Sweet Potato Burritos

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!

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.

• 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.

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

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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

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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

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