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Kale, Black Bean, Sweet Potato Burritos

July 24, 2012

kale, black bean and sweet potato burrito

Recently, The Freds have been reassessing the foods that we buy vs. make from scratch. Over the past few years as we’ve taught ourselves to cook, we’ve been almost fully in the make from scratch camp. Having this frame of mind is partially due to our frugal nature and partially due to our need for competition and challenge. Making homemade versions of our favorite foods that are just as good as or better than what can be bought in a store or restaurant has been a driving force in our learning to cook and bake. But now that we’ve felt comfortable in the kitchen for a while, we find ourselves reconsidering our previous ethic of make it or go without. Especially now that the summer has hit us fully, we don’t always want to spend the afternoon baking a perfect brioche or laboring over homemade ricotta when we can purchase these items from local producers with delicious products.

We’re still figuring out which of our foods we want to continue making for ourselves and which we want to purchase ready-made, but one such item we’ve agreed on this summer is wheat tortillas. Purchasing these from the store makes whipping up a delicious, healthy summer meal much more effortless. Take these burritos for example – we stuffed our tortillas with our favorite sweet and savory super foods – Kale, black beans and sweet potatoes, for an easy, filling, weeknight dinner.

As the Freds continue to debate make vs buy, we’d love to hear from our readers! How do you all decide what to make from scratch and what to buy ready-made?

sour cream on tortillasour cream and sweet potato on tortillakale, black bean and sweet potato burrito

Kale, Black Bean, Sweet Potato Burritos 

Serves 4

Fred suggested that rice or quinoa would be a nice additional stuffing here, but I liked these just how they were.


1 large sweet potato, cut into 1/2″ cubes

1/2 red onion, finely chopped

3 cloves garlic, minced

1/2 tsp. mild chile powder

1 tsp. ground cumin

1/2 tsp. ground mexican oregano (optional)

1 bunch kale, washed and cut or torn into 1 to 2 inch pieces

1 can black beans, well rinsed and drained

4 wheat tortillas

Suggested Garnishes

sour cream


hot sauce


First, toss your sweet potatoes in oil to coat lightly, then spread onto a baking sheet in a single layer and roast at 425 degrees until well caramelized, about 20 minutes depending on the size of your pieces, shaking halfway through.

While your sweet potatoes are roasting add a splash of olive oil to a dutch oven or saute pan set over medium heat. Once hot add your red onion and saute until lightly browned, about 5-6 minutes, then add you garlic and spices and cook an additional minute or two. Add your kale with a splash of water or broth and cook, stirring frequently until just wilted. Add your black beans and continue cooking, stirring often until heated throughout. Remove from heat and set aside until sweet potato is finished roasting.

Spread a generous amount of sour cream onto a warmed tortilla and top with sweet potatoes, kale-bean mixture and avocado if using. Roll into a burrito and enjoy!

2 Comments leave one →
  1. Gail permalink
    August 17, 2012 7:42 pm

    Oh, TY !! TY so much! This is RIGHT up my alley! I am relatively new to greens, I was not raised to eat them. I read the title of the recipe to my husband, and he says Babe, that is all you :o) Can’t wait to try it :o) GOTTA love the ‘net :o)

  2. Rachel permalink
    August 17, 2012 10:29 pm

    Looks great! I think I just decides that hubby’s & I will be eating these instead of black bean burgers next week! 🙂

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