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30-Minute Black Bean Sweet Potato Burritos

Jessica T. Brown
These Black Bean Sweet Potato Burritos are a protein-packed, fiber-rich vegan meal featuring roasted sweet potatoes, black beans, and corn, wrapped in soft tortillas with salsa and vegan cheese.
Perfect for quick weeknight dinners, meal prep, or freezer-friendly lunches.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner
Cuisine Mexican
Servings 4

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.