These Black Bean Sweet Potato Burritos are a delicious, plant-based twist on classic Mexican flavors.
The combination of roasted sweet potatoes, black beans, and bell peppers creates a hearty, fiber-rich filling that’s naturally high in protein—over 22 grams per serving—making it perfect for a satisfying vegan dinner.
Sweet potatoes provide complex carbohydrates and essential vitamins, while black beans deliver plant-based protein and fiber that support digestion and sustained energy.
This recipe is also low in saturated fat and includes healthy fats from olive oil, making it heart-friendly and nutrient-dense.
Beyond nutrition, it’s an everyday-friendly meal: quick to prep, easy to assemble, and perfect for meal prep or freezer-friendly lunches.
The vibrant colors, bold spices, and creamy vegan cheese make these burritos appealing for both adults and kids, offering a satisfying combination of flavors, textures, and wholesome ingredients.
Must-Have Tools for Perfect Results
Baking Sheets
Essential for roasting sweet potatoes and vegetables evenly. A good quality sheet ensures crisp edges and consistent cooking. Beyond this recipe, they’re perfect for cookies, sheet pan dinners, and roasting vegetables.
Parchment Paper
Prevents sticking and makes cleanup effortless. Ideal for roasting, baking, and even steaming delicate foods in the kitchen.
Non-Stick Saucepan
Perfect for simmering the black beans and corn mixture without sticking. Its versatility extends to sauces, soups, and grains for everyday cooking.
Sandwich Press or Panini Maker
Melts vegan cheese perfectly and warms burritos evenly. A sandwich press doubles as a tool for quesadillas, grilled sandwiches, and even crisping vegetables.
Mixing Spoon or Silicone Spatula
Ideal for stirring, mashing, and folding ingredients without scratching cookware. It’s indispensable for baking, cooking, and general kitchen prep.
30-Minute Black Bean Sweet Potato Burritos
Equipment
- 2 Large Baking Sheets
- Parchment Paper
- Non-Stick Saucepan
- Sandwich Press or Panini Maker
- Mixing Spoon or Silicone Spatula
Ingredients
Vegetables & Seasoning:
- 1 ½ tablespoons Olive Oil
- 2 large Sweet Potatoes peeled and cubed
- ½ Red Onion sliced
- 2 Bell Peppers cored and sliced
- 2 tablespoons Taco Seasoning
Filling:
- 2 cans Black Beans rinsed and drained
- 1 cup Corn Kernels rinsed and drained
- 1 tablespoon Taco Seasoning
- 3 tablespoons Tomato Paste
- ⅓ cup Vegetable Stock
To Serve:
- 4 Spinach Tortillas
- ⅓ cup Vegan Cheese
- ¼ cup Salsa Sauce
Instructions
- Preheat & Prepare Baking Sheets: Preheat your oven to 400 °F (200 °C) and line two large baking sheets with parchment paper to prevent sticking and ensure even roasting. This step sets the stage for perfectly tender sweet potatoes and caramelized vegetables without any cleanup hassle.
- Roast Vegetables: Place the cubed sweet potatoes, sliced red onion, and bell peppers in separate sections on the baking sheets. Drizzle olive oil over the vegetables, sprinkle evenly with taco seasoning, and toss lightly to coat each piece without mixing the different veggies. Roast in the preheated oven for 25 minutes, or until the sweet potatoes are fork-tender and the bell peppers are slightly caramelized for maximum flavor.
- Mash Sweet Potatoes: Remove the roasted sweet potatoes from the oven and allow them to cool for a few minutes at room temperature. Using a fork or potato masher, mash them until smooth but still slightly chunky, keeping the texture for a creamy, hearty burrito filling.
- Prepare Black Bean & Corn Filling: While the sweet potatoes cool, heat a non-stick saucepan over medium heat and add the rinsed black beans, corn, tomato paste, taco seasoning, and vegetable stock. Stir well, cover the pan, and simmer for 10 minutes until the flavors meld together, creating a thick, savory mixture that complements the sweet potatoes perfectly.
