Sweet Potato Burritos

Sweet Potato Burritos

recipe serves 6 people



Nutrition analysis per serving: 
Energy (kcal)  398 
Protein (g)  16.6 
Total Carbohydrate (g)  62.6 
Of Which Sugars (g)  10.3 
Fat (g)  10.7 
Saturates (g)  4.7 
Fibre (g)  11.3 
Salt equivalent (g)  2.54 





15ml vegetable oil 

1 onion, chopped 

1 clove garlic, minced 

600g canned kidney beans, drained 

225ml water 

1 tsp chilli powder 

¼ tsp ground cumin 

10ml prepared mustard 

Pinch of cayenne pepper, or to taste 

25ml soy sauce 

400g cooked and mashed sweet potatoes 

6 (10 inch) flour tortillas, warmed 

120g shredded cheddar cheese*  



  • Preheat oven to 175°C. 
  • Heat oil in a medium skillet, and sauté onion and garlic until soft. Stir in beans and mash.  
  • Gradually stir in water and heat until warm. 
  • Remove from heat and stir in the chilli powder, cumin, mustard, cayenne pepper and soy sauce. 
  • Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. 
  • Fold up tortillas burrito style and place on a baking sheet.  
  • Bake for 12 minutes in the preheated oven and serve.  


This dish goes well with a crispy green salad. 


*Note –  use a vegetarian/vegan cheese as a cheddar alternative as needed.