Sweet Potato and Pinto Bean Burritos with Corn and Feta Salsa

I used to subscribe to a handful of great magazines. So many, that I wouldn’t even have time to look through them all. No joke- magazines would pile up and I would find the time to look through them months past their delivery date. I’ve since gotten smart and narrowed down my subscriptions, and WOW! 1) Saved a ton of money; 2) Fewer piles of magazines around the house; 3) did I mention how much money I’ve saved?!

Currently, I subscribe to 1 magazine: Real Simple. I love this magazine because it offers housekeeping tips, style tips and awesome and simple seasonal recipes. I probably try at least 1 recipe from each magazine every month. I do still, however, find myself falling behind on my issues depending on the time of year. For example, this recipe is inspired by a recipe published in the September 2017 magazine.

By the way- I have a new and revised focus here at Figs & Feta for the New Year: I’m not going to keep everything Greek all the time. Starting now, I’m just letting my creativity flow. I’m still heavily influenced by the flavors of Greece and the Mediterranean, but just not restricted by them. Over the past year I’ve been feeling like I’ve cooked and baked myself into a corner by trying to create new recipes using only Greek flavors. I’d find myself creating a delicious dish and then asking myself “how is this Greek?” in order to justify publishing the recipe on Figs & Feta. How restricting! No more of that.

I’m so looking forward to this newfound freedom in the kitchen and where it will lead me! Now- back to the recipe… 

Now that the holidays are over (Happy New Year, by the way!) I’ve had some time to look through my September 2017 issue and came across this fun recipe for Sweet Potato and Bean Burritos with Corn Salsa. I’ve mentioned in the past that I’m a sucker for tortillas and anything wrapped up in them. (See Lemony Spinach Quesadilla).

I’ve also mentioned in the past that I love rice, but sometimes I get so full from eating a burrito stuffed with rice! This sweet potato burrito swaps rice for sweet potato and YUM. So tasty, and fulfilling! The recipe also calls for a fresh corn salsa that is simple to make and so tasty you can probably put this on eggs, nachos, steak, a burger… the possibilities are endless. I’ve added feta cheese to my version of the fresh corn salsa because well… just because. Do I need a reason to add feta cheese to something?

The recipe in Real Simple suggests assembling the burritos and freezing them for quick re-heating later, which is exactly what I planned to do with the leftovers. Ha! Leftovers. With four hungry men in the house… that’s pretty funny. Next time I’ll double the recipe.

Sweet Potato and Pinto Bean Burritos with Corn and Feta Salsa
Serves 8
Rice gets swapped out for sweet potatoes in this tasty and fulfilling burrito.
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Prep Time
20 min
Total Time
50 min
Prep Time
20 min
Total Time
50 min
  1. 3 medium or 2 large sweet potatoes, peeled and grated on a box grater or food processor with the grater attachment
  2. ¼ cup olive oil
  3. ¼ teaspoon chili powder
  4. ¼ teaspoon adobo seasoning
  5. 1 teaspoon kosher salt
  6. ½ teaspoon freshly ground black pepper
  7. 2 Roma tomatoes, seeded and chopped
  8. ½ small red onion, chopped
  9. 1 cup corn kernels
  10. ½ cup feta cheese, broken into chunks
  11. ½ cup cilantro leaves, chopped
  12. 1 Tablespoon fresh lime juice
  13. 2 cans pinto beans, drained
  14. 2 cups sharp white cheddar or jack cheese, grated
  15. 8 large burrito-size flour tortillas
  1. Preheat the oven to 375. Toss the grated sweet potatoes with the olive oil, chili powder, adobo seasoning, salt and pepper. Line 2 cookie sheets with parchment paper and divide the sweet potatoes between the two pans. Bake for 35-40 minutes tossing halfway through the process. Potatoes should be browned around the edges.
  2. In a small bowl, combine chopped tomatoes, onions, corn, cilantro, feta cheese and lime juice. Season with pepper to taste.
  3. When the potatoes are finished baking, assemble the burritos: Start with sweet potatoes, then beans, shredded cheese, and corn salsa.
  4. Roll, EAT.
  1. Skip the flour tortillas and create a "bowl" for a healthier and Gluten-Free version.
Adapted from Real Simple Magazine - September 2017
Figs & Feta http://figsandfeta.com/
©2013-2018 by Alexandra Salidas Roll, Figs & Feta, LLC.

Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC.  Please do not reprint this recipe without permission.  If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source.  Thank you!

If you make this recipe, please snap a photo and hashtag it #FIGSANDFETA and #GREEKMADESIMPLE. I’d love to see it!

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