Sweet Potato Chimichangas

  • Yield 6 servings

These sunny burritos are baked, not fried, and they offer a boost of antioxidant-rich sweet potatoes. With a salad, they're all you need for supper!

Try adding toppings that your family enjoys!


1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned black beans, drained
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 pinch cayenne pepper, or to taste
4 cups cooked and mashed sweet potatoes
12 10-inch flour tortillas, warmed
16 ounces pepper-jack cheese
Vegetable cooking spray


  1. Preheat oven to 350F.
  2. Heat oil in a medium heavy skillet over medium heat, and cook onion and garlic until tender, 3 to 5 minutes. Stir in beans, and mash.
  3. Remove from heat, and stir in the chili powder, cumin, oregano and cayenne pepper.
  4. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese.
  5. Fold up tortillas burrito style, and place on a baking sheet seam side down. Spray lightly with vegetable cooking spray.
  6. Bake for 12 minutes in the preheated oven, and serve.

–Recipe by Robin Web



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