Sweet Potato Black Bean Vegetarian Burritos
Healthy Sweet Potato Black Bean Vegetarian Burritos are stuffed with so much goodness! Your favorite tortilla or wrap is filled with bell pepper, sweet potato, black beans, avocado and brown rice for a nutritious meal with amazing flavor. These are naturally gluten-free (depending on the tortilla), vegan and make a fabulous breakfast, lunch or dinner that’s ready in under 30 minutes!
My whole family absolutely loves these flavorful Vegetarian Burritos! The slight sweetness from the sweet potato combined with the savory flavors from the beans, rice and seasonings really take these to the next level of deliciousness. Something else that makes this healthy burrito recipe so great – they’re so quick and easy!
Why you’ll love this recipe
- So flavorful. These are absolutely delicious, from the roasted sweet potato to the seasoned, sautéed veggies and black beans, rice and your choice of toppings.
- Healthy and filling. This dish is packed with plant-based protein, nutrients, and fiber to keep you full and satisfied.
- Easy & customizable. Burritos are easy to make and so versatile, that we could make them every day and never get bored! Feel free to add in other ingredients and/or toppings that you’re craving.
- Perfect for meal prep. This recipe is perfect for meal prep! Simply prep all of the ingredients ahead of time and enjoy the filling wrapped in tortillas or as a salad topping, all week long.
My daughter and I so enjoyed these! I added ground turkey for my husband and son. Will definitely make again! Thank you for the recipe!— Michele
A tasty vegan burrito can really contain anything you like. Don’t get bogged down by the list of ingredients, just use your favorites and the ones that you have on hand. Here’s what we love to use:
- Veggies. These include roasted sweet potato, with sautéed onion, bell pepper and garlic for plenty of hearty, delicious flavor.
- Olive oil. For sautéing the veggies. Sub with coconut oil or avocado oil, if that’s what you have.
- Spices. A blend of sea salt, cumin and cayenne pepper to taste will add plenty of flavor to the filling, but you can also add in other seasonings too.
- Beans. We like black beans, but feel free to use pinto beans or kidney beans.
- Rice. You can cook your own rice, like this cilantro-lime rice, but we love using a ready to serve rice. I suggest using a microwave rice like Minute Ready to Serve rice or (my personal favorite) Seeds of Change Brown Rice.
- Tortillas. We like to use whole wheat burrito-sized tortillas (10 inch) because they can hold plenty of filling and will actually help to keep you satisfied. You can choose any flour tortillas you’d like. We don’t recommend corn tortillas, as they won’t hold the filling as well.
How to make this recipe
Making veggie burritos is so easy! Just a few simple steps and you’re on your way to some major deliciousness! Here’s the simple process:
For printable recipe, see recipe card at the bottom.
- Roast the sweet potato. Preheat oven to 425ºF and line a baking sheet with parchment paper. Spread cubed sweet potato evenly over baking sheet, spray with an olive oil or coconut oil cooking spray and lightly season with salt. Roast for about 15 minutes and until slightly tender, not too mushy.
- Sauté the vegetables. While the sweet potato is in the oven, you can be prepping the other burrito ingredients. In a large skillet, sauté the chopped green bell pepper and onion about 5 minutes and then add in the garlic and cook another minute or two; frequently stirring the mixture.
- Add rice & black beans. Now, stir in all of the seasonings and add in the black beans and cooked brown rice.
- Add the roasted sweet potato. Stir in the roasted sweet potato until everything is warm and fully combined. You can mash the sweet potato with a fork if some pieces are too large.
- Assemble burrito. Add filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.
These come together so fast and easy! You guys are going to love how super flavorful, versatile, portable, and satisfying this meal tastes.
There are many ways you can switch up the ingredients in this vegetarian burrito recipe to suit your preferences. Here’s some options:
- Protein. If you want to up the protein, try adding in shredded chicken or ground turkey. Of course, this is only if you’re okay with eating meat.
- Spicy. Feel free to leave out the cayenne pepper if you don’t want that extra spice. But if you like a kick of heat, add some crushed red pepper flakes, minced jalapeno or ground chipotle pepper to the mix.
