Best  Sweet Potato Black Bean Burrito (For The Freezer) Recipe

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This burrito is full of energy and can be frozen. It has sweet potatoes, black beans, chicken, cheese, and rice.


For the rice: – 1 cup long grain rice – 2 1/4 cups water – 1 Tablespoon butter – 1 bay leaf – Fat pinch salt – 1/4 cup chopped cilantro leave – Fresh lime juice, salt, and pepper to taste For the sweet potatoes: – 2 very large or 3 medium sweet potatoes, chopped – 1 large yellow onion, thinly sliced – 2 Tablespoons coconut oil – 2 Tablespoons real maple syrup – 1 teaspoon smoked paprika – 3/4 teaspoon chili powder – Salt and pepper


For the black beans: – 2 cans black bean – 1 1/2 teaspoons chili powder – 1/2 teaspoon cumin – 2 cloves garlic, minced – Fat pinch sugar – Salt and pepper, to taste For the burritos: – 2 cups chopped or shredded rotisserie chicken – 2 cups shredded monterey jack cheese – 10 large burrito tortillas (I used spinach tortillas)


For the rice: Rice, water, butter, bay leaf, and salt in a medium sauce pan. After boiling, lower heat to low, cover, and simmer for 18–25 minutes to absorb liquid.

Step 1

Leave covered for 5 minutes after heating. Fork-fluff the rice in a bowl. Add cilantro and season with lime juice, salt, and pepper.

Step 2

As with sweet potatoes:- Pre-heat the oven to 425. Mix sweet potatoes and onions with coconut oil, maple syrup, paprika, and chilli powder in a bowl. Sprinkle Kosher salt and pepper generously. 

Step 3

Spread on one or two baking sheets, depending on size. Roast and stir 15 minutes. Continue roasting for 10–20 minutes until sweet potatoes are tender and caramelising.

Step 4

For black beans:- Heat all ingredients in a sauce pan on medium. Continue heating, stirring periodically. Stop cooking.

Step 5

To make burritos:- Spread burrito shell. A little right of centre, layer rice, sweet potatoes, black beans, and chicken with an inch on top and bottom. Top with cheese. 

Step 6

Fold the shell bottom up and top down, then roll the burrito right to left. Proceed with remaining shells and fillings. Wrap with saran wrap and store in a ziplock freezer bag. 

Step 7

To reheat, take tortilla from saran wrap, cover in moist paper towel, and microwave for 1 minute. Flip and microwave another minute if needed.

Step 8

 Try a few minutes in the toaster oven. Serve with salsa, guacamole, sour cream, or hot sauce.

Step 9

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