These Sweet Potato Black Bean Burritos are a hearty, nutrient-rich vegetarian meal that packs bold flavors and satisfying textures in every bite.
Roasted sweet potatoes provide natural sweetness and are loaded with vitamin A and potassium, while black beans contribute plant-based protein and fiber to support fullness and digestive health.
Bell peppers and red onions add vitamins C and antioxidants, boosting the salad’s nutritional profile.
The combination of cumin, chili powder, lime, and fresh cilantro creates a bright, zesty flavor, perfectly complemented by melty cheese for a comforting touch.
With moderate calories and healthy fats from olive oil, these burritos are an ideal option for balanced, everyday meals.
They are also freezer-friendly and perfect for meal prep, making them convenient for busy weekdays.
Whether served fresh or baked from frozen, these burritos are quick, easy, and satisfying, appealing to vegetarians and meat-lovers alike.
Must-Have Tools for Perfect Results
Baking Sheet
Ideal for roasting sweet potatoes, peppers, and onions evenly, ensuring caramelization and maximum flavor. A versatile tool for vegetables, baking, or roasting proteins.
Large Mixing Bowl
Essential for tossing vegetables with oil, spices, and jalapeños, ensuring even coating. Can also be used for salads, marinades, or bulk meal prep.
Chef’s Knife
Perfect for chopping sweet potatoes, peppers, and onions safely and efficiently. A sharp, reliable knife is essential for any kitchen prep work.
Casserole or Baking Dish
Used for baking assembled burritos to golden perfection. Versatile for casseroles, lasagnas, or sheet-pan meals.
Foil or Parchment Paper
Helps prevent sticking during roasting and allows for easy freezing of individual burritos, simplifying cleanup and storage.
Easy Sweet Potato Black Bean Burritos
Equipment
- 1 Baking sheet
- 1 Large mixing bowl
- 1 Chef’s Knife
- 1 Casserole or Baking Dish
- Foil or Parchment Paper
Ingredients
Vegetable Mix:
- 2 whole sweet potatoes peeled and cubed
- ½ cup jarred jalapeños or 2 fresh jalapeños diced
- 6 –8 mini sweet peppers sliced
- ½ large red onion sliced
- 2 tsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Pinch of salt and pepper
Filling & Seasoning:
- 2 cups black beans rinsed and drained
- ½ cup fresh cilantro chopped
- 2 tsp lime juice
- 2 cups shredded cheese blend
Assembly:
- 6 –10 burrito-sized whole wheat tortillas
Instructions
- Prepare the Vegetables: Preheat your oven to 500°F (260°C). Peel and cube 2 whole sweet potatoes, slice 6–8 mini sweet peppers, and thinly slice ½ large red onion. If using jalapeños, dice 2 fresh or measure ½ cup jarred, adding 1 tablespoon of their juice for extra flavor. Place all vegetables in a large mixing bowl and drizzle with 2 teaspoons olive oil. Sprinkle with 1 teaspoon cumin, 1 teaspoon chili powder, and a pinch of salt and pepper. Toss thoroughly to ensure all vegetables are evenly coated with oil and seasonings.
- Roast the Vegetables: Spread the seasoned sweet potatoes, peppers, and onions in a single layer on a baking sheet. Roast in the preheated oven for 25 minutes, stirring every 10 minutes to ensure even cooking and caramelization.The vegetables should become tender, slightly browned, and aromatic, with edges lightly crisped. Remove from the oven and allow them to cool slightly before combining with other ingredients.
- Combine with Beans and Herbs: In a large bowl, mix the roasted vegetables with 2 cups black beans, ½ cup chopped fresh cilantro, and 2 teaspoons lime juice. Stir gently to combine, ensuring that the beans remain intact while the roasted vegetables are evenly distributed. Taste and adjust seasoning if needed. This mixture forms the flavorful filling for the burritos.
- Assemble the Burritos: Lay out 6–10 whole wheat tortillas on a clean surface. Spoon a generous portion of the vegetable and bean filling onto the center of each tortilla. Top with shredded cheese, spreading evenly across the filling. Fold the sides over the filling, then roll the tortilla tightly from bottom to top to create a secure burrito. Make sure the seam is tucked underneath to prevent opening during baking.
