Sweet Potato, Black Bean and Avocado Burritos

AFSA Sweeet Potato, Avo, Black Bean Burrito

A quick and easy vegetarian recipe for a midweek, healthy lunch. The star of the dish is the mighty avocado! An incredibly nutritious food with good levels of potassium, magnesium, Vitamins E, A, K and B6 and of course healthy monounsaturated fatty acids shown to lower LDL (bad) cholesterol and increase HDL (good) cholesterol.


  1. 3 orange fleshed sweet potatoes, diced
  2. 1 red pepper, diced
  3. 1 red onion, finely chopped
  4. 1 tomato, diced
  5. 1 clove of garlic, finely chopped
  6. 1 can black beans, drained and rinsed
  7. ½ tsp chilli powder
  8. 1 tsp ground cumin
  9. 1 tbsp lime juice
  10. 2 avocados, diced
  11. Handful chopped coriander
  12. Salt and pepper
  13. 4 Flour or gluten free tortillas
  14. Sour cream (optional)
  15. Canola oil


Preheat the oven to 180°C. Line a baking tray with parchment paper and spread the sweet potato evenly. Sprinkle with half of the ground cumin and a dash of canola oil. Bake for 15 minutes. In the meantime, heat a pan on medium heat and add a glug of the canola oil. Gently fry the onions until translucent. Add the garlic, remaining spices, red pepper and tomato and cook for a further 2 minutes, finally adding the black beans to warm through. Add the beans and vegetables to the roasted sweet potato. Drizzle the lime juice over the diced avocado and add salt and pepper to taste. Fill one of the tortillas with a quarter of the vegetable mixture and top with the avocado. Add a drizzle of sour cream if desired and sprinkle with some chopped coriander. Wrap and enjoy!