Sweet Potato, Black Bean and Spinach Almost-Burritos

I think tacos were the product of an overstuffed burrito that was just too full to wrap and fold properly. Such was the case with today’s lunchtime meal: Sweet Potato, Black Bean and Spinach Almost-Burritos.

I really wanted these to be burritos because they’re usually less messy to eat. Given the number of fillings, these vegetarian delights had to be folded instead of wrapped.


Makes 2 “tacos”

  • 1/2 small sweet potato
  • 1/4 cup canned black beans
  • Trader Joe’s Corn Salsa (tomato-free)
  • sour cream
  • 1/4-1/3 cup reduced-fat shredded cheese
  • hot sauce (I really like sriracha)
  • red pepper flakes
  • cumin
  • black pepper
  • 2 whole wheat tortillas
  • 1 cup spinach
  • olive oil
  • salt
  • lemon wedge


  1. Poke multiple holes in the sweet potato with a fork. Wrap in a paper towel and microwave on high for 6 minutes.
  2. Heat black beans in a medium pot; add red pepper flakes, black pepper and cumin to taste.
  3. Heat olive oil in a skillet until glistening. Add spinach and salt. Cook until almost wilted. Squeeze lemon over spinach. Remove from heat when completely wilted.
  4. Cut sweet potato in half after cooking. Scoop out sweet potato flesh from the skin.
  5. Microwave the whole wheat tortillas for about 30 seconds to make them malleable.
  6. Fill whole wheat tortillas with cheese, sweet potatoes, spinach, black beans, corn salsa, sour cream and sriracha.
  7. Enjoy!


4 thoughts on “Sweet Potato, Black Bean and Spinach Almost-Burritos

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