Sweet Potato Black Bean Vegetarian Burritos

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

Ingredients needed

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.

1. 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.
2. 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.
3. Add rice & black beans. Now, stir in all of the seasonings and add in the black beans and cooked brown rice.
4. 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.
5. 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.

Variations

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.

Expert tips

• 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

Storage recommendations

• 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.

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.