Sweet Potato Black Bean Burritos
Sweet Potato Black Bean Burritos are so loaded with flavor, easy to make, and delicious, you will love having them for #MeatlessMonday, or any day of the week.
With a few fun ingredients you might not expect, and a whole lot of flavor, these burritos will steal your heart. And a huge plus, they make a great freezer meal, and a great vegetarian option.
Make this a complete meal by adding Spanish rice, slow cooker Mexican street corn, enjoying a virgin Michelada and end with some cinnamon cream cheese stuffed churro bites or classic churros. Oh and don’t forget the chips and salsa!
These are so yummy, I could not quit eating the filling while I was preparing them. You can never go wrong with a good ole burrito. There are several ways to enjoy them and everyone can even make their own.
Here is why these are so awesome:
- Simple to put together.
- Bake immediately or freeze for a later time.
- They are perfect for meal prepping or school lunches.
- Great for a family. Kid friendly.
- Vegetarian.
Sweet potato black bean burritos are a MUST try and will leave you and your family wanting more.
What you need to make burritos
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!
- Sweet potatoes- chopped into 1/2 inch pieces
- jarred jalapeños- or 2 fresh diced jalapeño mini sweet peppers sliced, but the pickled jarred kind add some really fun flavor
- Large red onion- sliced
- Olive oil
- Cumin
- Chili Powder
- Salt and pepper
- Black Beans– drained and rinsed
- Fresh Cilantro
- Lime- Juice from a lime
- Cheese Blend- shredded
- Burrito-Sized Wheat Tortillas Or Wraps
How do you make sweet potato black bean burritos?
Start by chopping up all the yummy goodness.
You can use fresh jalapeños. 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.
But I also love the added flavor from the pickling juice in jarred jalapeños.
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!
- 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
- Frozen: If from frozen, bake at 350 for 25 mins
Can you freeze sweet potato black bean burritos? Yes!
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.
Here is one of my favorite breakfast burritos that is totally freezer friendly too.
When we want to warm them up, we pull them out and pop them straight into the oven from frozen, baking them for 25-30 minutes at 350 degrees Fahrenheit.
More varieties of burritos
Burritos are simple and quick to whip up. Plus they taste delicious every time.
There are so many ways of making a burrito with little to a lot of ingredients.
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.
- Wet Burrito
- Poncho Burrito
- Bean and Cheese
- Breakfast Burrito
- California Burrito
- Chimichanga
Tips for making burritos
- Chop you cilantro, and squeeze your lime, then toss it with the veggies.
- When assembling your burritos for the freezer, I let them cool first if you are making them into freezer burritos. Then freeze them on a tray individually, once hard, pop them in a freezer bag together. Or wrap in foil and freeze.
- Place your burritos in the pan with the seam down so they do not unravel.
- Since the black beans do not have much flavor, I added a dash of cumin on each burrito with a hearty helping of shredded cheese. You can season the beans too!
- When serving these, feel free to top with salsa, avocado, guacamole and/or sour cream.
- If you are using fresh jalapeños, make sure to wear gloves when cutting them.
Want more Mexican recipes?! Here you go!
- 7 Ingredient Chicken Burrito Bowl
- Tacos Al Pastor
- Naan Shrimp Tacos
- Mexican Shredded Chicken
- Easy Mexican Rice Skillet
- Mexican Corn Salad
- Carnitas Tostada
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
Ingredients
- 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
Instructions
- 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
Nutrition
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.
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