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Crispy Sweet Potato Burritos
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Crispy Sweet Potato Burritos

Burritos stuffed with sweet potatoes, black beans, corn, salsa, cheese, and seasonings, and lightly fried till golden.
Course Main Course
Cuisine American, Mexican
Keyword burrito, Main Dish, mexican, vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Frying Time 10 minutes
Total Time 45 minutes
Servings 5 people
Author Katie

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.