Sweet Potato Burritos are a hearty, wholesome twist on a classic favorite, offering a delicious blend of sweet, savory, and spicy flavors. Packed with roasted sweet potatoes, black beans, rice, and zesty spices, these burritos are a satisfying vegetarian or vegan option that doesn’t compromise on taste.
Wrapped in a warm tortilla and often finished with toppings like avocado, salsa, or cheese, they are perfect for lunch, dinner, or meal prep. Not only are Sweet Potato Burritos nutritious and filling, but they’re also easy to customize and budget-friendly, making them a go-to recipe for families and food lovers alike.
Sweet Potato Burritos are a flavorful, hearty, and healthy twist on traditional Mexican burritos.
This vegetarian (and easily vegan) dish combines the natural sweetness of roasted sweet potatoes with the earthiness of black beans, sautéed onions, warm spices, and gooey cheese or creamy avocado, all wrapped in a toasty flour tortilla. Perfect for weeknight dinners or meal prep, they are filling, budget-friendly, and incredibly customizable.
Sweet Potato Burritos are a wholesome and flavorful vegetarian dish packed with roasted sweet potatoes, black beans, sautéed onions, and a blend of warming spices, all wrapped in a soft tortilla.
These burritos offer a perfect balance of sweet, savory, and smoky flavors, with optional additions like cheese, rice, or avocado for extra richness.
Ideal for lunch or dinner, they’re satisfying, protein-rich, and easy to make ahead or freeze.
Whether baked or pan-seared, they’re a delicious and nutritious twist on classic burritos that even meat lovers will enjoy.
Serve with salsa, sour cream, or guacamole for a complete meal.
Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet. Drizzle with olive oil and sprinkle with cumin, chili powder, paprika, salt, and pepper. Toss to coat evenly. Roast for 20–25 minutes, stirring halfway through, until tender and slightly crisp on the edges.
Tip: For extra crispness, spread the potatoes in a single layer without crowding.
While the sweet potatoes are roasting, heat a pan over medium heat.
Add a small drizzle of oil and sauté the chopped onions for 5–7 minutes until translucent and slightly browned. Add the minced garlic and cook for another minute.
Add the rinsed black beans to the pan with the onions. Stir in oregano and a pinch of salt and pepper. Cook for 2–3 minutes until heated through. Squeeze in the lime juice and stir in chopped cilantro if using. Remove from heat.
Warm tortillas on a dry skillet over medium heat for 15–30 seconds per side until soft and pliable, or microwave them for 20–30 seconds wrapped in a damp paper towel.
Lay a tortilla flat and spoon a generous portion of roasted sweet potatoes and black bean mixture into the center. Add shredded cheese (if using), a few slices of avocado or a spoonful of guacamole, and a dollop of sour cream or yogurt. Add salsa or hot sauce to taste.
Fold in the sides and roll the burrito tightly from bottom to top.
Optional: Toast the wrapped burritos in a skillet for 2–3 minutes per side until golden and crisp.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Sweet potato burritos are a delicious, nutritious, and versatile dish that combines the natural sweetness of roasted sweet potatoes with bold, savory flavors.
Whether you're preparing a meatless Monday meal, planning a cozy dinner, or prepping lunch for the week, this dish is a crowd-pleaser. Here’s how to perfect your sweet potato burritos with practical tips and clever serving tricks.
Go for firm, orange-fleshed sweet potatoes. These are naturally sweet, creamy when cooked, and roast beautifully. Avoid overly large ones with a woody texture.
Instead of boiling, roast your sweet potatoes to bring out their caramelized notes. Cut them into cubes, toss with olive oil, cumin, smoked paprika, salt, and a pinch of chili powder, and roast at 200°C (400°F) for about 25–30 minutes.
Sweet potatoes are soft, so adding crunchy elements balances the mouthfeel. Black beans, corn, sautéed peppers, or shredded cabbage all add excellent texture. Toasted pumpkin seeds (pepitas) or crispy tortilla strips are also fun additions.
Flavor every element. Sauté onions and garlic with spices before mixing in black beans. Add a dash of lime juice or hot sauce to keep the flavors vibrant. Don't forget salt and acid—sweet potatoes need both to shine.
Use large, flour tortillas for wrapping ease and structural integrity. Warm them slightly before wrapping to avoid cracks. For gluten-free options, go with pliable corn tortillas or gluten-free wraps, but be gentle while folding.
This is key to keeping burritos from falling apart. Stick to 1/2 cup sweet potato filling plus extras per burrito. Overstuffed wraps tear and are difficult to eat.
Fold in the sides first, then roll tightly from the bottom. Use a bit of melted cheese or mashed beans near the flap edge to “glue” the burrito shut if needed.
For a “grilled” effect, place the wrapped burritos seam-side down on a hot pan for 2–3 minutes per side. This not only seals them but adds a tasty golden crust.
Drizzle with chipotle mayo, avocado crema, or a squeeze of lime crema just before serving. Keep sauces on the side if packing for lunch to avoid sogginess.
Skip the tortilla and serve your filling over a bed of rice, quinoa, or greens. Top with cheese, salsa, and avocado for a gluten-free, deconstructed version.
Make a DIY burrito bar with sweet potato filling, beans, rice, cheese, lettuce, salsa, sour cream, and guacamole. Let everyone build their own burrito—perfect for parties or family dinners.
Make a large batch and freeze individually wrapped burritos. They reheat beautifully in the microwave or oven and make perfect grab-and-go lunches.
While sweet potatoes and black beans offer plenty of plant-based protein, you can boost it with grilled chicken, seasoned tofu, or crumbled tempeh if preferred.
Serve these burritos with:
They also pair wonderfully with agua fresca, horchata, or iced hibiscus tea.
To store: Wrap leftover burritos individually in foil or parchment, then place in an airtight container. Store in the fridge for up to 4 days.
To freeze: Wrap burritos tightly and place in freezer bags. They keep well for 1–2 months. Reheat from frozen in the microwave (2–3 minutes) or oven (375°F for 15–20 minutes).
Sweet Potato Burritos are a powerhouse of flavor, color, and nourishment. They’re comforting, satisfying, and perfect for anyone looking to enjoy a meatless meal without sacrificing taste or heartiness. Whether for dinner, lunchboxes, or freezer meal prep, they’re sure to become a go-to favorite in your kitchen.
Enjoy your burritos hot, fresh, and loaded with goodness!
