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Sweet Potato Black Bean Roll-Ups


"Great recipe idea for 'Meatless Mondays!' Don't let the ingredient list fool you. The flavor combination is awesome. Plate these up with the fold-side down and they will travel better! I never bring any of these home from a potluck."
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35 m servings 191 cals
Original recipe yields 16 servings

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  1. Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until translucent, 10 to 15 minutes. Stir in peanut butter until melted, 2 to 3 minutes. Mash sweet potatoes into onion mixture; cook and stir until heated through and creamy, about 5 minutes. Fold in cilantro and black beans.
  2. Stack tortillas on a microwave-safe plate and cover with a paper towel; cook in microwave until just warmed, about 30 seconds. Spread sweet potato mixture onto each tortilla; fold each tortilla around the filling, creating an envelope shape. Top each with a dollop of sour cream. Cut each roll-up in half; serve with salsa.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 191 calories; 5.6 g fat; 30.2 g carbohydrates; 5.8 g protein; 2 mg cholesterol; 286 mg sodium. Full nutrition

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Read all reviews 5
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I used home cooked black beans and sweet potatoes that were leftovers. I didn't have flour tortillas so I used corn and omitted the cilantro. It went over well. I thought next time I'll increa...

I used the basic proportions, cooking up my own sweet potatoes, dried black beans and whole wheat tortillas. These have wonderful taste, and are easy to put together!

very good, I really like the addition of peanut butter, unexpected but delicious. these are a good lunch option sine they are so filling and easy to take to work. thanks for sharing!

This recipe tastes good but it smells like funeral flowers to me so I don't think I'll make it again.

I did not care for this recipe.