Food Recipes Sweet Potato and Bean Burritos With Corn Salsa 4.2 (41) 2 Reviews It’s hard to beat a delicious, brimming burrito. But delicious burritos that keep well in the freezer might do just that. These “freezer burritos” are stuffed full of crisp-tender shoestring sweet potatoes, fresh tomato-corn salsa, beans, and, of course, cheddar cheese. To make the sweet potatoes you’ll peel them, grate them on the large holes of a box grater, and roast them on sheet trays. Don’t skip the parchment paper, otherwise they’ll stick to the tray. Make sure all of the ingredients are thoroughly cooled before you roll them up to prevent burritos that get soggy in the freezer. By Heath Goldman Heath Goldman Heath is a trained chef, recipe developer, and writer. The friend everyone calls when they have an emergency cooking question, Heath has created content for women's lifestyle and food publications for over 10 years. She specializes in instructional cooking articles, features stories, and low-maintenance recipes with big flavor. Highlights: * More than a decade of experience writing and editing food articles and developing recipes * Contributor to national brands like Real Simple, Southern Living, Food and Wine, Food Network, and PureWow * Extensive cooking experience including: line cook at L'ecole Restaurant in New York, stage at Le Bernardin in New York, pastry chef at Williams College Bakery in Massachusetts, caterer for tens of private events * Graduate of the French Culinary Institute (now known as Institute Of Culinary Education), a professional culinary arts program that consists of 650 instructional hours Real Simple's Editorial Guidelines Updated on August 23, 2017 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey Hands On Time: 20 mins Total Time: 50 mins Yield: 8 burritos Jump to Nutrition Facts Ingredients 3 medium sweet potatoes, peeled and grated on large holes of a box grater ¼ cup olive oil ¾ teaspoon chipotle chili powder 1 ½ teaspoons kosher salt, divided 1 ½ teaspoons black pepper, divided 2 plum tomatoes, seeded and chopped 1 small red onion, finely chopped 1 cup fresh or frozen corn kernels ½ cup cilantro leaves and tender stems, chopped 1 tablespoon fresh lime juice 2 15.5-oz. cans pinto or black beans, drained 8 ounces sharp white Cheddar cheese, grated (2 cups) 8 large burrito-size flour tortillas Directions Preheat oven to 375°F. Toss sweet potatoes with oil, chili powder, and ¾ teaspoon each salt and pepper. Spread out on 2 parchment-lined baking sheets. Roast, stirring halfway through, until most potatoes are browned at the tips, 35 to 40 minutes. Let cool completely. Meanwhile, combine tomatoes, onion, corn, cilantro, lime juice, and ½ teaspoon each salt and pepper in a medium bowl. Set aside for 15 minutes. Strain, discarding any liquid that has accumulated. Toss beans with remaining ¼ teaspoon each salt and pepper. Divide beans, cheese, corn salsa, and sweet potatoes evenly among tortillas. Roll into burritos, wrap each separately in foil, and freeze in a single layer. Freeze for up to 3 months. To heat, remove foil, wrap each burrito in a paper towel, and microwave on high until heated through, 3 to 5 minutes. Rate it Print Nutrition Facts (per serving) 573 Calories 23g Fat 74g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 573 % Daily Value * Total Fat 23g 29% Saturated Fat 9g 45% Cholesterol 10mg 3% Sodium 1440mg 63% Total Carbohydrate 74g 27% Total Sugars 7g Protein 21g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.