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Vegan Black Bean and Sweet Potato Burritos

Dairy FreeGluten FreeVegan
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May 8, 2017 | 21 Comments |This post contains affiliate links.

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. 

These Sweet Potato and Black Bean Burritos are the perfect easy dinner! (gluten free and vegan!)
Recipe and photos updated May 2017. Originally posted Jan 2011. 

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.

Sweet Potato & Black Bean Burritos are a classic. Check out my basic recipe and see lots of variations to keep things interesting! All these burritos need is a giant scoop of guacamole!
Roasting the sweet potatoes and onions gives them great texture, while the taco seasoning keeps them flavorful and not too sweet. They’re the perfect pairing for black beans. These days, we enjoy ours with a little cilantro, lettuce, tomato and a whole lot of guacamole, but you could certainly add cheese, sour cream, salsa, or any other favorite taco/burrito add-in.

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!

This healthy dinner is done in no time! Sweet Potato and Black Bean Burritos. (gluten free and vegan!)

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!).

Like this Recipe? You Might Also Like…

  • My ULTIMATE Guide to Guacmole
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  • Chipotle Sweet Potato Burrito Bowls

Sweet Potato Black Bean Burritos--Easy, healthy, and quick. All my favorites in one!
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Black Bean & Sweet Potato Burritos


  • Author: One Lovely Life
  • Yield: 4-6 1x
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Ingredients

Scale
  • 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

  1. Preheat oven to 375 degrees.
  2. 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.
  3. Roast at 375 degrees for 30 minutes, stirring half-way through the cook time, and adding more olive oil if necessary.
  4. 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!).

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Vegan Black Bean & 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.

Filed Under: Dairy Free, Gluten Free, meatless main dishes, potatoes, Tex Mex, Vegan

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Comments

  1. Julie Maloney

    September 6, 2021 at 4:25 pm

    Loved it! I added whole grain rice and green peppers and it came out amazing!

    Reply
    • Emily

      September 7, 2021 at 8:35 am

      YUM! That sounds delicious!

      Reply
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Hi, I’m Emily! I create fresh, flexible family recipes to help you feel more confident in the kitchen. Whether you’ve got picky eaters, food allergies/intolerances to navigate, or just a serious craving to satisfy, I want to help you eat delicious, gorgeous meals without a lot of fuss.

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