Reviews for Addictive Sweet Potato Burritos
Like many others, I was skeptical about trying these.....but I am so glad I did. They are amazing. I used dark kidney beans and since I didn't have any cayenne, I used just a small amound of red pepper flakes. I think I may try them with black beans next time, because I will definitely be making these again!!!!!!
I made it like the recipe except I used kidney and whole black beans and added some fresh chopped tomatoes to the bean mixture! Next time, I think I will add black olives! Great recipe!
SOOO tasty! If you are debating about these you've got to try them. The texture is a bit on the "mushy" side so for those like my husband who like some "chunks" try adding rice.
This recipe is a new favorite in our house. One change we did make to make things easier was to 'chop' the beans up in a food processor. Comments to use a fork, potato mashers, etc, were unsuccessful. But the food processor makes them more like refried beans and easier to work with. However, the full recipe makes A LOT of food! I can't stress that enough! One burrito itself is so filling, and 12 is too much to bake at one time. We baked 6 and froze the other 6 in a casserole dish. Following KEANSOR's comment to heat from frozen for 30 in 350 then 15 without foil...ours were frozen solid after half an hour. We kept them for about 50 minutes under foil in the casserole dish, then with no foil for about another 25-30 minutes. Perhaps it just depends on the oven, but ours definitely needed more time.
I would have given it only four stars, but with my changes it was great! I used the same amount of sweet potatos but used black beans: one can refried and one whole. I also used more cumin with lots of cilantro. They were great with chopped tomatoe and bell pepper!
I LOVE sweet taters, and I love burritos. I do NOT love them together, esp. w/cumin.
So I had some friends over for dinner last night and made these. In case I haven't rated them I must. They are a hit every time. Incredible. Try them. I add about 1.5-2 times the flavorings/seasonings because I like big flavor. I also make one little change in assembly. To avoid big globs of sweet potato I like to smear the sweet potato over the whole tortilla, then the beans in a strip. The beans are right in the middle and the potato looks like pinwheels. Even my guests who don't like sweet potatoes ate an uncomfortable amount of these delectable treats. These are a must try.
I'm not sure how to rate this... I followed another reviewer's suggestion and mixed a bit of brown sugar into the sweet potato. That tasted fantastic on it's own, as did the refried beans and seasonings (I used more seasonings), but together, I didn't like it at all! I tried it again with salt and cayenne pepper and cumin in the potatoes instead of brown sugar, and I didn't like that either :o(
I am now addicted. This is one of the best recipes I've had in a long time!!! My whole family loves it.
Instead of making my own refried beans - per the recipe - I oppted to use canned spicy - no fat refried beans from the store - and I mictrowaved 3 raw sweet potatoes - although 2 would have been enough - cook in microwave according to directions for baked poatatoes - I did 3 for 6 minutes and then peeled and mashed them. This recipe is VERY Yummy and good! My husband even liked it! You don't really taste the sweet potatoes in it - but they do take some of the "bite" out of the spicy beans.
I'm not vegetarian but I made these for a vegetarian girlfriend who just had a baby - it's awesome because it A) makes so much B) is filling and good C) will be easy to heat after freezing D) lots of protein for a breastfeeding mom E) it's so easy for an exhausted new mom to eat when she has 30 seconds to spare. The recipe made a TON! I ran out of wheat tortillas (16 taco sized - there's enough for 18 I think) before I ran out of either filling (plan on mixing the extra beans with rice and using the sweet potatoes just as a side to a dinner). I froze them wrapped in paper towels, on a sheet tray then threw them (wrapped) into a Ziplock bag exactly as Toni mentioned. So so pleased with this recipe. UPDATE: I had so much of the bean mixture left over, I froze it for a rainy day. Just made a snack for the hubby who's always starved when he gets home from work - stuffed whole wheat pita halves with 2 spoonfuls of the bean mixture, then a sprinkle of cheddar cheese and froze them. He's so happy!
These were delicious! I of course like everyone else tweaked it a bit. I sauteed some mushrooms and added those into the burrito. I layered the sweet potato(microwave them for 5 mins with some fork holes poked in the sides,it saves alot of time) black bean mixture, mushrooms, salsa, and some pineapple chili sauce I found on the international foods aisle for a little kick. I added fat free cheese on top and served with fat free sour cream. Very filling, we both ate only one burrito and were stuffed.
