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Lunch recipe · from the recipe book

Crispy Queso Fresco Sweet Potato Burritos

Golden, crisp-seared wheat tortillas wrap soft cumin-spiced sweet potato, black beans and melty, tangy queso fresco, topped with a bright fresh tomato salsa.

Crispy Queso Fresco Sweet Potato Burritos

Ingredients

  • 1⅔ cups crumbled200 gQueso frescocrumbled
  • 4 tortillas196 gFlour tortillas, 8-inch
  • 3 medium400 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 1 cup172 gBlack beans, canned, drained and rinsed
  • 2 medium250 gTomatoesdiced
  • ½ medium60 gRed onionfinely diced
  • 1 whole14 gJalapeñoseeded and minced
  • ¾ cup chopped12 gFresh cilantrochopped
  • 2 tbsp30 gLime juice
  • 2 cloves6 gGarlicminced
  • 1½ tbsp20 gOlive oil
  • 2 tsp4 gGround cumin
  • 1⅛ tsp3 gChili powder
  • ¼ tsp2 gSalt
  • ¼ cup60 gWater

Steps

  1. Prepare first: peel and cube the sweet potato, dice the tomato and red onion, mince the jalapeño and garlic, chop the cilantro and crumble the queso fresco.
  2. Make the salsa: in a bowl, stir together the tomato, red onion, jalapeño, half of the cilantro, the lime juice and half of the salt. Set aside.
  3. Heat three-quarters of the olive oil in a large skillet over medium-high heat. Add the sweet potato and cook, stirring occasionally, for 5 minutes until lightly browned.
  4. Stir in the garlic, cumin, chili powder and the remaining half of the salt and cook for 30 seconds, until fragrant.
  5. Add the water, cover and cook over medium heat for 8 to 10 minutes, until the sweet potato is tender and the water is gone.
  6. Add the black beans and lightly mash about a quarter of the mixture with a fork; cook 2 minutes to heat through. Stir in the remaining half of the cilantro and transfer the filling to a bowl. Wipe out the skillet.
  7. Lay out the flour tortillas. Divide the filling among them, top each with a quarter of the queso fresco, then fold in the sides and roll up tightly.
  8. Heat the remaining quarter of the olive oil in the skillet over medium heat. Place the burritos seam-side down and cook 2 to 3 minutes per side, until golden and crisp and the cheese is warm and soft.
  9. Cut each burrito in half and serve with the tomato salsa spooned over or alongside.

Check labels: Vegetarian when you buy flour tortillas labeled vegetarian.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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