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    Home » Real Food » Vegetarian Recipes » Sweet Potato Burritos

    Sweet Potato Burritos

    By Kristen Chidsey | 13 Comments | Published July 20, 2021 | Updated July 20, 2021 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    Filled with sweet potatoes, black beans, and southwestern spices, these easy Sweet Potato Burritos are hearty, filling, and wholesome!

    Filled with sweet potatoes, black beans, and southwestern spices, these easy Sweet Potato Burritos are hearty, filling, and wholesome!

    Use homemade taco seasoning, homemade flour tortillas, and instant pot black beans to make these burritos from scratch. Or take a few short-cuts and prepare them in less than 30 minutes. Just don't forget to serve with a side of guacamole!

    Burrito filled with black beans, sweet potaoes and avocado.

    Sweet Potato Burritos

    Sweet potatoes and black beans are a match made in heaven. And when they are stuffed into a burrito, they turn into a fiber-packed, nutrient-dense hand-held meal that is both hearty and delicious.

    Seasoned sweet potatoes are pan-fried until tender and slightly crispy, then tossed with black beans, taco seasoning, and bright lime juice. Truthfully, I can just dig into the mixture with a spoon, but when rolled in tortillas with mashed avocado or guacamole, it is a perfect lunch or light dinner.

    How To Make Sweet Potato Burritos

    • In a large skillet, heat one tablespoon oil over medium heat.
    • Add in peeled and cubed sweet potatoes, diced onion, and taco seasoning.
    • Saute until potatoes are tender, turning frequently. This should take about 20 minutes.
    • Add in black beans and cook for 2-3 minutes or until beans are warmed through.
    • Zest one lime into skillet and then squeeze the juice of that lime into the sweet potato mixture. Stir to combine.
    Black Bean and Sweet Potato Mixture in Skillet next to tortillas.
    • Place ⅓ to ½ cup sweet potato black bean mixture onto warmed tortillas.
    • Top with shredded cheese and or mashed avocado if desired.
    • Wrap up each burrito, folding up bottom, then sides, then rolling to seal.
    Flour tortilla topped with sweet potatoes and black beans.

    Storage and Meal Prep Tips

    These sweet potato burritos are a great option for meal prep, as they can be stored in the refrigerator for 5-6 days and they freeze well. To freeze sweet potato burritos, follow the recipe as stated and wrap each burrito in foil or plastic wrap. Place in a freezer-safe bag or container and freeze for 3 months. Defrost overnight and then simply pack with an ice pack for school or work lunches.

    Recipe Tips and Notes

    • If you would like to make these Sweet Potato Burritos with less hands-on effort, I suggest using leftover Baked Sweet Potatoes. Once cooled, peel and place the flesh of the sweet potatoes into a mixing bowl. Add in taco seasoning, black beans, lime zest and lime juice. Stir to combine and then stuff the burritos as desired.
    • Use any tortilla you like. Corn, flour, or gluten-free.
    • Don't skip on the lime zest or lime juice. It takes the flavor over the top!
    • Use leftover sweet potato and black bean mixture and top with a poached egg for a quick breakfast.
    • In place of the taco seasoning, use fajita seasoning, or simply ½ teaspoon each of cumin, paprika, chili powder, garlic powder, onion powder, and salt.

    More Sweet Potato Black Bean Recipes

    • Sweet Potato Black Bean Chili
    • Tex-Mex Chicken and Sweet Potato Skillet
    • Baked Sweet Potato Nachos
    • Sweet Potato Tacos

    Need more inspiration for planning meals that your family will love? Sign up for my FREE Meal Plans and each week you will get a meal plan with a shopping list.

    If you enjoyed these Sweet Potato Burritos, I would love for you to leave a comment and a 5-star review.

    Burrito filled with black beans, sweet potaoes and avocado.

