Smashed Sweet Potato Burrito

This is one of those recipes from Lindsay Nixon at Happy Herbivore.  It  is super quick to throw together after work if you bake the sweet potato and make the rice earlier in the week.  The rice is not critical to this dish, I leave it out most of the time because you have plenty of starch with the wheat wrap, the beans and the sweet potato but if you have a big bike ride or  hike coming up the next day, go ahead and add it.  I like to add a little bit of salsa and avocado to the wrap for some extra creaminess and zip.

Hope you like this as much as I do! 


  • 4 whole whole wheat wraps
  • 1 whole sweet potato, mashed
  • 1 cup brown rice, cooked
  • 10 ounces spinach, frozen
  • 1 cup black beans, cooked
  • ¼ tsp cinnamon
  • ¼ tsp cumin
  • ¼ tsp garlic powder
  • ¼ tsp onion powder


Cook spinach according to directions, pressing out any excess water once fully cooked. Sprinkle spinach with garlic powder and salt and set aside. Sprinkle cumin, onion powder and garlic powder over black beans, stirring to evenly coat beans with spices and set aside. Sprinkle mashed sweet potato with cinnamon and stir to combine. Then combine sweet potato mixture, spinach mixture, grains and black beans in a large bowl, stirring to evenly incorporate, and scoop mixture into the center of the shell. Drizzle with hot sauce if desired.