- Prepare for Baking or Freezing: For immediate consumption, place the assembled burritos seam-side down in a lightly greased casserole or baking dish. If freezing for later use, wrap each burrito individually in foil and place them in a freezer-safe bag or container. Freezing allows for convenient meal prep and ensures freshness for future meals.
- Bake the Burritos: For freshly assembled burritos, bake in a preheated oven at 375°F (190°C) for 15 minutes, until the tortillas are warm and the cheese is melted. If baking from frozen, preheat oven to 350°F (175°C) and bake for 25 minutes, ensuring they are heated through. Check that the burritos are warmed evenly, and adjust time as needed based on your oven and burrito size.
- Serve and Enjoy: Remove burritos from the oven and let them rest for 2–3 minutes before serving. This allows the filling to set slightly, preventing spills. Serve as-is or with toppings such as salsa, guacamole, or sour cream. These burritos are perfect for weekday dinners, lunch boxes, or freezer-friendly meal prep. Pass extra napkins and enjoy a nutritious, flavorful vegetarian meal.
Notes
- Roasting tip: Spread vegetables in a single layer on the baking sheet to ensure even caramelization and prevent steaming.
- Jalapeño adjustment: Add more or less depending on your heat preference. Use jarred jalapeños with juice for extra flavor.
- Cheese alternatives: Use vegan cheese for a plant-based version, or swap with pepper jack for a spicier kick.
- Tortilla flexibility: Whole wheat, spinach, or gluten-free tortillas all work; adjust baking time slightly if using thicker wraps.
- Meal prep option: Burritos can be frozen individually in foil for up to a month and baked directly from frozen.
- Crispy edges: For extra crunch, brush tortillas lightly with oil before baking.
Chef’s Secrets for Flavorful Burritos
The secret to these burritos lies in layering flavor and texture.
Roasting sweet potatoes brings out natural sweetness and creates a creamy interior, while caramelized peppers and onions add depth.
Mixing the roasted vegetables with fresh lime juice and cilantro brightens the filling, balancing richness from the cheese.
Using jarred jalapeños with their juice infuses subtle heat throughout the filling.
For maximum texture, ensure the quinoa (if added) or beans are not overcooked to maintain a slight bite.
Rolling the burritos tightly and placing them seam-side down ensures they stay intact during baking.
Small tweaks, like a dash more chili powder or a sprinkle of smoked paprika, can elevate the flavor further.
Serving Suggestions and Pairing Ideas
Serve these burritos warm as a standalone meal or pair them with a side salad, guacamole, salsa, or a cup of black bean soup.
They also work well with Mexican-inspired sides like corn salad or roasted veggies.
For a brunch twist, top baked burritos with avocado slices and a dollop of Greek yogurt or sour cream.
These burritos are perfect for casual family dinners, potlucks, or packed lunches, offering a colorful and hearty meal that satisfies both vegetarians and omnivores alike.
Storage Tips for Freshness
For meal prep, assemble the burritos and wrap individually in foil before freezing. Store them in a freezer-safe bag for up to one month.
For fresh consumption, keep baked burritos in an airtight container in the refrigerator for 3–4 days.
Reheat in the oven or microwave until warmed through.
Keep toppings like salsa, guacamole, or sour cream separate until serving to maintain freshness.
The burritos can also be baked directly from frozen, making them a convenient solution for busy weekdays.+
Frequently Asked Questions
1. Can I use canned sweet potatoes?
Yes, but fresh cubed sweet potatoes roast better and retain more texture. Canned sweet potatoes may become mushy.
2. Are these burritos gluten-free?
Use gluten-free tortillas to make the recipe suitable for a gluten-free diet. Ensure all other ingredients are certified gluten-free.
3. Can I make them vegan?
Absolutely! Replace shredded cheese with a plant-based alternative and use maple syrup instead of honey if desired.
4. How do I add more protein?
Add cooked quinoa, lentils, or extra black beans to the filling for a protein boost.
5. Can these be made ahead?
Yes, the filling can be prepped a day in advance. Burritos can be assembled and frozen, making them ideal for meal prep.
This recipe has been adapted and simplified from the original version by eazypeazymealz. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