These were different but good. I really didn't see a reason to add water, so I didn't. I halved the soy sauce to cut down on sodium. Also, I just mixed the bean mixture w/ the sweet potatoes before filling.
These are OK. The taste is very different, and they are better with sour cream than alone.
I have been wanting to try this recipe for the past year. Finally got around to it and boy they did NOT disappoint. I like sweet potatoes, but have never tried them in burrito form. I really enjoyed this dinner, dear hubby, not so much, but he ate it. I individually froze leftovers for lunches, and they heat up great.
Super!! Using canned sweet potatoes saves a lot of time. Makes alot but it is easy to scale this recipe down.
Followed recipe as written. The 2 cups of water is not necessary. It turned the beans into a watery mess. I will make this again omitting the water.
Very disappointing. First of all, as other reviewers have stated, *do not* add the amount of water as written or you'll end up with soup. Second of all, flavour just too weird -- not sure at all why some people are raving. Sorry.
This would be a 5 star if there was some sort of texture besides mushy. The flavor was good and it was super easy to make. It could use some rice, or maybe throw some tortilla strips in there or jalapeno slices...I don't know, something with a bit of crunch.
These were delicious. I used 3 large sweet potatoes, though another reviewer suggested using canned which might not be bad if in a hurry. I also used one can of black beans which I pulsed in the food processor and one can of fat free refried beans which was all I had and it was so good I will make it that way all the time though I might try refried black beans to save time. I used less water, only about 1/2 cup and I would add more cayenne next time and maybe some chipotle in adobo. Thanks for the great recipe!
I've made this twice, and even though it requires a fair amount of prep work AND is a bit fussy, the end result is well worth it. You taste crunch and sweetness first and you're thinking, okay, that's different, then the spicy bean mixture hits and your mind is officially blown. Caveats that I would offer: 1) Choose the ginormous tortillas meant for burritos, not the smaller ones intended for soft tacos and fajitas. I never paid any attention to what's written on the different bags until this recipe. If you use the soft taco ones, adjust how much you fill them accordingly and -- bonus -- you'll make even more. 2) Eyeball how much water to add to the pan at the end; for me, over a cup was way too much and I ended up with a bean soup. 3) Watch the burrito assembly video tutorial or you'll end up with some funky-looking packages.
These are amazingly delisous! I had been wanting to try them for a long time and when I finally did, I was soooo super impressed. I am always looking for new ways to make sweet potatoes since I find them much too sweet plain. I love Mexican food and since I am a vegetarian am always looking for yummy Mexican-Vegetarian options. I will definitely be making these over and over again--even my 4 year old and meat eating husband (who doesn't like sweet potatoes noramlly) absotutely loved them!! Thank you sooo much for such a great recipe.
Wonderful! These are the best thing I`ve tryed next to the artchoke salsa from this site. I also omitted the water,used black beans instead of kidney and opted for canned sweet potatoes. I made extra to freeze and they were great after thawing and then baking. We served these with sour cream,sliced black olives and Chalupa hot sauce. Yum. Thanks!
These burritos were popular with the whole family. I froze half and it worked great to bake one whenever I needed a quick lunch for my son.
We did not care for this and won't try it again.
I loved these but my husband was not a fan. I made a mistake in blending the sweet potatoes and also blending the kidney beans - so the end result was too smooth. I did not add all the water - and slow cooked the beans for quite a while until it was the consistency of re-fried beans. I froze the remainder of the burritos and took one out for a quick lunch. Very good.
I decided to make these tonight even though I didn't have any cheese in the house. I used one can of black beans and 2 sweet potatoes. I mashed the sweet potatoes and flavored them with some salt, oil and added a bit of their cooking liquid to help them reach the right consistancy. The beans I did exactly like the recipe except I scaled the ingredients down and I eye-balled the water - I didn't want them to be watery. I spread the beans and sweet potato on the inside of a warmed homemade flatbread/tortilla and then layered chopped onion, tomato and sliced avocado on top. Then finally added salsa and tobasco on the inside. Then I rolled this up and that's it. I didn't bake it, but it was delicious anyway. I loved the combo of the beans and sweet potatoes. I will definitely make this again - next time I'll try them with cheese although it really doesn't need it. My DH commented that the salsa was needed to combat the dryness of the beans and sweet potatoes. Thanks!