- Rice. Want to lower the carbs and calories a bit? Use cilantro lime cauliflower rice and low carb tortillas. You could also leave the beans out.
- Cheese. These burritos are flavorful enough that you really don’t need to add cheese. However, cotija cheese, cheddar cheese or a Mexican style cheese would be delicious.
- Tortillas. This recipe works great with any favorite tortilla or even crispy taco shells. We really like these Ole Extreme Wellness Tortillas. I’ve purchased them from Kroger and HEB.
- Time-saving tip. To save some time chopping the veggies, you can buy pre-cubed sweet potato and chopped onion in the produce department or frozen foods area. You can even purchase minced garlic in a jar.
- Rice. If you’re using a microwavable rice, don’t worry about microwaving it before adding it to the filling mixture. It will get heated up with the rest of the filling ingredients in the skillet.
- Additions. We like to add fresh cilantro, diced avocado or guacamole, salsa or hot sauce and a squeeze of fresh lime juice to the burritos before rolling them up. And they’re great dipped in sour cream.
- Sear the burritos. This step is optional, but highly recommended. Once the burrito is assembled, I like to sear it on a pan over medium-high heat for about 3 minutes on each side. It makes everything stay together better and it gets nice and toasty. So good! You could also pop it in an air fryer for about 5-8 minutes for the same results.
- Burrito bowls. If you don’t want to use a tortilla, you can use this filling to make burrito bowls.
Frequently asked questions
Yes, these burritos are filled with an abundance of nutrition, from the sweet potatoes to the black beans. They are also a great source of plant-based protein for vegans and vegetarians.
Start with a large tortilla or wrap – the bigger your tortilla is, the easier it will be to wrap it tight.
Heat your tortilla, especially if you are serving immediately. Warming your tortilla will make it more pliable and easier to roll up. Place your filling ingredients to one side of the tortilla. Do NOT overfill! Now, fold the sides together so they are nearly touching. Holding the sides together, use your thumb to bring up the bottom of the tortilla. Pull it in tightly. Roll up the entire burrito as tightly as you can without tearing the wrap. For a visual, refer to my Sweet Potato Breakfast Burritos.
Yes! To freeze the burritos, (without adding additional toppings, like avocado or salsa) wrap each individual burrito tightly in foil. Store wrapped burritos in a freezer-safe container or storage bag, for up to 3 months.
Remove the burrito from the foil and place it on a microwave-safe plate. Microwave on the DEFROST setting for 7 minutes. Flip the burrito over, and repeat for another 7 minutes. (Since all microwaves are different, defrosting time may vary. After the two 7-minute increments, you may need another 5 minutes. Just be sure to keep it on the DEFROST setting for every round.)
Place the burrito in a nonstick skillet over medium heat, and cook for about 3 minutes per side, or until it starts to slightly crisp up. This method evenly warms the fillings while also giving you a golden, crisp tortilla.
- Leftovers. We recommend storing the filling and tortillas separately and rolling burritos just before enjoying. Store the filling in an airtight container in the fridge for up to about 5 days.
- Freezing. To freeze the filling, place it in a freezer-safe container and store in the freezer for up to about 3 months. To freeze rolled burritos, see tips above in the FAQs section.
Get ready for a flavor explosion with these burritos! The filling is so tasty, I always find myself eating it on its own. Use it to sprinkle on salads or as a dip for tortilla chips, in addition to filling burritos.
