Sweet Potato and Black Bean Burritos: aka Halloween Burritos

Like many who love food, I love holiday cooking, but I never thought of Halloween as a big cooking event.  However, as I was making these burritos I realized they were perfect for Halloween.  Not only are they the right colors (orange and black), but they can be made in advance (perfect for those trying to get trick or treaters off), and if you are careful with the cheese, a healthy start to the candy eating.

I first heard of these from my friend Cara. I was intrigued, but did not make them for a few years until I was trying to think of something to make to bring to her after baby number 3 was born.  And, in the not quite two years since then, I have become a huge fan.   Below is the basic recipe and a spin off.

Sweet Potato and Black Bean Burrito

  • Splash of olive oil
  • 4 medium to large sweet potatoes
  • 1 large onion, chopped
  • 2 cloves of garlic, chopped
  • 2 cans of black beans, rinsed
  • 2 red peppers, chopped
  • Seasonings – your choice – I usually use a little powdered chipotle pepper, cumin, cayenne, or paprika also work great
  • Monterey Jack or Pepper Jack cheese
  • Tortillas – your choice, I’ve used corn, flour, spinach, tomato, and whole wheat

Sauté the onions and garlic in olive oil, add the sweet potatoes.  Depending on your vegetables, you may need to add a little chicken broth or water to keep it from sticking. As the potatoes begin to soften, add the peppers, beans, and seasoning.  Let it cook until the potatoes are soft, about 30 minutes. 



Lightly moisten the tortilla and warm it up, you can either wet a (clean) dish towel or place them in an oven, or paper towels in the microwave. Take one tortilla; add some cheese, the bean mixture, fold two ends in, and roll.  Then wrap in foil.  At this point, you can refrigerate, and reheat later or immediately put it in the oven so everything melts together.  You can also put it in George Foreman grill for a Panini like finish.


The recipe above can be scaled up or down based on your household.  This makes 6-8 burritos, depending on your potato size and your tortilla.  They freeze pretty well and it is nice to pull them out in the winter.  But the recipe below is a little more decadent and freezes really, really well.

Sweet Potato and Black Bean Burrito en Casserole

Make the recipe as above, but use a smaller amount of cheese in the burrito.  Line all of the burritos up in a casserole dish.   Make a white cheese sauce (below) and pour over the burritos.  Bake at 350 for about 45 minutes until nice and bubbly.  I cover with foil for the first 30 minutes.

  • 2-3 tablespoons of butter
  • Just under a ¼ cup of flour
  • 1-2 cups of milk
  • ½ cup of sour cream
  • 2 cups of cheese – Pepper Jack or Monterey Jack

Melt the butter and add the flour to create a roux, add milk, and simmer until it begins to thicken.  Add the cheese and sour cream, stirring frequently.

Cool and cut into individual servings to freeze.  When you are ready to serve, you can either plan ahead defrost in the fridge or do straight to the microwave.  I usually add a splash of water when I reheat it.





About cookbooksandceilithe

For the past two years, I've been working more than full-time while getting my MBA. Now, that graduation has come and gone, I want to indulge in two of passions - cooking and entertaining.
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One Response to Sweet Potato and Black Bean Burritos: aka Halloween Burritos

  1. Pingback: Southwest “Stir Fry” | Cook Books & Ceilithe

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