If you sub black beans, this is very similar to the Sweet Potato and Black Bean Burrito recipe by the Moosewood cookbook series. These are fantastic.
great except for the cumin
these were good, easy to make, cut back on water as well, about 1/4 cup was fine. Expected more flavor....kinda bland but still good.
This was not good at all. Very mushy, needs something to add texture. Thankfully I served it with Restaurant Style Chicken Nachos and we at those right up. We do like "beany" things but this didn't go over well.
I made this recipe a long time ago using the advice to mix the bean mixture with the sweet potatoes. I almost didn't make it again, but I had all of the ingredients on hand last night and decided to give it another try. Delicious! Keeping the sweet potatoes and the bean mixture separate made all the difference.
I really liked this recipe but the hubs did not. He is not a sweet potato fan and saw me add them to the pan, so that might have had something to do with it! He did take two bites, per my request, and said the burritos were not addictive. I did not add any water to the recipe and mixed the beans with the sweet potatoes (in an effort to conceal the sweet potatoes from the hubs). I will make this again for my running friends as I can see them liking a high protein meal that is healthy.
Sweet potatoes made an interesting addition texture-wise, but overall made these burritos quite bland. I would add similar spices to both mashed potatoes and beans before combining for the final burrito product.
They were pretty good. My kids ate them. I was surprised that the kidney beans worked in this recipe. I will probably make them again, but I'll most likely add something with a different texture (meat?) too, as the whole thing was a little too creamy.
I couldn't help but to saute the onion and garlic in 1/2 cup Goya sofrito (freezer section) and 1/4 of a diced Cubanelle pepper, then added 1 can each of drained red and black beans nd 1/2 cup water, roughly mashing the mixture. To 4 baked, mashed sweet potatoes, I added 1/2 tsp. each salt and ground chipotle pepper. Due to unforeseen circumstances I froze both mixtures and thawed them this past weekend (worked GREAT!) For the tortillas, used our favorite Chi-Chi's brand Cafe Style enchilada-size tortillas (a corn flour and wheat flour tortilla). I prepared 10 Burritos, veggie spraying the seam side, laying the seam side down on a baking sheet, and veggie sprayed the tops. Placed baking sheet in lower 1/3 of the oven and turned burritos 10 minutes into the baking. They were browned/crispy and delicious. My hubby and I gave them 2 thumbs up, adding more spicy condiments as we like to do. I took leftovers to work this week and throughly enjoyed them! This deviated from the posted recipe, but I do see that others have made their own versions from this tasty "stepping stone" of a recipe!
Made this for dinner last weekend and it turned out lovely. I thought it was kind of a pain to make, what with cooking and mashing the sweet potatoes and mashing the beans and all. They had a nice flavor though, spices were a nice mix with the sweetness of the potatoes. HOWEVER - the recipe states it makes 12 servings?? I halved the recipe and made BIG burritos, and it still made 10!! Another reviewer stated that they freeze well, I hope thats true, because I have 7 of them frozen. Would be a shame to waste all that time if they don't keep well in the freezer. But they were good, and VERY filling! My husband only ate two, and he has a big BIG appetite! Changes I made: As suggested by other reviewers, I used black beans instead of kidney beans since i didn't have any kidney beans. I added more cumin & chili powder, along with a bit of soul seasoning since it still tasted just a bit bland. But we like lots of spice & flavor around here! Overall, these were very good, and if they keep well in the freezer, I will be making them again!
i love them! i even got my husband to try them (heaven forbid there is no meat in it!) and he even enjoyed it. works well with refried beans instead of kidney beans
My hubby and I loved this recipe. Like some other reviewers, I used BLACK beans (1 can ...halved the recipe) and would recommend less water/liquid. I roasted chunks of sweet potato with some olive oil and cumin rather than mashing. Served with sour cream and homemade guacamole... delicious and filling.
