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 17

Ingredient List

  • 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

Lime Coriander Rice

  • 1 lime, halved (with half reserved)
  • 250 g sachet precooked microwave white rice
  • Large handful fresh coriander, chopped


  1. 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.
  2. 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.
  3. To make Lime Coriander Rice: heat rice according to pack directions. Stir through juice of remaining ½ lime and coriander.
  4. 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.
  5. 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!