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 dish with amazing flavor. These are naturally gluten-free (depending on the tortilla) vegan burritos that make a fabulous breakfast, lunch or dinner that’s ready in under 30 minutes!

Sweet Potato Black Bean Burritos on a white plate garnished with cilantro

This post was originally posted on 7/22/2015. It was republished on 3/11/20 with new content.

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 vegan burritos to the next level of deliciousness. Something else that makes this healthy burrito recipe so great – they’re so quick and easy! Let’s cook some up!

How Do You Make Vegetarian Burritos?

This vegetarian burrito recipe starts with roasting a cubed sweet potato in the oven. You’ll only want to roast the sweet potato for about 15 minutes and until it’s just tender, not too mushy. While the sweet potato is in the oven, you can be prepping the other burrito ingredients. In a large skillet (I love this cast iron 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.

chopped green bell pepper cooking in a large iron skillet with a wooden spoon

Now stir in all of the seasonings and add in the black beans and cooked brown rice. You can totally cook your own rice for this recipe, but I 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. Any varieties of these will work and you don’t even need to microwave it first, since you’ll be heating it up with the rest of the burrito filling ingredients.

cooking rice, black beans and green bell pepper in a large cast iron skillet with a wooden spoon

These tasty vegetarian burritos come together so fast and easy! Stir in the roasted sweet potato and let everything get warm and fully combined. You guys are going to love how super flavorful, versatile, portable, and satisfying this meal is.

Variations For Vegetarian Burritos

There are many ways you can switch up the ingredients in this recipe to suit your preferences.

  • Protein: If you want to up the protein, try adding in shredded or ground chicken. Of course, this is only if you’re okay with eating meat.
  • 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.
  • Cheese: These burritos are flavorful enough that you really don’t need to add cheese. However, cotija cheese or any other Mexican style cheese would be delicious.
  • Spicy: Feel free to leave out the cayenne pepper if you don’t want that extra spice. But if you prefer your burritos with a kick, add some crushed red pepper flakes or ground chipotle pepper to the mix.

filling ingredients for sweet potato black bean burritos

Vegetarian Burrito Tips

  • Burrito bowls: If you don’t want to use a tortilla, you can use this filling to make burrito bowls.
  • Additions: I like to add fresh cilantro, diced avocado or guacamole and salsa to my burritos.
  • Burrito wrapping: You can refer to my Sweet Potato Breakfast Burrito recipe post for specific burrito rolling instructions.

tortilla filled with sweet potato, black beans and avocado

 

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.

Other Mexican Favorites

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

Watch the video below to see just how easy these sweet potato black bean burritos are to whip up!

If you try this easy vegetarian burrito 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. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

Sweet Potato Black Bean Burritos on a white plate garnished with cilantro
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Sweet Potato Black Bean Vegetarian Burritos

Yield: 9 1/2 cup servings of burrito filling
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Healthy Sweet Potato Black Bean Vegetarian Burritos stuffed with sweet potato, black beans, avocado and brown rice. They're gluten-free, vegan and make a fabulous breakfast, lunch or dinner that's ready in under 30 minutes!

Ingredients

  • 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)
  • tortilla wraps, large or x-large
  • Toppings of choice:, avocado, salsa, spinach/lettuce, cilantro, etc

Instructions 

  • 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.

Notes

Nutritional information does not include additional toppings or tortilla.
Photos by Sasha at Eat Love Eats.
Author: Kim Lee
Course: Entree, Main
Cuisine: American, Mexican, Spanish
Serving: 0.5cup of filling, Calories: 123kcal, Carbohydrates: 24.3g, Protein: 4.5g, Fat: 1.1g, Saturated Fat: 0.2g, Sodium: 345.7mg, Fiber: 5.3g, Sugar: 2.2g

Did you make this recipe?

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