Description
These hearty and flavorful Black Bean Sweet Potato Burritos are packed with roasted sweet potatoes, black beans, warm spices, and optional rice or quinoa, making them a wholesome vegetarian and easily vegan meal. Perfect for lunch, dinner, or meal prepping, these burritos offer a satisfying blend of textures and flavors, great fresh or toasted for a crispy exterior.
Ingredients
Main Ingredients
- 2 medium sweet potatoes, peeled & diced
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp paprika
- Salt & pepper to taste
- 1 can (15 oz) black beans, drained & rinsed
- 1 cup cooked rice or quinoa (optional)
- 1 cup shredded cheese (or vegan cheese)
- 4–6 large flour tortillas
Optional Add-Ins
- Sliced avocado
- Salsa
- Chopped cilantro
- Lime juice
- Sour cream or cashew crema
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C) to get ready for roasting the sweet potatoes, which will form the hearty base of your burrito filling.
- Toss Sweet Potatoes: In a large bowl, combine the diced sweet potatoes with olive oil, chili powder, cumin, paprika, salt, and pepper. Mix thoroughly to ensure the spices evenly coat the potatoes for full flavor.
- Roast Sweet Potatoes: Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast in the preheated oven for 20–25 minutes, or until they are tender and slightly crisp at the edges, stirring once or twice during baking for even cooking.
- Warm Tortillas: While the sweet potatoes are roasting, warm the flour tortillas to make them pliable and ready for rolling. You can do this in a dry skillet or microwave wrapped in a damp cloth.
- Assemble Burritos: Lay each tortilla flat and layer on the roasted sweet potatoes, drained black beans, optional cooked rice or quinoa, and shredded cheese. Add any desired optional toppings like avocado, salsa, cilantro, lime juice, or sour cream at this point.
- Roll Burritos: Roll the filled tortillas tightly to secure all ingredients inside. Serve immediately as is for a soft burrito or toast each burrito in a skillet over medium heat until the outside is crispy and golden brown for added texture.
Notes
- Meal prep friendly: Wrap burritos tightly and refrigerate for up to 4 days or freeze for up to 2 months for convenient ready-to-eat meals.
- Spice it up by adding fresh jalapeños or chipotle peppers in adobo to the sweet potato mixture for extra heat and smoky flavor.
- Gluten-free option: Substitute regular flour tortillas with gluten-free tortillas.
- Make bowls instead of burritos if you prefer a burrito bowl style meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch, Meal Prep, Vegetarian
- Method: Roasting
- Cuisine: Mexican-Inspired
