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Burrito Stuffed Sweet Potatoes

Burrito-Stuffed Sweet Potatoes with Rustic Salsa

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5 from 17 reviews


Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright

I rarely eat burritos in their proper, wrapped-up package anymore. Throwing all the components into a bowl is so much easier to eat and involves a lot less effort. Add to this my love of baked and stuffed sweet potatoes, and you have the inspiration for this dish. While the sweet potatoes roast, you have ample time to fix all the filling components: some spiced beans and rice, a rustic salsa, and guacamole.


  • 4 small sweet potatoes
  • ½ cup (125 mL) uncooked brown basmati rice, rinsed
  • 1 cup (250 mL) cooked black beans
  • 1 teaspoon (5 mL) ground cumin
  • ½ clove garlic, minced
  • ½ teaspoon (2 mL) virgin olive oil
  • 1 teaspoon (5 mL) tomato paste
  • pinch of salt

Rustic Salsa

  • 1 yellow or red bell pepper, seeded and chopped
  • 1 cup (250 mL) cherry tomatoes, halved
  • ½ small red onion, chopped
  • 1 tablespoon (15 mL) fresh lime juice
  • 2 tablespoons (30 mL) chopped fresh cilantro leaves
  • 1½ teaspoons (7 mL) virgin olive oil
  • salt and pepper, to taste


  • 1 ripe, medium-sized avocado
  • ½ clove garlic, minced
  • 1 tablespoon (15 mL) fresh lime juice
  • 2 tablespoons (30 mL) chopped fresh cilantro leaves
  • generous pinch of salt

For serving

  • shredded cabbage OR romaine lettuce
  • hot sauce (optional)


  1. Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper.
  2. Place the sweet potatoes in the baking dish, and prick each one a couple of times with a fork. Slide the sweet potatoes into the oven and bake until very tender, about 45 minutes.
  3. In a medium saucepan, combine the basmati rice, black beans, cumin, garlic, olive oil, tomato paste, and salt. Pour 1¼ cups (300 mL) water into the pot. Cover and bring to a boil over medium heat. Lower the heat to a simmer, and cook until all of the liquid is absorbed, about 40 minutes. Keep the rice warm.
  4. Make the Rustic Salsa: In a medium bowl, combine the bell pepper, cherry tomatoes, red onions, lime juice, cilantro, and olive oil. Season the mixture with salt and pepper, and toss to combine. Set aside.
  5. Make the guacamole: Peel the avocado and extract the pit. Place the avocado flesh in a medium bowl and mash with a fork. Once you’ve broken it up a bit, add the garlic, lime juice, cilantro, and salt. Mash the avocado until the seasoning is evenly distributed and you have a chunky paste. Set aside.
  6. Place each baked sweet potato in a shallow bowl. Cut along the top of the sweet potato and pull back the skin. Split the sweet potatoes a little bit to make room for the fillings.
  7. Divide the rice and bean mixture among the sweet potatoes. Top each bowl with ¼ of the Rustic Salsa. Finish each plate with a dollop of the guacamole and some shredded cabbage on top. Serve with hot sauce on the side if you like.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Lunch, Dinner
  • Method: Baked, Simmered, Mashed
  • Cuisine: American, Mexican