Yes, this is "weird" in that it is different from your typical bean burrito-- but I thought it was very good for an easy meal for 2 non-vegetarians trying to eat more vegetarian meals. I thought, "Really, 3 TBSP chile powder" (not a typo) & "TWO cups of water"?? Well, to solve the "bean soup" problem, and the "bland" sweet potato concerns, I cut the microwave-cooked sweet potatoes into cubes, & mixed it with the bean mix, creating the perfect blend of texture, taste, & water absorption for the burrito filling. I put the filling directly into the flour tortillas with the cheddar cheese, because I was on a hot houseboat, & did not want to turn on the oven. Because I had no potato masher or food processor to mash the kidney beans, it took a while longer to mash with a fork, but not impossible(think camping). I would gladly make this again, especially if the filling I froze, tastes as good as other reviewers proclaimed.
Yum Yum Yum! So good! I halved the recipe since I'm cooking for one and used whole wheat tortillas. Leftover bean mixture tastes great with rice or on chips, or even on it's own as a bean burrito. I highly reccomend these to those trying to eat healthy but need to curb a mexican food craving.
These are AWESOME! I sincerely intended to follow the recipe exactly, but I only had black beans & then I forgot the cheese while I was rolling up the burritos! Those two things aside, everything else I kept the same & we loved the end result. They were even better with the salsa & sour cream serving suggestion. The flavors are delicious together! I halved the recipe & had enough to fill 10 medium tortillas for a smaller size burrito, so we now have more of these tasty burritos individually frozen in the freezer and we're totally looking forward to that! Thanks so much for this great recipe!
What am I missing here?? Bland, weird tasting burritos. Recipe instructions are bad also. If you do decide to make these, I recommend adding in NO extra water.
I thought these were pretty good, and have a lot of potential. I halved the recipe and used black beans instead of kidney beans (taste preference). I also used less water with the beans. I found that I put too much of the sweet potato mixture on the tortillas and it was too overpowering. Next time I would mix the potato and bean mixture together before applying to tortillas, probably in the food processor. I also forgot to put cheese inside tortillas, so placed on top before baking, would likely have been better with the cheese directly inside. I poured a little bit of milk over top prior to baking to add some creaminess. Very good with sour cream.
loved them!! We had some filling left over, so we just used multi grain scoops to eat it up :) Also, I mixed the potatos in with the bean mixture before putting them in the tortillas - oh, and I used black beans rather than kidney beans
Healthy alternative to meat. I liked it.
Unbelievably good! After sauteing the onions and garlic I put them in the blender with the kidney beans and broth. I scaled the recipe back to 4 servings so I used one 14oz can of beans, a small onion and a big garlic clove. You can't have too much sweet potatoe with these. Next time I'd leave out the cayenne, but we didn't think it was overly spicy. Nice blend of spicy/sweet- my favorite combo of flavors.
The beans were good and the combo of the sweet potatoes in the beans were good but there was too much cumin and I thought it was terrible with cheese and a tortilla. I took the burritos apart and turned the recipe into a vegetarian chili which was delicious.
These were delicious! I made three changes to the recipe based on other reviewers comments. I used 2/3 black beans and 1/3 kidney beans, I didn't add any water to the bean mixture and I used more cheese; some Mexican and some sharp cheddar. I added all other ingredients as outlined in the original recipe. They were very tasty and a huge hit with my husband and 13 year old daughter. They're already asking when I'll make them again! Thanks for the great recipe!
Eh. They were very bland.
I am not sure what all the fuss is about. I thought they were odd and a little sweet. Maybe its the fact I live in Austin and eat Mexican food all the time. They did freeze nicely for easy lunches.
I liked them; my boyfriend said, "well, they were okay. Nothing special." - I too used very little of the water.
I used black beans and had hot mexican chili powder on hand so I used that and skipped the cayenne. It wasn't very spicy, but that was perfect for my kids.. they loved it! Be sure to serve with avocado!
Surprisingly great , meal. It was easy to make and my husband and I enjoyed every bit of it. I was a little apprehensive on making this dish , but I am super glad I gave it a shot . Try it out!
These we amazing! I've been on Allrecipes for years, and this is the first review I've felt compelled to write. I used black beans, and topped with salsa verde, avocado, cilantro and sour cream, and they were amazing. I only made half the recipe, just to see how they were, but my room mate and I are going to make a bunch more and freeze them over the weekend. I can't say enough about how good this is. So good!
Neither my husband nor I could finish it.d.
