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
- Yield: 4-6 1x
Ingredients
- 2 cups diced, peeled sweet potato (1 medium or two small sweet potatoes)
- 1 small or 1/2 large onion, cut into a large dice
- 1–2 Tbsp taco seasoning (about 1/2 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!).
Loved it! I added whole grain rice and green peppers and it came out amazing!
YUM! That sounds delicious!