 1/2 cups finely chopped onion |
| 6 g | 2 garlic cloves, minced |
| 48 g | 3 to 4 tablespoons olive oil |
| 675 g | 4 to 5 cups grated peeled sweet potato |
| 3 g | 1 teaspoon chili powder |
| 3 g | 1 to 2 teaspoons ground cumin |
| generous pinch of cayenne | |
| salt and ground black pepper to taste | |
| 100 g | 1 cup or more of finely minced cilantro |
| fresh lime juice to taste | |
| 150 g | 6 burrito-sized tortillas, homemade are fun |
| sweet potato filling | |
| 270 g | 1.5 cups cooked black beans, see notes above |
| Boston lettuce or other | |
| grated Cheddar or Monterey Jack to taste | |
| sour cream to taste | |
| fresh lime to taste |
Method: 3 steps, published by alexandracooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was SO delicious! I was a little hesitant because I've only ever had roasted sweet potatoes before, but grating and sauteeing them was definitely the way to go here. Didn't have dried beans so I used canned instead, which worked great. We had the burritos” — a cook, 5.0★
“I make a version of this meal every couple weeks! Sometimes as a rice bowl with some cilantro slaw. Last night I added a can of black beans to the shredded sweet potatoes. Sometimes we make it as taco salad. It's always yummy and always so filling. And the lef” — a cook, 5.0★