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Sweet Potato & Black Bean Burritos


4 cup Organic Sweet Potatoes cubed peeled
2 tablespoons Water or Broth for sautéing
2 1/2 cups Organic Yellow Onion diced
3 cloves Organic Garlic minced
1 tablespoon Jalapeno Chile fresh green minced
3 teaspoons Cumin ground
3 teaspoons Coriander ground
3 1/2 cups black beans - cooked
2/3 cup Cilantro lightly packed
2 tablespoons Lemon Juice (use Lemon Juice)
1 tablespoon Salt
8 inch Tortillas Fire Roasted Salsa for topping


Preheat oven to 350 degrees. Place sweet potatoes in a pot with water to cover.

Cover pot and bring to a boil. Simmer until tender, about 10 minutes. Drain and set aside.

With the 2 tablespoons of water or broth in a non-stick skillet, sauté the onions, garlic, and the Jalapeno.

Add more liquid if necessary to keep from sticking.

Cover and cook on medium-low heat, stirring occasionally until onions are tender, about 7 minutes.

Add the cumin and coriander and cook 2-3 minutes, stirring frequently.

Remove from the heat and set aside. In a food processor, combine the beans, cilantro, lemon juice, salt, and the cooked sweet potatoes.

Puree until smooth. Transfer to a large mixing bowl and mix in the cooked onions and spices.

Spray a large baking dish with cooking oil. Spoon about 2/3 to 3/4 cup of the filling into the center of each tortilla, roll closed, and place the seam side down in the baking dish.

Cover tightly with foil and bake at least 30 minutes, until piping hot. Serve topped with salsa.