- Assemble Burritos: Lay a spinach tortilla flat on your work surface. Spread a generous layer of mashed sweet potatoes down the center, top with a hearty scoop of the black bean and corn mixture, add vegan cheese and a spoonful of salsa, then fold in the sides and roll tightly to form a secure burrito.
- Heat & Serve Burritos: Preheat a sandwich press or panini maker and cook each wrapped burrito without the foil until the tortilla is warm and the vegan cheese melts perfectly. Serve immediately, or wrap in foil and freeze for up to one month, thawing in the refrigerator before reheating for a convenient, protein-packed meal anytime.
Notes
- Use medium-sized sweet potatoes for even roasting and consistent texture in the filling.
- If you prefer a spicier burrito, add a pinch of chili powder or smoked paprika to the taco seasoning.
- Spinach or whole wheat tortillas are best for added nutrients, but any large tortilla will work.
- For extra creaminess, stir in a spoonful of vegan sour cream or avocado when assembling.
- Burritos can be fully assembled and frozen; just heat them in a sandwich press or oven before serving.
- Leftover roasted vegetables can be stored in the fridge for up to 3 days and reused in salads or wraps.
Chef’s Secrets For Perfect Burritos
The key to these burritos lies in balancing textures and flavors.
Roasting the sweet potatoes separately from the peppers and onions ensures each vegetable caramelizes without turning mushy.
Mashing the sweet potatoes while keeping a few small chunks creates a creamy, hearty base.
Simmering the black beans and corn with tomato paste and taco seasoning allows the flavors to develop deeply, rather than just mixing them cold.
Use fresh spices for the best taste, and always assemble the burritos while the fillings are slightly warm to make rolling easier and to allow the vegan cheese to melt perfectly.
Creative Serving Suggestions Ideas
Serve these burritos with a variety of vibrant sides for a complete meal.
Fresh pico de gallo, guacamole, or a dollop of vegan sour cream adds freshness and tang. Pair with a crisp green salad, roasted vegetables, or a cup of Mexican-style rice for a balanced plate.
For brunch, slice the burrito in half and top with vegan cheese sauce or hot salsa for a fun twist.
You can also serve the burritos open-faced as a colorful bowl, layering ingredients instead of rolling, which is a great option for family-style meals or meal prep containers.
Smart Storage Tips For Burritos
These burritos are incredibly freezer-friendly. After assembling, wrap each tightly in foil or parchment, then store in an airtight container or freezer bag for up to one month.
To reheat, thaw overnight in the fridge and warm in a sandwich press, oven, or skillet until the cheese is melted and the filling is heated through.
Roasted vegetables and black bean filling can be prepped in advance and stored separately in the refrigerator for up to 3 days, making assembly quick and stress-free during busy weekdays.
For optimal texture, avoid microwaving frozen burritos directly, as this can make the tortilla slightly soggy.
Common Questions Answered Clearly
1. Can I use canned sweet potatoes?
Yes, canned sweet potatoes can be used in a pinch, but fresh sweet potatoes roast better and provide a slightly firmer texture and more natural sweetness that enhances the overall flavor of the burrito.
2. How can I make it spicier?
Add extra chili powder, cayenne, or a dash of hot sauce to the roasted vegetables or the black bean mixture. You can also include pickled jalapeños when assembling for a fiery kick.
3. Can I make these gluten-free?
Absolutely! Simply swap the spinach tortillas with gluten-free or corn tortillas. Keep in mind that corn tortillas are more delicate, so warm them slightly before rolling to prevent cracking.
4. How do I store leftover burritos?
Wrap leftover burritos tightly in foil or freezer-safe bags and store in the fridge for 3–4 days or in the freezer for up to 1 month. Reheat in a sandwich press or oven for best results.6
5. Can I add other vegetables?
Yes, you can customize the filling with zucchini, mushrooms, or shredded carrots. Just roast them alongside the sweet potatoes or lightly sauté them before mixing into the black bean mixture for added flavor and nutrition.
This recipe has been adapted and simplified from the original version by theconsciousplantkitchen. 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.
