Sweet Potato Black Bean Burritos

Prep 10 mins
Cook 22 mins
Total 32 mins

Sweet Potato Black Bean Burritos are stuffed with creamy black beans and delicious sweet potato, and topped with a homemade chipotle crème fraiche! It’s a great easy recipe for a healthy lunch.

For more healthy lunch ideas check out this Salsa Chicken Burrito Bowl recipe or Sweet Potato Coconut Curry Soup

Sweet Potato Black Bean Burrito Recipe

Sweet Potato Black Bean Burritos

So all that Rapture business didn’t end up happening. And to be honest, I was really counting on it happening. Not that I really wanted to die or anything, but I sure was counting on not being held accountable for everything I ate and drank this past weekend at BlogHer Food in Atlanta. It didn’t help matters that I was rooming with some of the most amazing girls, Lindsay of Love & Olive Oil and Erin of Erin’s Food Files.

We had a blast trying out just about any restaurant that was within walking distance of our hotel…which is never a good idea when you are in downtown and within walking distance of hundreds of restaurants! But we were smart and tended to wear dresses so we wouldn’t have any of those tight jean issues. 😉 But as Saturday night was approaching and we were drowning away our inhibitions in Pom Martinis and cupcakes I knew that the rapture might not be too bad of an idea.

Erin, Me, Lindsay

Sunday morning when I opened my eyes I knew that only two options could have occurred. Either I wasn’t saved (completely possible) or the rapture didn’t happen. So I sat up and made sure Lindsay was in the room. Because if anyone was going to be saved out of us three…it would have been the beautiful Lindsay. But luckily or is it unluckily? she was there…which meant for better, or worse, I had to be accountable for the past weekend.

These Sweet Potato Burritos Are Perfect For A Healthy Lunch

So here we are with one of my favorite healthy lunches. Sweet Potato Black Bean Burritos with Chipotle Crème Fraiche! They are vegetarian and packed full of vitamins and nutrients. The black beans and sweet potatoes make up 90% of the burrito so it truly is a tasty, ass friendly, meal. And the best part is that they freeze incredibly well! I don’t always want to make myself lunch, but being able just to pull one of these out of the freezer is so helpful. So in penance for all the fun I had last week and to prepare for my second trip this weekend back to Atlanta for Memorial Day Weekend, I plan on having these for lunch this week!

Vegetarian Burrito Recipe

Yield: 4 Servings

Sweet Potato Black Bean Burritos

Sweet Potato Black Bean Burrito Recipe

Sweet Potato Black Bean Burritos are stuffed with creamy black beans and sweet potato, and topped with a chipotle crème fraiche! Great for a healthy lunch!

Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes


For the burrito:

  • 1 teaspoon olive oil
  • 2 cups chopped onion (about 1 large onion)
  • 2 large garlic cloves, minced
  • 3 teaspoons coriander
  • 2 teaspoons cumin
  • 1 teaspoon white pepper
  • 1 teaspoon salt
  • 2 15.25 oz cans black beans, drained and rinsed
  • 3 cups mashed, baked sweet potatoes
  • 8 (10 inch) wheat flour tortillas

Chipotle Crème Fraiche:

  • 1/2 cup Creme Fraiche
  • 1 chipotle pepper in Adobo sauce (or half if you don't like it hot)
  • 2 teaspoons lemon juice
  • 2 tablespoons minced chives
  • 2 tablespoons minced cilantro


For the burrito: Preheat oven to 400 degrees.

Heat olive oil in a non stick skillet over medium heat. Add onions and garlic, sautéing until slightly browned and staring to become translucent, about 4-6 minutes. Then mix in the coriander, cumin, white pepper, and salt. Cook for 1 more minute and remove from heat.

In a food processor, pulse black beans and onion mixture until smooth. Finally fill each tortilla with about 1/3rd cup of both the bean mixture and the mashed sweet potatoes. Roll tortillas into burritos. Place on a cookie sheet sprayed with olive oil (or Pam). Bake for 15 minutes. Serve immediately with a healthy sized drizzle of Chipotle Creme Fraiche.

TO FREEZE: Right after rolling the burritos, wrap each burrito in a tight layer of saran wrap followed by a layer of foil. Freeze up to 3 months. When ready, unwrap completely and bake at 400 degrees for 30 minutes.

