Sweet Potato and Black Bean Vegan Burritos {video}
Healthy Sweet Potato and Black Bean Vegan 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!
This post was originally posted on 7/22/2015. It was republished on 3/11/19 with helpful recipe tips and new photos.
My whole family absolutely loves these flavorful 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 – these burritos are so quick and easy. Let’s cook some up!
HOW TO MAKE HEALTHY BURRITOS
Start by 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.
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.
These 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.
You could honestly use this filling to make burrito bowls if you’re not really feeling the tortillas. But if you want more of a traditional burrito, it’s time to grab your favorite tortillas and any extra toppings you want to add. I like to add fresh cilantro, diced avocado or guacamole and salsa. You can refer to my Sweet Potato Breakfast Burrito recipe post for specific burrito rolling instructions. Enjoy!
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 making burritos.
TRY SOME OTHER FAVORITE HEALTHY BURRITO RECIPES
Healthy Breakfast Burritos {Make Ahead Option}
Chicken and Avocado Burritos from Closet Cooking
Mexican Zucchini Burrito Boats from Making Thyme for Health
Fajita Chicken Burrito Bowl from Cafe Delights
I’d love to know if you make this (or any) recipe! Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Watch the video below to see just how easy these sweet potato burritos are to whip up!
Healthy Sweet Potato and Black Bean Vegan 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!
- 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
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.
Nutritional information does not include additional toppings or tortilla.
Photos by Sasha at Eat Love Eats.
Did you make this recipe?
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I love that you used sweet potatoes in your burritos!! SO yummy and adds so much flavour. Definitely going to have to try these soon.
I have a meatless burrito that uses quinoa instead of rice.
Thanks for sharing a great recipe!
Sweet potatoes do add so much flavor! Thanks for sharing your recipe… looks like a winner!
I like this recipe but 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.
Made today and it was delicious! Great and healthy recipe. Thanks!
So glad you enjoyed! Thanks so much for commenting!
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!
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!!
Barb
Awesome! So glad you enjoyed and thanks so much for taking the time to comment!
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!