top of page

Like many of you, I feel like every morning begins with the question "What am I going to send the kids for lunch today?" This black bean sweet potato burrito filling is easy to make the night before (throw the sweet potato in the oven while you are cooking dinner) and stands up well in the lunch box. You can certainly serve it for dinner, but it makes an easy and filling lunch option too.  



1 small sweet potato

1/2 cup cooked black beans (if you use canned, just drain them)

1/2 t cumin

1 clove garlic, crushed

2T olive oil

1/2 t salt

1 T lime juice (juice from about half a lime)

3/4 cup Greek yogurt


Bake the sweet potato until it's soft (about 45 minutes at 350, though check it periodically, as the size of the sweet potato will impact cooking time). Cut it open and let it cool slightly. In a blender (or food processor), mix the black beans, cumin, crushed garlic, olive oil, salt and lime juice. Once slightly cooled, add the sweet potato flesh and Greek yogurt. Mix. If you keep mixing, it'll be smooth. I like it a bit chunky, so I just mixed until everything was just well blended. Add to a tortilla, with a bit of avocado, roll it up, wrap it in wax paper and put it in the lunch box. This also makes an outstanding dip for cut veggies, like peppers and cucumber.


Makes about 4 burritos. 


bottom of page