Mexican Sweet Potato Burritos

Take a spin on the wild side with this delicious Mexican-style rice with sweet potatoes. It’s so versatile that it works as a side dish, a burrito filling, and also a delicious taco bowl ingredient.

Our Healthy On You® Something to Taco ‘Bout spice blend makes this rice come alive with flavor, not to mention, that the colors are stunning on the table! Enjoy.


Makes 6 servings

  • 2 tbsp
    flavorless oil like grapeseed or canola
  • ½ medium
    yellow onion, diced
  • 1 small
    sweet potato diced into ½ inch pieces
  • 1  tbsp
  • ½ tsp
    sea salt
  • 1 clove
    garlic, minced
  • 1 tbsp
    tomato paste
  • 1 cup
    diced tomatoes
  • 1 cup
    white rice, rinsed
  •  cups
    vegetable stock
  • 1 cup
    canned black beans, rinsed and drained
  • 1 cup
    canned/frozen corn, rinsed/thawed
  • 1 cup
    prepared guacamole
  • 6
  • cilantro leaves for garnish


  1. Heat a cast iron skillet over medium heat and add the onions. Saute for 3 minutes until the onion becomes fragrant and translucent. Add the sweet potatoes, garlic, Something to Taco 'Bout spice blend and the sea salt. Stir well and allow to saute for 5-8 minutes, stirring frequently.
  2. Add the tomato paste, and diced tomatoes and continue to stir until well combined. Add the white rice and stir the mixture altogether so the rice is fully coated with the vegetables and spices.
  3. Add the stock and bring it to a boil. Cover and reduce the heat to low. Let simmer for 20 minutes. Remove from the flame and allow to rest for 5 minutes.
  4. To prepare the burritos: spread the guacamole down the center of the tortillas; top with ½ cup of the rice/sweet potato mixture, and sprinkle with the cilantro and green onions.
  5. Fold in opposite sides of each tortilla, then roll it up and repeat!
Samantha Binkley