Sweet Potato & Black Bean Burrito Filling (v, gf)

I came across this wonderful recipe on one lovely life, a really sweet little blog. It had been a long day and I had a mish-mash of seemingly unrelated ingredients in my pantry; the opportunity to use some sweet potatoes that had been hanging out in the potato bin since Christmas (! ugh, SO lazy) seemed like a good one. Plus, this is a mix and roast recipe that creates leftovers. Doubly good!

I tend to go for highly seasoned foods, and have been trying to cut out meat where I can- I feel so much lighter and more energetic when I turn down the meat content and up the veggies. This recipe fit the fast and meatless bill perfectly! Here it is:


(adapted from One Lovely Life)


  • 1 large sweet potato, diced. I left the skin on to retain more nutrients. You may peel if your heart so desires.
  • 1 medium onion, diced
  • 2-3 Tbsp taco seasoning (I used Ortega reduced sodium). Amount will depend on taste and how large your veggies are. You may use homemade seasoning if you’re an overachiever.
  • 3 tbsp canola oil. *you may use another oil, but I like to use a neutral oil with highly flavorful seasonings and high roasting temps.
  • 1 (14.5oz) can black beans, drained and rinsed
  • Tortillas or tortilla chips
  • Any toppings you’d like to add. I opted for Trader Joe’s Salsa Verde and Chobani plain, nonfat Greek yogurt in place of sour cream.

Directions: Preheat the oven to 375. Dice your sweet potato and onion; try to keep the dice of each fairly similar in size. This makes for a prettier dish and even roasting.

In a large bowl, toss all ingredients. Stir to coat well with oil and seasoning. Spread mixture out on a large baking sheet.
Roast for 30 minutes, stirring 15 minutes in, adding more olive oil if necessary. I used the 3 tbsp of oil as to avoid this.
Toss black beans and roasted vegetables and serve with chips or in tortillas. Trader Joe’s baked blue corn tortilla chips were DELISH with this filling, and added visual interest; the salsa verde, creamy white yogurt and blue chips made quite a pretty bowl of chow. The subtle sweetness of the roasted onions and sweet potato, paired with the smoky seasoning and black beans gives an unexpected punch of flavor. Top with what you wish, and enjoy! Here are my leftovers at work the next day:


Makes 4 servings for 4 hungry people.

4 thoughts on “Sweet Potato & Black Bean Burrito Filling (v, gf)

  1. Jessica Shipp

    Tried this tonight – omg, absolutely delicious!!! I would have never thought to use Greek yogurt as a sour cream substitute. Loved it! Can’t wait to try the new soup recipe next week. Thank you!!


    • I know!!! Greek yogurt is so versatile! I throw it in smoothies and soups all the time to add creaminess (and protein) with no fat. It’s good pretty much anywhere you’d use sour cream or mayo (on Mexican food, in potato salad, in dressings, in tzatziki sauce, etc.). Here are some easy conversions using Chobani:

      I’m so glad you liked the recipe!! So tasty and super fast!


  2. Brea

    Tried this recipe this weekend. We loved it! Chris devoured it!!! He was also surprised at how the greek yogurt did taste like sour cream. Will definitely make again. Thanks for sharing!


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