Sweet Potato and Black Bean Burritos

By the Gracious Vegan

These quick burritos check the major plant-based boxes—legumes, grains, and veggies—and they taste great. Several of the ingredients are anti-inflammatory superstars. They can be made even more quickly with leftover sweet potatoes (cubed or mashed sweet potatoes work well here), or you can leave out the onion, pepper, or cilantro too, if you’re in a hurry. I really love the chipotle flavor with sweet potatoes, so I highly recommend seeking out chipotle chili powder or a can of chipotles in adobo sauce (warning that they are quite spicy, so use just a little if you’re sensitive to heat).

Makes 5 burritos

Water-sauté the following ingredients in a large (12”) skillet or a Dutch oven until the vegetables are tender, 8 to 10 minutes.

  • 12–13 ounces uncooked sweet potato, peeled and grated (about 3 cups grated)

  • 1 (15.5-oz.) can black beans, drained and rinsed

  • Half a medium onion (red preferred), diced (about 3/4 cup)

  • Half a red bell pepper, diced

Remove the mixture from the heat and stir in the following ingredients. 

  • 1/4 cup chopped fresh cilantro

  • 1/4–1/2 teaspoon (or more) chipotle chili powder (or used chipotle peppers from a can of chipotle peppers in adobo sauce)

Lay out the tortillas one at a time on a cutting board or on the counter.

  • 5 whole wheat flour (or other) tortillas (8” or larger)

Spread one-fifth of each of the following ingredients onto each tortilla (it’s easiest to lay out a “rope” of each ingredient across the tortilla rather than spread the ingredient flat).

  • The sweet potato mixture

  • Heated cooked brown rice or other cooked grain

  • Avocado slices or guacamole (2 avocados)

  • Diced tomatoes (2 tomatoes or 1/2 pint cherry tomatoes)

  • Salsa or hot sauce

Roll up the tortillas: fold in the sides, then roll the whole thing up from the bottom. If the burritos need to be heated, use a dry skillet, microwave, or toaster oven.

The ingredients for the burritos will last about a week in the refrigerator. They can also be frozen.


Timing: 25-30 minutes

Gluten-free if you substitute gluten-free tortillas or wraps

EntreeLinda TylerGluten-freeComment