Sweet Potato Burritos

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Sweet Potato Burritos

Yield: 4-6

Sweet Potato Burritos

As you already know, we love Mexican food. I have never met a burrito I did not like! This one is no exception. We love these! Give them a try and you will, too!


2 regular limes (juiced)

½ regular red onion (chopped)

2 regular green onions (chopped)

2 large sweet potatoes

1 regular tomatoes (chopped)

1 package Ezekiel Tortillas

½ cup corn (frozen)

1 15 oz cans black beans (drained and rinsed)

½ cup cashews (raw)

1 ½ cups salsa

¼ cup nutritional yeast

1 Tbsp coconut oil

ground turkey (optional)


  1. Gather your ingredients.
  2. Preheat oven to 400 and bake your sweet potatoes until soft (about 45 min).
  3. Measure out 1 Tbsp coconut oil (you may have to melt), cashews, and nutritional yeast.
  4. Add cashews to food processor and grind to fine meal.
  5. Add nutritional yeast to the cashew meal and pulse to mix together.
  6. Add coconut oil and pulse until the meal is most. Set meal aside.
  7. Prepare and measure the remaining ingredients.
  8. When potatoes are done, place them in a large mixing bowl. Set oven to broil.
  9. With a fork, mash potatoes with lime juice.
  10. Add tomatoes, onions (red), and beans to the potatoes and mix with fork.
  11. Spoon the potato mixture evenly into the 6 tortillas and roll and place in large baking dish.
  12. Top with salsa and broil for 3 min.
  13. Top with cashew mixture, corn, and broil for another 2 min.
  14. Remove and top with green onions and serve.

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