This always turns out yummy! I do a couple of small changes that work well. Instead of the water called for I use 1 can of veggie or chicken broth. I aslo add a small can of diced green chilis to the mashed sweet potato before making the burritos.
These were wonderful - my whole family loved them! I was very skeptical, because I thought the combination of ingredients sounded weird. They had the most delicious, unique flavor. I used two cans of black beans and one large can of refried beans in place of the kidney beans. I omitted the cayenne pepper and used more chili powder and cumin than called for. I decreased the mustard to 2 teaspoons, and mixed the sweet potatoes with the bean mixture before rolling in the tortillas and baking. Well worth the time and effort!! Thank you so much for this very different and fabulous recipe!
Wow... this was delicious! The whole time I was cooking, I was thinking, "I don't know about this..." but it came out really, really good. As other reviewers suggested, I browned the onions for a couple of minutes and then I added the garlic and spices for a couple of minutes. I added the beans and mashed them a bit - not competely. Just opened them up some. Then I added 1/2 the water. I let it simmer for about 10 minutes. Then I turned off the heat and added the mashed sweet potatoes (which I added syrup to) right to the beans. I sprinkled the cheese on top, mixed it all together, and then filled the burritos. Delicious! Thanks for the surprisingly good recipe! ADDITIONAL NOTE: I make these all the time now. I always add the spices to the onions and garlic and let them saute for a minute or 2 before I add the beans and water. I forgot to do that last night, for some reason, and I followed the recipe as written. That is, I added the spices AFTER I added the water. HUGE, HUGE difference. The spices were kind of dormant. They weren't really there. I won't make that mistake again!
i made these exactly as the recipe shows. They taste like bean burros with sweet potato added, nothing more, nothing less- rather bland, unless you add more cheyenne pepper. It was a lot of work for something that really should be quite simple. Bean burros use pinto beans, you cook them until soft( this does take time), smash them up with a bunch of cheese and salt. Or you buy a can of refried beans. I'm more than willing to spend time making a good recipe, and honestly, once you add lettuce, sour cream, salsa , tomatoes and cheese to the top you can have nothing more than a cheese burro and it will taste great. I ate this without the toppings and with. Obviously with all the toppings it tasted great, just like a regular bean burro with toppings would have. Without the toppings it tasted just like a bean burro with sweet potatoes added. I would suggest if you want to have an idea of the taste, just get a can of refried beans, some cheese and cook some sweet potatoes. Put them together and warm through. My big problem is that this recipe took a lot of time and it really didn't need to.
These were great...odd combination but very tasty! Even my meat-loving husband loved them. I was worried about the seemingly large amount of chili powder. It turned out really good though. I used one can of black beans, one can of sweet potatoes and half the amount of all the other ingredients and it was great. I did use black beans and mashed them before adding to the skillet like others suggested. Also substitued Terriaki Sauce since I was out of soy sauce, used more cheese in each burrito than recipe said. Will make again and again.
Great vegetarian dish. I made this as is for my vegetarian sister and we loved it. I had leftovers the next day and they still tasted good, contrary to another review
These were really good!I got distracted when I made them and forgot the soy sauce and the cheese, but they were still excellent! I didn't find mashing the beans that difficult like some have stated, I just went at them with the potato masher and it only took a minute or two.
Surprisingly very delicious. My meat eating husband liked it as well. My sister came over and took a bowl home with her. I used Kidney and Garbanzo beans because that's what I had on hand.
I was really looking forward to being able to use this recipe as a healthier substitute for beef tacos, as well as being on of the reviewers that though it sounded gross thought it was delicious. No such luck. Usually when I dont like a recipe that is generally rated very high and liked by most, I assume I did something wrong, but this recipe I made to A T, and we still didnt like it. Even my guys who will eat close to anything, ate just one and moved on. No one was impressed. The addition of the water seemed wrong to me, as it made the bean mixture very liquidy. Wouldnt make this again unfortunately.
I made this with a 16oz bag of black beans (cooked on stove per directions) and then I put the beans in a food processor before mixing with the garlic/onion mixture. These are actually quite good! Will be making again!
This was fantastic, my whole family loved the different layers of flavor. I added salsa verde over the top to make it a wet burrito. delicious!
