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!
Looking for more Healthy Sweet Potato Recipes? Some of my favorites include Sweet Potato Black Bean Chili, Vegan Sweet Potato Casserole, and Sweet Potato Smoothie.
My entire family loves to swap out PB and J sandwiches for burritos at lunch.
Whether we have bean burritos or Sweet Potato Burritos, we really enjoy the change up from the typical brown bag experience.
Not to mention both are tasty, filling, hearty, and healthy.
Sweet Potato Burritos
I have already proven that black beans and sweet potatoes are a delicious combination with my Sweet Potato Nachos, but they also make a hearty filling for vegetarian burritos.
Seasoned sweet potatoes are pan fried until tender and slightly crispy and tossed with black beans and bright lime juice for a flavorful combination that is great all on it’s own, but made portable when stuffed into tortillas.
How To Make Sweet Potato Burritos
Step One: Pan Fry Sweet Potatoes
- 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.
Step Two: Stuff Burritos
- In a dry skillet, heat flour or corn tortillas until warmed.
- Place 1/3 to 1/2 cup sweet potato black bean mixture onto warmed tortillas.
- Wrap up each burrito, folding up bottom, then sides, then rolling to seal.
Easier Recipe
If you would like to make these Sweet Potato Burritos with less hands on effort, I suggest using Baked Sweet Potatoes.
- Place flesh of baked sweet potatoes into a mixing bowl.
- Add in taco seasoning, black beans, lime zest and lime juice.
- Stir to combine.
Storing Sweet Potato Burritos
These vegetarian burritos are a great option for meal prep. They store for 5-6 days in the fridge and freeze well.
To freeze sweet potato burritos, follow recipe as stated and wrap each burrito in foil or plastic wrap. Place in a freezer safe bag or container and freeze for 3-6 months. I like to grab one or two the night before place in fridge for school lunches.
Cheesy Sweet Potato Burritos
If you are not vegan, these black bean sweet potato burritos are great with 1 cup of shredded cheddar cheese mixed into the filling.
More Vegan Recipes
- Slow Cooker Vegan Sloppy Joes
- Easy Lentil Tacos
- Vegan Butternut Squash Rice Bowl
- Vegan Blueberry Pancakes
- Easy Copycat Chipotle Sofritas
Sweet Potato Burritos
Ingredients
- 2 large sweet potatoes peeled and cut into 1 inch cubes
- 1/4 cup minced onion
- 2 cups black beans
- 1 tablespoon taco seasoning
- 1 lime zest and juice
- 8 tortillas
Instructions
- In a medium 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.
Notes
- Use corn or flour tortillas. I use 6 inch tortillas, but larger tortillas will work, the filling just will not stretch as far.
- If using canned black beans, be sure to rinse and drain before adding to skillet.
I love sweet potatoes and burritos! I love these and all the flavor that comes with them.
It really is a great combo!
Love how simple and easy this recipe is! I’ll be making it again!
Sometimes we overlook simple!
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.
Oh thank you Marilyn for the kind words and for the notice. The recipe card is all fixed now 🙂