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Easy Sweet Potato Black Bean Burritos

Jessica T. Brown
Roasted sweet potatoes, black beans, peppers, onions, and cheese wrapped in whole wheat tortillas, seasoned with cumin, chili, lime, and cilantro.
Vegetarian, fiber-rich, high in plant protein, and perfect for meal prep or freezer-friendly dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Main Course, Vegetarian
Cuisine Mexican-Inspired, Plant-based
Servings 7 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.