I’m all about making food in advance to save for a day when I don’t feel like cooking. I especially love to make breakfast foods so that we can grab and go when we need it. These fall into that category.

Sweet potatoes are a major crop in Louisiana, so I’ve always eaten and loved them. When I was growing up, they were used almost exclusively in sweets – sweet potato pie, candied sweet potatoes, etc. But in the last few years, they’ve been used for more savory dishes. Sweet potato fries, sweet potato soup, etc. That’s more of what this recipe is.

You’re going to need a few things for these. Basic stuff, really.

Sweet potatoes. You can certainly peel and chop your own, but I chose to save time with these:

Onions. You can certainly peel and chop your own, but I chose to save time with these:

Spanish rice. You can certainly make your own, but I chose to save time with this:

For real. These are that easy!

Sweet Potato and Black Bean Burritos

  • 2 10-oz. bags of frozen, cubed sweet potatoes
  • 1 10-oz. bag of frozen, chopped onion
  • 1 teaspoon of cumin
  • 1 teaspoon of garlic powder
  • 1 teaspoon of smoke paprika
  • 2 tablespoons of olive oil
  • 2 8.8 oz. bags of Spanish Style Uncle Ben’s Ready Rice
  • 1 15.25-oz. can of black beans, drained and rinsed
  • 3 cups of shredded cheese (I used a fiesta blend)
  • 1 cup of crumbled queso fresco
  • 12 large flour tortillas (burrito size)

Preheat oven to 400 degrees.

In a large bowl, combine sweet potatoes, onions, seasonings, and olive oil. Toss until everything is coated. Spread out onto a large baking sheet and bake for 30 minutes (or until sweet potatoes are tender). Remove from the oven.

Heat rice pouches in the microwave, one at a time, according to package directions. Dump into the same large bowl you used earlier for the potatoes. Stir in the potatoes and onions, the beans, and the shredded cheese. Stir until cheese is melted. Taste for seasoning and add salt, if needed.

On each burrito, spoon about 1/2 cup of the filling.

Sprinkle with the queso fresco crumbles.

Then roll your burritos. Wrap each one in foil.

And place the foil-wrapped burritos into large zippered bags.

Store in the freezer – or refrigerator, if you’ll be eating them soon.

Well Duh #1: When ready to eat, take from the freezer, remove from the foil and wrap burrito in a paper towel. Microwave for 2.5 to 3 minutes – or until warmed through. If eating from the fridge, only microwave for 1.5 minutes.

Well Duh #2: I was able to fit six burritos into each gallon-sized bag.

Well Duh #3: For an extra treat, after thawing and warming the burrito, brown all sides in a warm skillet until brown and crispy.

My tribe LOVES these! They have eaten them for snacks, breakfast, and even lunch. They are a real winner!