Friday, June 5, 2009

Sweet Potato & Black Bean Burritos w/ Spicy Red Sauce

This fantastic combination of sweet potato, black bean and greens is DEEElicious! My family loves it and my hubby specifically requested this when I made the big pot of black beans last Sunday. Sweet potato in Costa Rica is called "camote" and doesn't look anything like the sweet potatoes I'm used to in the states. It has a really thin, pinkish-color skin with a hard cream-colored flesh and a great earthy, sweet taste. I guess I can say that this dish is very Costa Rican because all the ingredients are common and grown in Costa Rica!

The yummy-tummy meal is high in protein, vitamin A and iron. Great for breakfast, lunch or dinner (we personally love having it for lunch) AND makes great leftovers. The spicy red sauce is so simple, yet plays nicely with the sweet potato and black bean. You can make it spicy or mild. NOTE: Make red sauce before starting on the main dish.

Sliced avocado, Latin American kraut and crumbling goat cheese make fantastic garnishes. Buen Provecho!

Sweet Potato & Black Bean Burritos
By Marillyn Beard
  • 1 Tbsp. coconut or olive oil
  • 1 large (or 2 small) onion, chopped
  • 2 large sweet potatoes, diced (about 3 cups)
  • 2 cups black beans, cooked and with a little cooking water
  • 2 cups chopped greens (I used beet greens and spinach)
  • 4 garlic cloves, minced
  • sea salt and pepper to taste
  • Large sprouted or soaked whole grain tortillas
Heat oil in large skillet. Add onions and saute till lightly brown and soft. Add sweet potatoes, cover and cook till tender. Stir in beans, greens and garlic. Cover and cook till greens are slightly wilted. Add water, if needed, to prevent burning. Add sea salt and pepper to taste.

Spicy Red Sauce
By Marillyn Beard
  • 1 small onion, finely chopped
  • 1 Tbsp. coconut or olive oil
  • 2-4 tsp. chili powder (mild or hot)
  • 1 tsp. ground cumin
  • 2 tsp. dried oregano
  • 2-4 garlic cloves, minced
  • 3 cups fresh tomato puree (about 5 small or 3 large)
  • sea salt to taste
Heat oil in medium-size pan over medium heat. Add onion and saute till golden brown. Stir in chili powder, cumin, oregano and garlic. Saute till fragrance (about 1 minute). Put tomatoes in your Vita-Mix and blend till smooth. Add the puree into pan and bring it to a light boil. Lower heat and simmer till slightly thicken (about 15 minutes).


  1. That looks completely beautiful! What a fantastic combination of flavors. I make similar red sauce, but using lard instead of coconut oil. I bet the coconut oil would taste fantastic, though.

  2. Great pic Mare! I make a black bean burrito almost exactly like that but without the sweet potatoe. I'll have to try it with the sweet potatoe and feta. Sounds yum! It's my usual quick lunch meal:)

  3. This may seem like common sense but what kind of black beans do you use? I rarely cook with beans but want to do more of it. Thanks!:)

    1. Hello LaCinda, black beans are sometimes called Black turtle beans, but at most stores you will find them simply labeled as "black beans". Enjoy!


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