Sweet Potato & Pinto Bean Burrito

2.13.17 / Comment


Plant-Based Dinner

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!


Nutrient Booster: Pinto Beans

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 and Pinto Bean Burrito

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings


Sweet Potatoes:

  • 3-4 sweet potatoes (3 cups mashed), washed, peeled and diced
  • 1/4 tsp vanilla extract
  • 1/4 tsp ginger, ground
  • 1/4 tsp cinnamon
  • 1 tbsp orange juice
  • 1 tsp maple syrup

Pinto Beans:

  • 1 tsp olive oil
  • 1/2 cup onion, diced
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1 cup water
  • 2 (15 ounce) cans pinto beans, drained and rinsed
  • 1 tsp low sodium coconut aminos, tamari or soy sauce


  • 1 tbsp jalapeno pepper jelly
  • 6 tortillas


Sweet Potatoes:

  1. 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.

  2. 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.

Pinto Beans:

  1. 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.


  1. 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.

Recipe Notes

*These can be individually frozen and reheated. Date and label the burritos and seal the container tightly.

*You could sprinkle cheese on the burritos if desired. Cheese is not included in the nutrient analysis. 

Nutrient Analysis:
Serving size: 1 serving, Calories: 435 calories, Fat: 13 grams, Saturated fat: 3 grams, Carbohydrates: 68 grams, Sugar: 8 grams, Sodium: 470 milligrams, Fiber: 12 grams, Protein: 10 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 DM1 et al. https://www.ncbi.nlm.nih.gov/pubmed/17634169

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