Filled with tender sweet potatoes, hearty black beans, and southwestern spices, these easy Sweet Potato Burritos make a filling and wholesome vegetarian meal.
These simple vegan-friendly burritos are an easy 30-minute recipe that is bursting with both flavor and nutrients.
The subtle sweetness of the sweet potatoes plays off the earthy black beans to create a combination that is creamy, hearty, sweet, and robust.
In this recipe for Sweet Potato Burritos, seasoned sweet potatoes are pan-fried until tender and slightly crispy, then tossed with black beans, taco seasoning, and bright lime juice, to create a burrito filling that is fiber-packed, nutrient-dense, and insanely delicious.
Truthfully, I can just dig into the sweet potato mixture with a spoon, but when rolled in tortillas with mashed avocado or guacamole, these Sweet Potato Black Bean Burritos make a perfect hand-held, portable lunch or light vegan dinner recipe.
Notes on Ingredients
- Sweet Potatoes: Select blemish-free sweet potatoes that feel heavy for their size. If you don't want to mess with peeling and cubing raw sweet potatoes, look for cubed sweet potatoes sold in the produce section.
- Black Beans: To keep this recipe quick and easy, use canned black beans that have been rinsed and drained. Of course, feel free to use instant pot black beans in place of canned beans.
- Taco Seasoning: To control the additives and added sodium, I recommend using my homemade taco seasoning in place of store-bought taco seasoning. 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.
- Lime: The zest and juice of fresh lime will make good sweet potato burritos into GREAT sweet potato burritos, as the citrus finishes off the filling with a bright, fresh flavor.
- Tortillas: Use your favorite corn, gluten-free, or flour tortillas. Keep in mind you will want to use larger-sized tortillas designed for burritos, not soft tacos or fajitas.
How To Make Sweet Potato Burritos
- In a large skillet, saute the cubed sweet potatoes, diced onion, and taco seasoning in a bit of oil over medium heat.
- Saute until the potatoes are tender, turning frequently. This should take about 20 minutes.
- Once the sweet potatoes are fork-tender, add black beans to the skillet and cook for 2-3 minutes or until the beans are warmed through.
- Remove the mixture from the heat and stir in both the lime zest and lime juice.
- In a dry skillet, briefly toast each burrito shell until warm and pliable. This will make your burritos much easier to roll and simply taste better.
- Place ⅓ to ½ cup sweet potato black bean mixture onto the center of the toasted tortillas.
- Top with shredded cheese and or mashed avocado if desired.
- Wrap up each burrito, folding up the bottom, then the 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.
If you happen to have leftover sweet potato black bean mixture, top it with a poached egg for a quick & healthy breakfast.
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If you enjoyed these Sweet Potato Burritos, I would love for you to leave a comment and review below.
Sweet Potato Burritos
- In a medium skillet, heat one tablespoon of oil over medium heat. Once the oil is glistening, add the cubed sweet potatoes, diced onion, and taco seasoning. Saute until potatoes are tender, turning frequently. This should take about 20 minutes.
- Once the sweet potatoes are fork-tender, add the beans and cook for 2-3 minutes or until the beans are warmed through. Remove the skillet from the heat.
- 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.
- 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 the sides, then rolling to seal. Serve immediately or cool to store.
This post was originally shared in 2017 but was updated in 2023.