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!
Course Entree, Main
Cuisine American, Mexican, Spanish
Keyword sweet potato black bean burritos, vegan burritos, vegetarian burritos
1(15-oz) can black beans (about 1.5-2 cups cooked), drained and rinsed
1cupcooked brown rice or brown rice medley (see post for brown rice suggestions)
tortilla wrapslarge 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.The filling reheats nicely so you can make extra and reheat it right before assembling a single burrito each day. Perfect for meal planning!