Sweet Potato Burrito with Avocado Sauce

I know, I know, you would think as a Nutritionist that I would love sweet potatoes because they are considered to be nutrient dense, etc., etc., but I don’t – well not usually.

Full disclosure – I really love sweet potato wedges that have been baked with spices and served with a siracha aoli but it is really the aoli that I like, not the sweet potatoes.

In this recipe, I like the sweet potatoes!  You can’t go wrong with an avocado sauce along with all the toppings.


P.S. It does actually look better that the photo.  I will have to retake the photo next time I make it.


2 medium sweet potatoes                             1 1/2 to 2 Tbsp extra-virgin olive oil

½ tsp cumin                                                    1/2 tsp smoked hot paprika (or chipotle powder)

¼ tsp cayenne                                                 Sea salt and black pepper, to taste

4 to 6 whole wheat tortillas                           2 roasted red peppers

2 cups cooked black beans or 1 can black beans, rinsed and drained

1+ cup shredded Jack cheese

Avocado Sauce

2 ripe avocados                                               1 cup mild/medium salsa verde, or Tomatillo sauce

2 garlic cloves, roughly chopped                    1-2 tsp fresh jalapeño, deseeded, roughly chopped

1 lime, juiced                                                  1/4 cup packed cilantro leaves

Up to 2 Tbsp water, to thin as necessary      Sea salt, to taste



Optional:  1 1/2 cups chopped romaine lettuce; 1 small red onion, finely chopped; finely chopped jalapeño; sour cream

Preheat the oven to 450. Scrub and peel the sweet potatoes and chop into chunks. Toss the sweet potatoes with the olive oil, cumin, smoked hot paprika, cayenne pepper and salt and pepper.. Pour the sweet potatoes onto a large baking sheet lined with parchment paper. Arrange the sweet potatoes evenly in a single layer. Do not overcrowd. Bake for about 45 minutes, flipping halfway, until they are golden and caramelized around the edges.

Make the avocado sauce: in a food processor, combine the avocado, salsa verde, garlic, jalapeño and lime juice. Blend. Add the cilantro and blend again. Add water to thin out the sauce if desired; the sauce should glop easily off a spoon. Taste and blend in some sea salt or add another squeeze of lime if necessary.

Make sure the oven is still on at 450.  Place your tortillas on a baking sheet lined with parchment paper. In the middle of each tortilla, put down a couple strips of roasted red pepper, then pour 1/3 cup black beans down the center and top it all with 1/3 cup roasted sweet potato chunks. Sprinkle 1/4 cup or more of jack cheese on top. Pull one edge of the tortilla over to the center of the burrito, then pull the opposite edge over to overlap a bit. Gently roll the burrito over. Repeat with remaining burritos. Bake your burritos for about 5 minutes on the middle rack, until the cheese is melted and the tortillas are lightly crisp.

Carefully transfer each burrito to a plate. Smother it in avocado sauce, sprinkle with ample romaine lettuce, some chopped red onion, jalapeño if you’d like and a dollop of sour cream.


Serves 4