This is one of those recipes that looked so awesome I didn't even read others suggestions first. And it is awesome but had I read further I would have done a batch with black beans instead of kidney for a more contrasting flavor to the sweet potatoes and I also think I'l start throwing in some corn or something to breakup the texture through out. However, like I said , I just went ahead as is, no changes except used up some left over green onions also, and it was delicious. Victor said, " Definitely one of my favorite meals" Plus we made it together. I made mashed sweet potatoes, He made the bean mixture [under my supervision ;) ] And the we built them assembly line style!
This is a very filling meal. And it is great for freezing and reheating for work meals. I've made it twice, so far.
i wasn't too sure about this recipe but i tried it anyway and i'm glad i did its gooooood
This was the most amazing recipe! I didn't have soy sauce, so I used szechuan spicy stir fry sauce instead. I omitted the cayenne. I used canned potatoes. I cut down alot of time by using my food processor with the black beans. SO EASY!
Great way to make lunches for busy days. Freeze em, then microwave them at will. Taste even better reheated. Very, very moorish.
My kids didn't care much for this recipe, but my husband and I loved them. He actually asked me to the save the recipe and make them again some time...a FIRST from this very picky eater! This recipe has a surprisingly unique taste.
Addictive is right! I've craved these since making them. I found the recipe when planning a dinner with vegetarian guests. Now we don't need a vegetarian in attendance for an excuse to make them. With recipes like these, a vegetarian lifestyle doesn't seem like a compromise - even to a carnivore like me!
I admit I was skeptical - mustard & soy sauce in burritos?! But I followed the recipe exactly & just LOVED the flavour of these. Definitely serve with sour cream (bit of salsa). I was hoping my husband who doesn't really like sweet potato would be won over... although he ate them, he did say they were far too sweet-potatoey for him, bummer!
Just a side note- I used black beans instead and it was delicious!! Such a tasty recipe! Very easy to make.
I cut the recipe down to only one serving because I didn't want leftovers in case I didn't like it. But I loved it - served with salsa and light sour cream, it was tasty, easy, filling, and healthy. I plan to make more and freeze them for later, but will use less filling for each burrito, because it was huge. I used leftover black beans instead of kidney beans, Country Dijon mustard, and low-sodium soy sauce. Next time will use whole grain tortillas to make even healthier.
This recipe was delicious and wonderfully different. I used black beans instead of kidney, otherwise followed recipe exactly. I would definitely make them again. Everyone loved them except my 3-year-old, who took one bite and spit it out, but this was not surprising.
These are delicious & nutritious! BACKGROUND: When I was in Ohio visiting my cousin, after a show we went to this hole-in-the-wall burrito joint & she told me "You HAVE to try the sweet potato burritos"! I was game...and they were so yummy....so that's why I looked this recipe up. Followed it exactly (Trader Joe's black beans instead) and L-O-V-E-D it...whole wheat tortillas too!
i ONLY tried these cuz they said ADDICTIVE -- THEY ARE!! Very yummy, there is something about the sweetness of the potatoes and the heartiness of the kidney bean mixture that is truly magical (and these are SUPER SUPER EASY to make).. i've made so many recipes that are difficult that don't taste good at all..FINALMENTE!!!! :-D
These were just OK. I wasn't a fan of the sweet potatoes in my burrito. I think I will stick to my regular bean and rice burritos.
Not our thing. We love all the ingredients, but just not all together in this recipe.
I subbed out black beans for kidney and changed the way I prepared the burritos ever so slightly, but in the end, they came out wonderfully. Thanks for finding a way to utilize sweet potatoes in a way that doesn't come out tasting like an overly sweet and beyond rich side dish!
These are delicious! To all skeptics out there, give these a whirl as everyone who has sampled mine have loved them. They are great with the usual Mexican food style garnishes: sour cream,salsas, avocado,etc or by themselves. I also agree with other reviewers that they reheat well in the microwave if refrigerated or from frozen if you want to keep a "pre-made" meal on hand for days when you're short on time. **Tip: if you really want to save time or just like to be a little lazier on occasion, you can forget about cooking the beans/spices and instead warm up a can of ranch style beans. You get the same flavor, less hassle, and you don't even need to mash the beans before putting them in the tortillas. This is how I made my last batch and everyone loved them just as much.
