Sweet Potato Black Bean burritos are such a healthy and fantastic vegetarian burrito you won’t miss the meat at all. This burrito is loaded with flavor, and has all the healthy veggies and black beans your heart could desire. With a few fun ingredients you might not expect. And a huge plus, they make a great freezer meal.
One of my favorite foods to have in the freezer are burritos. You can cook them from frozen, so no remembering to pull them out to defrost. And you can cook one or twelve, depending on how many people you are trying to feed. I make sweet pork burritos, BBQ chicken burritos, and so many other varieties, but it is always nice to have a meat free option on hand.
And this is the best vegetarian option I have ever tried.
These are so yummy, I could not quit eating the filling while I was preparing them.
You can either use canned black beans, or for a lower cost option (I am cheap!) you can make them yourself by buying dry beans, soak them overnight, then cook in crock pot at a ratio of 1 cup beans to 2 cups water. It takes about four hours. You can season as you see fit. I like cumin and some chili powder, as well as just a bit of garlic salt. This has less sodium then the canned stuff!
Anyway, start by chopping up all the yummy goodness. You can use fresh jalapenos. I used the jar kind because once I was making a salad dressing, and was in a rush so I did not wear gloves, and OUCH! my fingers burned for hours after. Be careful of the capsaicin. Painful! My suggestion, wear gloves. Then toss the veggies in the seasonings and oil, and roast the veggies for 25 minutes or so in a really hot oven. 500 degrees!
Once you are done with that, let the veggies cool.
Chop you cilantro, and squeeze your lime, then toss it with the veggies.
Then assemble your burritos. I let them cool because I was making these into freezer burritos, but if you are eating them for dinner, assemble, place in pan, seam side down, and cook right away.
When I assembled them, I tasted my drained black beans, not much flavor, so I put a dash of cumin on each burrito, and a hearty helping of shredded cheese. I like mine nice and cheesy! When serving these, feel free to top with fresh salsa, avocado, etc.
Sorry this pic is horrible. It was dark. I was making these after my munchkins were in bed. I put them together on a piece of foil, that way I could wrap them in it, and put them in a freezer bag, to pull out as I want them, one at a time or several. They make a great lunch for me while my kiddos are in school!
Sweet Potato Black Bean Burritos
- 2 whole Sweet Potatoes Peeled And Cubed Small
- 1/2 cup jarred jalapenos or 2 fresh diced jalapeno
- 6-8 mini sweet peppers sliced
- 1/2 large red onion sliced
- 2 teaspoons Olive Oil
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1 pinch salt and pepper
- 2 cups black beans rinsed, drained
- 1/2 cups Fresh Cilantro Chopped
- 2 teaspoons Lime Juice
- 2 cups Shredded Cheese blend
- 1 package Burrito-Sized Wheat Tortillas Or Wraps 6-10 Count
- Mix seasoning and oil in large bowl, if using jarred jalapeños, also add a TBS of jalapeño juice (optional) for added flavor.
- Add in diced sweet potatoes, onions, and peppers
- Bake at 500 for 25 mins, stirring every ten minutes
- Let cool
- Mix with lime and cilantro
- Assemble burritos with cheese, beans, and sweet potato mix
- Freeze individually at this point by wrapping in foil and storing in a freezer safe bag.
- Or, place seam side down in baking dish
- Bake at 375 for 15 mins
- If from frozen, bake at 350 for 25 mins
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.