Vegan Black Bean and Sweet Potato Burritos – It doesn’t get easier than this. It’s the kind of comforting classic you’ll turn to over and over again.
We’ve been making these black bean and sweet potato burritos for SIX years and they’re one of those easy classics we turn to over and over again. Sweet potatoes and black beans have become one of my favorite combinations in the last several years, whether I’m pairing them in chili, building a burrito bowl, or wrapping them together in a tortilla.
There are so many ways I change these up to keep things interesting, and (six years later!!!) I’m still not bored.
If you’re feeling fancy, you can grill the burritos on a stove-top griddle or in a panini press. I almost always do because I love the crispy exterior, but they are just as tasty when made without grilling. It’s up to you!
Notes on the Recipe:
- Try a grill or a griddle. To take these to the next level, try grilling the assembled burritos on a grill pan or in a panini press. The exterior gets just a little bit crispy and it’s SO nice with a little salsa or guacamole on top.
- These are great for meal prep. You can wrap individual burritos in plastic wrap or foil and store in the refrigerator a few days. Freezing works too, though the filling will get softer when reheated and you’ll lose a little of the texture.
- Gluten Free Tortillas. There are some rough ones out there, but my two favorites are Mission brand gluten free flour tortillas (the most pliable and most like traditional flour tortillas), and Rudi’s, which work well when you heat the tortillas for a few seconds before rolling up your burritos.
- Change it up. To make things interesting, try adding bell peppers or green chiles to your sweet potato/onion mixture when roasting. Or, you can add a scoop of scrambled eggs in the tortillas for a twist on breakfast burritos (so good!).
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Black Bean & Sweet Potato Burritos
Author: One Lovely Life
Serves: 4-6
Ingredients
- 2 cups diced, peeled sweet potato (1 medium or two small sweet potatoes)
- 1 small or ½ large onion, cut into a large dice
- 1-2 Tbsp taco seasoning (about ½ a commercial packet), gluten free if needed
- olive oil
- 1 (14.5oz) can black beans, drained and rinsed
- 2 Tbsp minced cilantro (optional)
- 10" Tortillas, gluten free if needed
To serve:
- Lettuce, tomato, lime wedges, guacamole, salsa, sour cream, cheese, etc.
Instructions
- Preheat oven to 375 degrees.
- In a medium bowl, toss sweet potato, onion, taco seasoning and about 2 Tbsp olive oil. Stir to coat well. Spread mixture out on a large baking sheet.
- Roast at 375 degrees for 30 minutes, stirring half-way through the cook time, and adding more olive oil if necessary.
- Toss black beans and cilantro with roasted vegetables and scoop into tortillas with favorite toppings. Roll to seal burritos and grill if desired.
Notes
Try a grill or a griddle. To take these to the next level, try grilling the assembled burritos on a grill pan or in a panini press. The exterior gets just a little bit crispy and it's SO nice with a little salsa or guacamole on top.
These are great for meal prep. You can wrap individual burritos in plastic wrap or foil and store in the refrigerator a few days. Freezing works too, though the filling will get softer when reheated and you'll lose a little of the texture.
Gluten Free Tortillas. There are some rough ones out there, but my two favorites are Mission brand gluten free flour tortillas (the most pliable and most like traditional flour tortillas), and Rudi's, which work well when you heat the tortillas for a few seconds before rolling up your burritos.
Change it up. To make things interesting, try adding bell peppers or green chiles to your sweet potato/onion mixture when roasting. Or, you can add a scoop of scrambled eggs in the tortillas for a twist on breakfast burritos (so good!).
These are great for meal prep. You can wrap individual burritos in plastic wrap or foil and store in the refrigerator a few days. Freezing works too, though the filling will get softer when reheated and you'll lose a little of the texture.
Gluten Free Tortillas. There are some rough ones out there, but my two favorites are Mission brand gluten free flour tortillas (the most pliable and most like traditional flour tortillas), and Rudi's, which work well when you heat the tortillas for a few seconds before rolling up your burritos.
Change it up. To make things interesting, try adding bell peppers or green chiles to your sweet potato/onion mixture when roasting. Or, you can add a scoop of scrambled eggs in the tortillas for a twist on breakfast burritos (so good!).