I think that this is a very good base recipe, something that people could add anything to and it would still taste pretty good. I made a few adaptions myself. I used vegetable stock instead of water, i used far less chili powder, and i added a big handful or fresh chopped cilantro and mixed in it before serving. Listen to reccomendations: Sour cream compliments it very well.
These are outstanding! The recipe is great as written, but these burritos also turn out delicious when the ingredients are switched up (ex: mix in black or pinto beans with the kidney beans). I like to season the sweet potatoes with a bit of cumin, cayenne and chili powder. I often make big batches of these and freeze them--heat in the microwave for about 90 seconds on both sides.
This recipe was strangely…DELICIOUS!!! I was a little skeptical about trying this recipe but with all the high ratings I decided to give it a try. This definitely has a unique flavor, but it is really tasty and healthy too! I followed the directions exactly. Next time when I make these I think I am going to follow other reviewers and use black beans. I imagine it will taste great with them too. These also freeze beautifully. To re-heat I just wrapped them in a paper towel and threw it in the microwave for a couple minutes. Thanks for a FANTASTIC recipe!!!
Wow this makes a LOT of burritos! These were good...they didn't wow me and I am the only one who will eat them.
I just tried this recipe, and I loved it! My husband could not stop saying how good it was!!! I served it with a little Tapatio for some more spice, but it really didn't need it. Great recipe!
I used 3 cans black beans and four sweet potatoes. I ran out of sweet potatoes before the beans. Used 1 tablespoon ancho chili powder in place of regular. I added diced raw red pepper. I topped out of the oven with sour cream, lettuce, tomatoes, green onion, cilantro. Tasty and makes a lot. Liked the smoky vs. sweet taste. Think they would be great with spicy mango salsa.
This was so delicious!! I really appreciated how much sweetness the sweet potatoes added to the dish!! The only warning I'd give though is, if you make a big batch and are planning to use it over a few days...the beans aren't as appealing and become a bit hardend. So make sure you are making the appropiate amount for the appopiate amount of people if you don't feel like wasting any food or feel like eating hardened beans. :) Only a suggestion....
i have made these many times me and my kids (ages 7 and 3) love them!!! i was in a hurry the other day so i just opened a can of yams and a can of black beans i already had choped onin and tomatoe and addded a little garlic salt to beans it was perfect, quick and healthy. my kids love sour cream on these burritos i like salsa, guacomaloe, any kind of lettuce maatchstick carrots or even abbage but plain is also awsome.
This was good, I did a one change; I made it with re-fried beans and I'll say that the amount of cumin was too strong; so I would advise to cut down on that. Other than that, go for it.
Delicious- I am no stranger to combining sweet potatoes and black beans (I make a quesidilla with monteray jack cheese and green onions) so I knew my family would love this. Changes- black beans, accidentally forgot the chili powder, and started with 1/2 cup of water then eyeballed it to a good consistency which was almost 1 cup water total. I bought 2 pkgs of tortillas (16 total) and wound up making 15 burritos. I froze half as reviewers have said they reheat good.
Really quite good. I agree with many comments that you may want o add more cayenne pepper to bring the heat up. The prep time posted is understated, plan on about another 45 minutes to cook the sweet potatoes.
I forgot to read the whole recipe and I was sooo excited to try these that I cooked the sweet potatoes, mashed them up ( I left the skins on as well) and add the rest of the ingreds, I put the beans in whole. I also used black beans instead of the kidney beans, OOPPSS, but it only gave this dish even better texture! This was really yummy! My 19 yo DD liked it and I even took one of them to Curves so the Lady that works there could have one too. She took one bite and declared it Delicious! Thank you Karena, another successful Meatless Monday!
This was really good! Even my sweet potato hating boyfriend loved it. I didn't mash up the beans (used black beans) at all, & I added a little pinch of cinnamon to the sweet potatoes...then I mixed the sweet potatoes & beans together before putting them into the tortilla. Oh, also added omitted the water & added a Tbsp of lime juice!
I was very skeptical of this recipe, but I was proven wrong. Delicious! I'll use less water next time, as the beans were runnier than I would have liked.
Decidedly unusual. They aren't bad, nor are they stellar. They're odd. I'm glad I tried them but no one was willing to have them again.