Sweet Potato Black Bean Burritos on a white plate garnished with cilantro
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4.75 from 4 votes
Nutrition Facts
Sweet Potato and Black Bean Vegan Burritos
Amount Per Serving (0.5 cup of filling)
Calories 123 Calories from Fat 10
% Daily Value*
Fat 1.1g2%
Saturated Fat 0.2g1%
Sodium 345.7mg15%
Carbohydrates 24.3g8%
Fiber 5.3g22%
Sugar 2.2g2%
Protein 4.5g9%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:9 1/2 cup servings of burrito filling
Sweet Potato and Black Bean Vegan Burritos
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
 

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!

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
  1. 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.

  2. 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.

  3. Add black beans and cooked rice and sauté for another 5 minutes on medium heat.

  4. 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.

  5. 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.
Recipe 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
Keyword: healthy sweet potato burritos, sweet potato black bean burritos, vegan burritos

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