I don’t like sweet potatoes very much, but I want to try this, it looks that good!
This sounds very intriguing. I’ve even got a few sweet potatoes in the pantry. Will give it a try next week. Thanks!
this is my current favorite meal. you make them almost exactly like i do, except i sprinkle the sweet potatoes with curry powder before making them and skip the taco seasoning. SO GOOD!
Emily, these look marvelous–do you get tired of people (me) saying, “I can’t wait to try them!”? My only complaint is that mine, while tasty, are never picture-worthy! You not only have a talent for creating, but also capturing beauty!
I can’t wait to try them! =)
We make bean and sweet potato burritos a lot. Love them!
We use the crazy popular Allrecipes version though; with soy sauce and mustard.
I like the taco seasoning idea. Might try that next time.
Congrats on making it onto Foodgawker.
Emily,
Tried these last week and loved them…so much! I’ve never commented on your recipes…but I’ve tried a lot of them and they are always perfect! Thank you so much for sharing.
Kamie (Jordan’s friend 🙂
I was put on a vegan diet by my Dr. This is requiring me to come up with all new recipes. I will be making this for dinner tonight. 🙂 Thanks
Why do you show diced potato during cooking and mention it in the directions, but your finished burritos show chunks of potato?
Kyle–I’m not sure why it looks different. I assure you that the same potatoes on the baking sheet are the ones in the finished burritos. Sorry for the confusion!
The ones on the baking sheet look small and crisp while the pictures of the burrito (to me) show baked slices/chunks of the potato. Either way, these look like they will be absolutely delicious.
Do these freeze well?
I’m trying to get on a system where I can cook my breakfast & lunch on Sunday, and freeze them to eat Monday-Saturday. For breakfast, I’m leaning towards skinnymomskitchen breakfast sadwiches and your burritos for lunch. She describes a burrito that is rice/beans, but I’d prefer the additional nutritional content of the sweet potatoes.
I’m probably naive but this is my first time figuring out a healthy, mostly non-processed meal plan. Thanks for any advice 🙂
Kyle–I see what you mean about the potatoes. I think the issue is that, since I cut the burritos in half, you’re seeing the inside of the potatoes instead of that crispy outer layer.
As for freezing, I haven’t tried freezing them myself, but another reader did just what you describe. She made them on Sunday, froze them and ate them all week for her lunches. She said they worked out great! One thing to note with freezing is that the sweet potato will soften when it’s thawed. Should still taste delicious, though!
I am making these right this instant. They are saving my life tonight! I got everything out to make my favorite enchiladas, and found that I don’t have any sauce! Wha…? I always have sauce in my food storage! Rats. No time to run to the store, so I looked here, and voila! Thank you!
They were delicious! I made them like tacos instead, though. And used corn tortillas, warmed up on the stove burner. Of course, my kids wouldn’t eat them (any sight of yams, and they are grossed-out), but I ate enough for all of us!
These sound really YUM. I have made the ones from Womans Day and they are amazing. If you try the womans day ones just don’t put as much lime in the sour cream as it calls for. Otherwise, to die for.
http://www.womansday.com/recipefinder/sweet-potato-black-bean-burritos-recipe-122998
Julianne shared this recipe on Facebook some time ago, and we’ve been making it ever since. This page is bookmarked cuz it’s used so much . . . maybe it’s time to write down the recipe! It’s a favorite for my vegetarian girlfriend and my 3 year old loves it!
My sister shared your recipe with my sister-in-law and myself and now we use it ALL THE TIME. It is so delicious! Thank you!
So far I have tried about 6 of your recipes and all of them have been AMAZING! This is another great hit! My other favorites are: General Tso Chicken and Honey Lime Tilapia. Thanks for sharing so many great recipes. You guys really have a gift for this.
just curious, is this supposed to be gluten free? what type of tortillas can you get that are gluten free?
Terri – Udi’s brand makes a great gluten free tortilla. There are also several wraps you can use (Rudi’s makes one as well). You can also always use certified gluten free corn tortillas. Hope that helps!