A filling vegetarian burrito packed with sweet potatoes and black beans, lightly fried till golden and crispy.
It’s a common myth that vegetarian dinners have to involve a salad that leaves you hungry, and my Crispy Sweet Potato Burritos go to prove it. I’ve discovered that there are so many great options for meatless dinners when it comes to the world of Mexican inspired dishes and foods! And there are so many options for dinners that will really satisfy and fill you up.
See my Baby Bella & Zucchini Tacos recipe!
To make these Crispy Sweet Potato Burritos, you’ll start with diced sweet potatoes, onions, and some garlic powder and salt. You’ll fry them up in a skillet with a little oil until the sweet potatoes are soft. Then, you’ll add in some butter, salsa, black beans, corn, cumin, and chili powder, and cook for a few minutes more. Next, you’ll divide the mixture evenly between the tortillas and top with cheese. Lastly, you’ll roll the burritos up, sides folded in and lightly fry till crispy and golden. Serve these with sour cream and some guacamole or avocado if you have it, and you will be a star.
One of the biggest benefits of having a couple meatless dinner recipes on the back burner is simply convenience. Have you ever left for work for the day, and realized that you forgot to pull your meat for dinner out of the freezer? I cannot be the only one who has done this. Having a couple dinners that don’t require a long drawn out process of defrosting meat when you get home are WINNERS. These dinners have come to my rescue quite a few times. So while meatless dinners might not be a part of your regular dinner routine, you’ll be happy to have a few of these for extra hectic days, or maybe just to switch up your routine.
Crispy Sweet Potato Burritos
Ingredients
- 3 small sweet potatoes, peeled and diced small about 3 1/2 cups
- 2 tbsp. oil
- 1/4 cup diced onion
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1 cup salsa
- 1 tbsp. butter
- 1 15 oz. can black beans, drained and rinsed
- 1/2 cup frozen corn whole kernel
- 1 tsp. cumin
- 1/2 tsp. chili powder
- 5 large flour tortillas
- oil for frying
- shredded or sliced cheese – mozzarella is recommended 2 slices per tortilla
Instructions
- In a large skillet, heat the 2 tbsp. oil. Add the sweet potatoes, onion, garlic powder, and salt. Fry on medium heat, stirring occasionally, until the sweet potatoes are tender. (about 15 minutes)Add: salsa, butter, black beans, corn, cumin, and chili powder. Stir everything together and continue cooking about 5 minutes more.Divide the mixture evenly between the tortillas. You'll use a really full 2/3 cup of the mixture, roughly, for each tortilla. Place the mixture in the middle of the tortilla, top with cheese, fold the sides in, and roll tightly. Heat oil in a pan over medium heat. (about 1/4 inch deep) Lightly fry the burritos, about 1 minute per side, or until golden. Serve with sour cream and additional toppings as desired.