For Chipotle Crème Fraiche: Puree all ingredients in food processor. Then for proper drizzle consistency pop in the microwave for about 10 seconds.


Sweet Potato Black Bean Burritos adapted from Branny Boils Over, originally from Moosewood recipeChipotle Crème Fraiche adapted from Raptor Rubs

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 526Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 37mgSodium: 702mgCarbohydrates: 82gFiber: 19gSugar: 16gProtein: 18g

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23 Responses
  1. Sharon

    I saw these on all recipes.com and they were surprisingly good. Even my husband, who has something critical to say about almost every new recipe I make liked these.

  2. Ashley

    HOLY MOLY! These are DELICIOUS! A small piece of my soul died when I had the chipotle creme fraiche…Best. Topping. Ever. I drizzled some on my black bean and roasted red pepper/corn salad too.

    The burritos are delicious in their own right too…I used a jalapeno low carb wheat tortilla to add a little spice. I also used some of my little trader joe’s flat sandwich rounds too, since I ran out of tortillas.

    The best part is that Boyfriend hates black beans….so I get these delights all to myself!!!!!

  3. Sarah

    How are these ass friendly? If I’m calculating correctly, they are 900 calories per serving. Eek, that is one meal shy of my daily allowance.

    1. Jessica

      Hey Sarah,

      I just redid the calculations and without the Creme Fraiche sauce, you can have TWO burritos for 514 calories. That is using low carb tortillas as well.

      The Creme Fraiche sauce will add extra calories (not 400 calories, but some), but you can leave it out if you are worried!

  4. Francesca

    WOW! Made these last night for dinner. They.are.amazing! I actually just roasted the sweet potatoes and left them in small bites instead of mashing them. I thought a little bit of texture couldn’t hurt. Also, I used fat free Greek yogurt instead of the Chipotle Crème Fraiche. I’m eating another wrap right now for lunch which is why I figured I’d write about how yummy they are.

  5. Jim @ Comfort in Crumbs

    You are hilarious, you know that, right?

    I love the flavor combination in this burrito… especially that bright orange sweet potato in the middle. I didn’t get picked up in the rapture, either, so I’m officially making this for myself this week. It’ll give me a break from the spinach salads with tuna and grape tomatoes.

    It was an absolute pleasure meeting you at BlogHer Food; we have to plan more meetups for the southern folks so we don’t suffer so much withdrawal.

  6. Sarah James

    First off, you make BlogHer Food sound so much fun!
    Secondly, this meal looks fantastic. Officially on my weekly rotation.

  7. Paula at Dishing The Divine

    My mom is vegetarian and loves both sweet potatoes and black beans. I emailed this to her asking for her thoughts and she responded with, “I would love this!” So… I guess I know what to make next time she comes to dinner! 🙂

  8. Katie

    YUM! These look/sound delicious. And I am totally on a detox after last weekend. I need lots of vegetables in my life this week…

  9. ErinsFoodFiles

    FREAKING DELICIOUS! Looks amazing! I had so much fun! Thanks for putting up with me. And I sweartoGod I don’t usually drink that much!

  10. Suzy

    Cumin and sweet potatoes were lovers in a former life. I believe that to be true. That’s about my favorite flavor combo! The burritos look amazing!

  11. Rebecca

    That sounds absolutely delicious! I’ll definitely have to try it! I wonder how it’d turn out if I substitute Crème Fraiche with non-dairy sour cream. Hmm. Gotta give it a try! 🙂

  12. Jenny Flake

    You are so funny Jessica! These burritos look perfect! LOVED your dress Thurs night, gorgeous!! Hope to see you soon!

  13. Joanne

    I had one of those moments last night after eating a bit too much of the extra cookie dough I made for some cookie dough-infused cupcakes. I think I need a healthy dose (or seventy) of these for lunch AND dinner!

  14. Kendra Little

    Oh, fantastic. I love sweet potatoes and black beans, and I don’t think I’ve ever had them together. Making this for dinner tonight!

  15. Nelly Rodriguez

    Mmmmhm, this looks yummy! At first I though it was an egg yolk in there but then realized it was sweet potato. Delicious!

  16. Kim @ Feed Me, Seymour

    I made something similar about a month ago, but yours looks so much tastier! I really can’t wait to try these!

  17. Sunit

    Looks gorgeous! And hahaha I had bean burritos last night as well 😀 need to try out this sweet potato variation though, brilliant idea.

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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