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Closeup of a sweet potato black bean burrito topped with cilantro yogurt sauce in a whole wheat tortilla

Sweet potatoes are packed full of vitamins and minerals and tons of fiber, plus they taste great.  This meal is simply a good- for- you, feel -good -about -what -you’re -eating kind of meal.

I start out by baking the sweet potatoes in a 400 degree F oven for about 45 minutes.  I take them out and let them cool.

Three baked sweet potatoes on an aluminum foil lined baking sheet

After they’ve cooled, I peel off the skins.  They come off quite easily.

Peeling the skin off of a baked sweet potato on an aluminum foil lined baking sheet

Meanwhile I sauté the onions, garlic and jalapeño pepper in a little olive oil. Then, I add the beans, sautéing them for a few minutes, and finally I add the chopped, cooked sweet potatoes and stir and cook just a couple of minutes more so all the flavors simmer together.

I used whole wheat tortillas to hold all that goodness together and garnished each burrito with fresh spinach, cheese and a tangy Cilantro Yogurt Sauce.

Sweet potato and black bean burrito topped with cilantro yogurt sauce and shredded cheese in a whole wheat tortilla on a plate

For the sauce, I combined greek yogurt, cilantro, jalapeños and lime juice in a food processor and pulsed until I got a creamy consistency.  I seasoned the sauce with salt and pepper.  This sauce would be wonderful over grilled vegetables as well.  It’s creamy and tangy and totally good for you.

Open-faced sweet potato and black bean burrito topped with cilantro yogurt sauce and shredded cheese on a whole wheat tortilla on a plate



3 large sweet potatoes

2 Tablespoons olive oil

1/2 cup chopped onion

3 cloves garlic

1 Tablespoon fresh minced jalapeños

1 teaspoon cumin

1 teaspoon corianter

1 can black beans, rinsed and drained


1 cup Greek yogurt

1 cup cilantro, trimmed

1 teaspoon chopped jalapeño

the juice of 1/2 lime

1/2 teaspoon salt

1/4 teaspoon pepper


Preheat the oven to 400 degrees F.

Scrub the sweet potatoes and prick each sweet potato several times with the tines of a fork.  Place the sweet potatoes on a rimmed baking sheet lined with foil.  Bake until potatoes are tender, about 45 minutes. Remove them from the oven and set aside.

In a large skillet on medium high heat add the two tablespoons of olive oil.  Add the chopped onion and sauté for two minutes, then add the garlic and the jalapeño and sauté 2 minutes more.  Add the cumin and the coriander and stir in the black beans.

Peel the skin off the sweet potatoes and chop them into bite sized pieces and add them  to the pan and stir well.  Remove from heat.

Sweet potatoes chopped into squares

To make the Cilantro Yogurt sauce:  Combine the all the ingredients in the food processor and pulse several times until desired consistency.

Scoop the sweet potato and black bean combination into the heated tortillas.  Top with the spinach and cheese then finally drizzle with the sauce.

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Hi, I’m Joanie and welcome to ZagLeft where we share favorite recipes as well as exciting travel experiences that we’ve enjoyed while always trying to take the road less traveled.

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    1. Theresa,
      Yes, I’ve made the sauce ahead of time and it kept well. Just give it a stir and it’ll be fine.