Sweet Potato and Black Bean Vegan Burritos
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
Chicken and Avocado Burritos from Closet Cooking
Mexican Zucchini Burrito Boats from Making Thyme for Health
Fajita Chicken Burrito Bowl from Cafe Delights
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.