    Sweet Potato Burritos

    These hearty sweet potato burritos with black beans make a perfect vegetarian burrito. Filled with sweet potatoes, black beans and southwestern spices, these easy burritos are hearty, filling, and healthy!
    5 from 8 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 8 burritos
    Calories: 192kcal
    Author: Kristen Chidsey

    Ingredients

    • 2 large sweet potatoes peeled and cut into 1 inch cubes
    • ¼ cup minced onion
    • 2 cups black beans (or 1 (16-oz) can)
    • 1 tablespoon taco seasoning
    • 1 lime zest and juice
    • 8 (8-10 inch) tortillas
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • In a medium skillet, heat one tablespoon of oil over medium heat. Add in peeled and cubed sweet potatoes, diced onion, and taco seasoning. Saute until potatoes are tender, turning frequently. This should take about 20 minutes.
    • Add in black beans and cook for 2-3 minutes or until beans are warmed through.
    • Zest the lime into the skillet. Then cut that lime open and squeeze the juice of the lime into the sweet potato mixture. Stir to combine. Turn off the heat.
    • Warm tortillas slightly in a dry skillet or in the microwave, until soft and pliable.
    • Place ½ cup of the sweet potato mixture in the center of the warmed tortilla. Top with cheese and/or avocado if desired. Wrap up each burrito, folding up the bottom, then sides, then rolling to seal. Serve immediately or cool to store.

    Notes

    Tortillas: Use corn, gluten-free, or flour tortillas. 
    Beans: If using canned black beans, be sure to rinse and drain them before adding them to the skillet. And of course, feel free to substitute pinto beans for the black beans if desired. 
    Taco Seasoning: In place of the homemade taco seasoning, use ½ teaspoon each of salt, paprika, cumin, chili powder, garlic powder, and onion powder. 
    Storage: Store in the refrigerator for 5-6 days in an airtight container. To freeze sweet potato burritos, follow the recipe as stated and wrap each burrito in foil or plastic wrap. Place in a freezer-safe bag or container and freeze for 3 months. Defrost overnight and then simply pack with an ice pack for school or work lunches.

    Nutrition

    Calories: 192kcal | Carbohydrates: 36g | Protein: 7g | Fat: 2g | Sodium: 178mg | Potassium: 371mg | Fiber: 6g | Sugar: 3g | Vitamin A: 6945IU | Vitamin C: 3.7mg | Calcium: 61mg | Iron: 2.3mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

    This post was originally shared in 2017 but was updated with new photos in 2021. 

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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Beth

      July 22, 2021 at 8:38 am

      5 stars
      These burritos are so yummy! My hubby and I made these for lunch yesterday, and they turned out so delicious. Such a great and easy recipe! We can't wait to make these again!

      Reply
      • Kristen Chidsey

        July 22, 2021 at 3:10 pm

        Thanks for sharing Beth!

        Reply
    2. Lily

      July 22, 2021 at 3:03 am

      5 stars
      I love how easy these burritos were to make, I had some sweet potatoes in the fridge and could not figure out what to make with them these burritos were perfect. I will be meal-prepping these in the future as a quick lunch.

      Reply
      • Kristen Chidsey

        July 22, 2021 at 6:45 am

        I am so glad you found this recipe and gave it a try Lily!

        Reply
    3. Betsy

      July 22, 2021 at 12:48 am

      5 stars
      I remember getting these sweet potato and black bean burritos as a welcome home meal when my second baby was born. They heated up so well and we're so healthy and perfectly hearty. Gave me the energy I needed to tackle being a young mom to two kids under two!

      Reply
      • Kristen Chidsey

        July 22, 2021 at 6:46 am

        I absolutely love hearing that someone brought you these after a baby--what a sweet friend. (And congratulations by the way!)

        Reply
    4. Deborah

      February 09, 2021 at 12:53 pm

      5 stars
      Simple and easy to make! I used corn tortillas so they were more like tacos but they were very good and filling.

      Reply
    5. Jacquelyn Hastert

      August 09, 2019 at 10:33 am

      5 stars
      I love sweet potatoes and burritos! I love these and all the flavor that comes with them.

      Reply
      • Kristen Chidsey

        August 09, 2019 at 11:21 am

        It really is a great combo!

        Reply
    6. Shadi Hasanzadenemati

      August 09, 2019 at 9:52 am

      5 stars
      Love how simple and easy this recipe is! I'll be making it again!

      Reply
      • Kristen Chidsey

        August 09, 2019 at 11:21 am

        Sometimes we overlook simple!

        Reply
    7. Marilyn Marrs

      March 30, 2019 at 6:44 pm

      The Sweet Potato Burrito recipe mentions adding the onions with cubed sweet potatoes. Onions are not in the ingredient list. I will just add to taste, but you may want to correct. Enjoy your blog very much; thank you.

      Reply
      • Kristen Chidsey

        March 30, 2019 at 9:34 pm

        Oh thank you Marilyn for the kind words and for the notice. The recipe card is all fixed now 🙂

        Reply

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