Sweet Potato and Chorizo Burritos with Mexican Black Bean Salsa Recipe

Sweet Potato and Chorizo Burrito

These Sweet Potato and Chorizo Burritos from Old El Paso are made with a simple Mexican recipe. All you need is Old El Paso Tortillas, Burrito Spice Mix and Black Beans plus few fresh and you’ll have a delicious Mexican meal everyone will love!
  • Total Time 55 Minutes
  • Spice Level Mild
  • Ingredients 18


  • 1 large sweet potato, chopped into 1cm dice
  • 1 small diced red onion
  • 1 chopped chorizo sausage
  • 3 halved garlic cloves
  • 1/2 diced red capsicum
  • 1/2 cup olive oil
  • 1/2 sachet Old El Paso™ Burrito Spice Mix
  • Old El Paso™ Tortillas (6pkt)
  • 600 g Mexican Black Bean Salsa
  • 1 clove crushed garlic (extra)
  • 1 small finely chopped red onion
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 400 g can Old El Paso™ Black Beans, drained & rinsed
  • 1 lime, halved (with half reserved)
  • Lime Coriander Rice
  • 250 g sachet precooked microwave white rice
  • Large handful fresh coriander, chopped


  • Preheat oven to 200˚C conventional (190˚C fan forced). Line an oven tray with baking paper. Toss sweet potatoes, onion, chorizo, garlic and red capsicum in olive oil and Burrito Spice Mix and bake for 30 – 35 minutes or until vegetables are golden brown.
  • To make Mexican Black Bean Salsa: heat a little oil in a pan and cook garlic, onion, paprika and cumin over a medium heat or until onion is soft. Add black beans and juice of half a lime. Stir beans until well combined.
  • To make Lime Coriander Rice: heat rice according to pack directions. Stir through juice of remaining ½ lime and coriander.
  • For pan toasted tortillas: heat a non- stick frying pan over a medium heat and brown each tortilla for 10 seconds on one side only. Wrap in a tea towel until ready to serve.
  • Fill toasted tortillas anyway you like with roasted sweet potato and chorizo, Mexican Black Bean Salsa and Lime Coriander Rice then fold to create a hearty Burrito!