Sweet Potato & Bean Burritos

Eating while on the ride is important, so we came up with a recipe that is not only tasty, but also packed with the right level of nutrients and a practical answer to the squashed jam sandwich at the bottom of your bag.

The 3 key ingredients in this recipe for maximum fuelling are: sweet potato, borlotti beans and tortilla wraps.


  • 1 medium sweet potato
  • 1 tbsp butter
  • 1 red onion, finely chopped
  • 1 fresh red chilli, finely chopped
  • 0.5 thumb-size piece of fresh ginger root finely chopped
  • 2 garlic cloves, crushed
  • 1/2 tsp whole cumin seeds
  • 1/2 tsp dried oregano
  • 400 grams tinned borlotti beans
  • 250 grams coriander and lime rice
  • 1 medium avocado chopped
  • 100 grams mature cheddar cheese, grated
  • 1 handful fresh coriander leaves
  • 1 lime, juice only
  • 6 tortilla wraps


  • Peel the sweet potato and cut it into 2-inch pieces. Roast, without oil, in a preheated 180 C/ 350 F/ gas mark 4 oven for 45 minutes.
  • Once cool to touch, slice into smaller pieces.
  • Heat butter in a non-stick frying pan. Gently saute the red onion and sweet potato until the onion has softened and the potato has broken down. Approximately 6 minutes.
  • Add the dried oregano and cumin seeds.
  • Add the garlic, ginger and chillies.
  • Stir in the drained, rinsed borlotti beans. Cook for 3 minutes to heat.
  • Add the coriander and lime rice, and heat through for another 3 minutes.
  • Lay out a warmed tortilla wrap and top with 1/6th of the borlotti bean/rice mixture.
  • Top with chopped avocado, grated cheddar cheese and fresh coriander leaves.
  • Squeeze over the juice of 1/6th of a lime.
  • Fold the burrito and wrap in paper.

Made this recipe? Snap a photo and share it on Instagram tagging @veloform_sh and #veloformfood – we’d love to hear from you!