Provide a plant-centric meal for dinner tonight with our Sweet Potato and Pinto Bean Burrito! Adding more plant foods to your daily diet is a great way to increase your overall health while still including high flavor profiles into your dishes, and this recipe is certainly no exception. Many people tend to only eat sweet potatoes once a year (we’re looking at you, Thanksgiving!), but they can be enjoyed in a multitude of ways throughout the entire year. Check out our Sweet Potato Sorghum Muffins, Sweet Potato Corn Chowder, Red Lentil Soup with Sweet Potatoes, or Sweet Potato Bites for more inspiration on how to use this earthy root in the kitchen. With flavor combinations such as these, even omnivores are sure to fall in love!
To add some extra flavors and textures to the mashed sweet potatoes, we added pinto beans to this burrito. We love using these beans because they are a good source of protein, fiber, vitamins, and minerals, which makes them an ideal plant-based source to include into a daily diet. In fact, studies have shown that eating pinto beans can reduce risks for cardiac heart disease, as they can lower serum total cholesterol and LDL cholesterol (1). Eating pinto beans are also a good choice for people who have diabetes, hypoglycemia or insulin resistance; due to the pinto beans’ high fiber content, it stabilizes blood sugar levels by providing a slow and steady stream of energy. So go ahead and enjoy incorporating pinto beans into your diet–it’s a great way to ingest plant proteins and increase health at the same time.
Sweet Potato & Pinto Bean Burrito
- 3-4 sweet potatoes (3 cups mashed), washed, peeled and diced
- ¼ teaspoon vanilla extract, preferably alcohol free
- ¼ teaspoon ginger, ground
- ¼ teaspoon cinnamon
- 1 tablespoon orange juice
- 1 teaspoon maple syrup
- 1 teaspoon olive oil
- ½ cup onion, diced
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 1 cup water
- 2 - 15 ounce cans organic pinto beans, drained and rinsed
- 1 teaspoon low sodium coconut aminos, tamari or soy sauce (see note)
- 2 cups sweet potatoes, mashed
- 1 tablespoon jalapeno pepper jelly
- 6 tortillas, gluten free if necessary
- 4 quart saucepan
- Steamer basket
- Medium size bowl
- Medium saucepan
- Wooden spoon
- Place 3-4 inches of water in the bottom of a 4 quart saucepan. Bring to a boil, then add a steamer basket on top. Place the sweet potatoes in the steamer basket and simmer for about 20 minutes until the sweet potatoes are soft.
- Place cooked sweet potatoes in a medium size bowl then add the ginger, cinnamon, orange juice and maple syrup. Mix with a fork to combine, and set aside.
- In a medium saucepan over medium heat, add olive oil and onions. Sauté for about 3-4 minutes until translucent. Add the chili powder and cumin and mix.
- Add the beans, water, and coconut aminos. Mash the beans with a wooden spoon and continue to cook for about 8-10 minutes.
- Add the mashed sweet potatoes and jalapeno pepper jelly, and cook for another 3-5 minutes until warm. Add more water if necessary.
- Serve with warm tortillas.
*Sweet potatoes could be baked in 400 F on a lined baking sheet for 35-45 minutes until soft.
* The gluten free teff wrap we used has 390 milligrams sodium.
*These can be individually frozen and re-heated. Date and label the burritos and seal the container tightly.
Serving size: 1 serving Calories: 470 calories, Fat: 20 grams, Saturated fat: 5 grams, Carbohydrates: 60 grams, Sugar: 8 grams, Sodium: 595 milligrams, Fiber: 9 grams, Protein: 12 grams, Cholesterol: 0 milligrams
(1) Pinto bean consumption reduces biomarkers for heart disease risk. J Am Coll Nutr.
2007 Jun;26(3):243-9. Windham DM
1 et al. https://www.ncbi.nlm.nih.gov/pubmed/17634169