More Mexican recipes
- Cod Fish Tacos
- Shrimp Fajitas
- Chicken and Avocado Burritos from Closet Cooking
- Mexican Zucchini Burrito Boats from Making Thyme for Health
- Fajita Chicken Burrito Bowl from Cafe Delights
If you try this easy recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Sweet Potato Black Bean Vegetarian Burritos
- 1 medium sweet potato, about 2.5 cups, cubed & roasted
- 1-2 teaspoons extra virgin olive oil
- 1/2 small onion, finely chopped
- 1 bell pepper, chopped (any color)
- 2 garlic cloves, minced
- 1 teaspoon sea salt, (or to taste)
- 2 teaspoons ground cumin, (or to taste)
- 1/8 teaspoon cayenne pepper, (or to taste)
- 1 (15-oz) can black beans (about 1.5-2 cups cooked), drained and rinsed
- 1 cup cooked brown rice or brown rice medley , (see post for brown rice suggestions)
- 9 large or x-large tortilla wraps
- Toppings of choice: avocado, salsa, spinach/lettuce, cilantro, etc
- Preheat oven to 425ºF and line a baking sheet with parchment paper. Spread cubed sweet potato evenly over baking sheet, spray with an olive oil or coconut oil cooking spray and lightly season with salt. Roast for about 15 minutes and until slightly tender.
- Meanwhile, in a large skillet over medium heat, add oil, onion and bell pepper. Sauté for about 5 minutes, stirring frequently. Add minced garlic and cook about 1-2 minutes more. Add in salt and seasonings and stir well.
- Add black beans and cooked rice and sauté for another 5 minutes on medium heat.
- Stir in roasted sweet potato until everything is warm and fully combined. You can mash the sweet potato with a fork if some pieces are too large.
- Add filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.
- Once the burrito is assembled, I like to sear it on a pan for about 3 minutes on each side. This step is optional, but it helps everything stay together better and it gets nice and toasty. So good! You could also pop it in an air fryer for about 5-8 minutes for the same results.
Did you make this recipe?
Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
This is a family favorite!! I omit the sweet potato & add cheese & sour cream before heating the burritos. Served with an incredible guacamole – WOW
Yay! So happy to hear that you enjoyed!
My daughter and I so enjoyed these! I added ground turkey for my husband and son. Will definitely make again! Thank you for the recipe!
This was such a delicious vegan burrito recipe. All of the flavors go so well together! Will definitely make again!
Yummer. I made some personal modifications:
Used jalapeño pepper, diced carrots roasted with the sweet potato, fresh spinach, avocado, whole cumin seed, ginger, little honey or substitute.
So delicious 😋
Thanks so much for your feedback! Sounds delicious!
I had a Poblano pepper I roasted with the sweet potatoes. Really tasty recipe!
Sounds great! So glad you enjoyed!
Just made these and they were so delicious! Can you freeze any extra? I’m cooking for one.
These should definitely freeze well. Hope you enjoy!
I love this recipe! I use a Seeds of Change quinoa/brown rice combo pack and I think it’s a little bit more than 1 cup, but it works perfectly. I’ve made this twice and it was super delicious both as an actual burrito and as a burrito bowl (which I just finished eating and man, it was so good). It’s easy and quick and left me feeling so content and nourished. Thanks!
Yay!! I love the Seeds of Change quinoa/rice mix! So glad you loved it and thanks so much for taking time to comment!
I just made your sweet potato burrito!! It is excellent!! This recipe is a keeper! It’s a little bit different which is great! I eat burritos a lot and needed this! I have just been Vegan a couple of months and I am collecting favorites. Thank you for this!!
Awesome! So glad you enjoyed and thanks so much for taking the time to comment!
These are great! One thing I changed… I added cilantro and 1tablespoon-ish of lime juice… Game changer! ????
Great idea! That sounds amazing… so glad you loved them!
Made today and it was delicious! Great and healthy recipe. Thanks!
So glad you enjoyed! Thanks so much for commenting!
I loved this recipe! It was so super tasty and very easy. I do have a concern about the tortilla chips. My understanding is that all corn is GMO unless otherwise stated on the packaging with the NON-GMO insignia. Are the chips you use non-GMO? Thanks!
Yes, they are NON-GMO. They are my favorites – Food Should Taste Good Multigrain Tortilla Chips.
Just tried these and I love that you used sweet potatoes in your burritos!! SO yummy and adds so much flavour. Definitely going to be making these again soon. Thanks for sharing a great recipe!
Sweet potatoes do add so much flavor! Thanks for sharing your recipe… looks like a winner!