Yam & Black Bean Burritos

A special thank you to Maggie Christopher, holistic health counselor, for this delicious recipe!

Yam & Black Bean Burritos (serves 4-6)

This combination of ingredients is so satisfying – a little sweetness with a little spice! I found just eating the filling with a side of guacamole and organic corn chips so easy and delicious. I noted the type of salsa I used because it turned out really well but feel free to substitute your favorite brand. Keep in mind that you want yams, not sweet potatoes. Sweet potatoes are the bright orange ones that you often eat at Thanksgiving. Yams are light yellow on the inside, a potato-like consistency with a mild sweetness.


2 large yams, baked & peeled (not sweet potatoes!)

1 TBS olive oil

1 large onion

2 TBS seeded and chopped red bell pepper

1 small jalapeno, seeded and diced

2-3 cloves of garlic

1 cup seeded and diced tomato

1 cup tomato salsa (Glen Muir – medium)

1 tsp chili powder

1 tsp ground cumin

1 (15oz) can organic black beans, drained and rinsed

2/3 cup chopped cilantro

2 TBS lime juice

½ tsp sea salt

1/4 – 1/2 tsp ground black pepper

8 tortillas


Bake the yams at 400 degrees until soft. Simply put a knife through the middle to see if they are soft. Let them cool while you prepare the other ingredients. (A variation to this recipe is to bake the yams until they are almost soft and then cube them. Your choice.)

Heat a skillet over medium-high heat and sauté the onion in the olive oil until soft, 3-4 minutes. Add the red bell pepper and jalapeno, and continue sautéing for another 3 to 4 minutes, or until the pepper becomes soft.

Add the garlic and cook for 1 minute. Peel the yams and add them to the mixture. Add the diced tomatoes, salsa, spices, black beans, cilantro and lime juice. Heat through. Season with sea salt and pepper.

On a low heat, warm the tortillas in a skillet on the stove. Serve with guacamole and corn chips if desired.