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Home » Entree » High-Protein Vegan Burritos

High-Protein Vegan Burritos

By Stacey Homemaker on July 17, 2020, Updated January 9, 2023 9 Comments

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These easy to make vegan burritos are loaded with roasted sweet potatoes, black beans, flavorful cilantro lime quinoa, mashed avocado, and lots of vegetables! Each burrito contains 19 grams of protein and is ready to eat in 30 minutes! 

A close up view of two halves of a vegan burrito stacked on top of each other.

Sweet potato black bean burritos are one of my favorite meals of all time! I can't even count how many times I've made this vegan burrito recipe. I make this dinner so often because it's so easy to make and get dinner on the table in about 30 minutes! Plus, each burrito contains a whopping 19 grams of protein!

The burritos are filled with seasoned roasted sweet potatoes, black beans, my favorite tangy cilantro lime quinoa, creamy mashed avocado, shredded romaine lettuce, diced tomatoes, green onions, and hot sauce! What's great about this recipe, is that you can customize it to whatever beans and vegetables that you have on hand. It's so customizable and perfect for families with picky eaters.

Step by Step Instructions

First, get the quinoa cooking. When the quinoa is done cooking, let it sit for 5 minutes and then fluff it with a fork (Photo 1). While the quinoa is cooking, chop the sweet potatoes into ½-inch cubes and place them on a parchment-lined baking tray. Season the sweet potatoes and then bake them until soft (Photo 2).

A photo collage showing how to make vegan burritos in 4 easy steps.

Next, make the cilantro lime sauce (Photos 3 & 4), rinse and drain the black beans (Photo 5), and prep the rest of the burrito ingredients. Chop the lettuce, dice the tomatoes, mash the avocado, slice the green onions, and warm the tortillas. Transfer the cooked quinoa to a large bowl and mix it with the cilantro lime sauce you just made (Photos 6 & 7).

Now let's build the vegan burritos! Lay a large tortilla on a cutting board or flat surface, and spread a layer of mashed avocado in the middle of the tortilla. Add a hearty scoop of the cilantro lime quinoa on top of the avocado. Then add roasted sweet potatoes, black beans, shredded romaine lettuce, diced tomatoes, sliced green onions, and a drizzle of hot sauce (Photo 8).

A photo collage showing how to make sweet potato burritos in 6 steps.

Fold both ends of the tortilla in towards the center and then roll up from the bottom. Hold both sides securely while you roll and finish with the seam on the bottom (Photos 9 & 10).

If you'd like to seal the burrito, you can put the burrito seam side down into a large pan over medium heat and let it cook for a few minutes. Wait until the sealed side is golden brown and crispy and then enjoy it hot.

More Topping Options

If you want to add more toppings to the vegan burritos, you could also add:

  • Thinly Sliced Red Cabbage
  • Cilantro Lime Salsa
  • Fresh Cilantro
  • Grilled Corn
  • Roasted Vegetables (this is a great way to use up leftover veggies that you have in the fridge!)
  • Sliced Jalapenos
  • Vegan Sour Cream
  • Shredded Vegan Cheddar Cheese
  • Vegan Chipotle Mayo

How Long Does It Last In The Refrigerator?

Store the leftover vegan burrito ingredients in airtight containers for 4-5 days. If you want to prep the burritos ahead of time, don't add hot sauce or anything wet because it will make the tortillas soggy.

Can I Freeze It?

I like to make a batch of burritos to keep in the freezer for quick meals. If you plan on freezing the burritos, it's best to make them only with black beans, sweet potatoes, cilantro lime quinoa, and mashed avocado. Don't add any fresh or wet ingredients like lettuce, tomatoes, or hot sauce, because they won't defrost very well and the sauce will make them soggy.

Wrap each sweet potato burrito individually in parchment paper or foil and store them in a reusable silicone bag.  

How to Reheat It

When you're ready to reheat the burritos, you can put them in the fridge to defrost for 24 hours or you can pop them in the microwave still frozen and use the defrost option to warm them up. When the burrito is warm all the way through, you can put the burrito in a pan on the stovetop over medium heat for a few minutes to crisp it up a little bit and give it some texture on both sides.

A close up view of a burrito with a side of guacamole on a white plate.

Recipe Variations

You can make the vegan sweet potato burritos just like this or you can switch it up with the following variations:

  • Make a Burrito Bowl: Skip the tortilla and assemble all of the burrito filling ingredients in a bowl. Assemble the ingredients in sections in the bowl for a pretty presentation. Drizzle salsa or hot sauce over the top.
  • Use a Different Filling: Instead of black beans and sweet potatoes, use vegan walnut meat as the high-protein burrito filling.
  • Make it Spicy: Add a layer of creamy and spicy vegan chipotle mayo to the burritos for a spicy kick!

Substitutions & FAQ

  • Can I Assemble the Burritos Ahead of Time? Yes, you can build the burritos in advance and store them in the fridge. Don't add hot sauce if you're going to prep them a few days before you're going to eat them because the tortillas will get wet.
  • Black Bean Substitutions: You can substitute kidney beans, pinto beans, great northern beans, chickpeas, lentils, or a can of refried beans.
  • Sweet Potato Substitutions: Roasted chunks of butternut squash or potatoes can be used instead of sweet potatoes.
  • Quinoa Substitutions: You can use brown rice or cauliflower rice (low-carb) instead of quinoa.
  • Gluten-Free: To make this vegan burrito recipe gluten-free, you need to use gluten-free tortillas.

Success Tips

  • Warm the tortilla for 30 seconds to 1 minute in the microwave or toaster oven before you build the burritos. It's much easier to fill and roll up the burrito without it cracking when the tortilla is warm.
  • Try not to overstuff the burrito. I know it's hard because I do it almost every single time, but it will be much easier to roll up and seal if you don't overstuff it. I've found that about 2 cups worth of filling is the perfect amount for a large burrito-sized tortilla.
  • If you want to prep a batch of frozen vegan burritos ahead of time, don't add any liquids (hot sauce, lime juice, or salsa), so the tortillas don't get soggy.

A inside shot of a burrito on a white plate on a gray background.

More Vegan Recipes You'll Love!

Chipotle Jackfruit Pork Tacos

Vegan Lentil Crunchwrap Supreme

Vegan Taco Pasta 

Low-Carb Roasted Cauliflower Tofu Tacos

High-Protein Vegan Burritos

These easy to make vegan burritos are loaded with roasted sweet potatoes, black beans, flavorful cilantro lime quinoa, mashed avocado, and lots of vegetables! Each burrito contains 19 grams of protein and is ready to eat in 30 minutes!
5 from 11 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8 burritos
Calories: 480kcal
Author: Stacey Eckert

Equipment

  • Medium Pot
  • Large Baking Tray
  • Blender

Ingredients

Roasted Sweet Potatoes

  • 1 large sweet potato (or 2 medium sweet potatoes)
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp salt
  • ¼ tsp black pepper

Burrito Filling

  • (1) 14 oz can black beans rinsed and drained
  • 8 large tortillas
  • 1 head romaine lettuce shredded
  • 3 medium roma tomatoes diced
  • 2 large avocado mashed
  • 4 tbsp hot sauce (add more to taste)
  • 2 medium limes cut into wedges

Instructions

  • Preheat the oven to 400 degrees.
  • Make the cilantro lime quinoa. (For these burritos, I usually halve the quinoa recipe because it makes a large amount.)
  • Roasted Sweet Potatoes: While the quinoa is cooking, chop the sweet potatoes into ½-inch cubes and place them on a parchment-lined baking tray. Sprinkle 1 tsp smoked paprika, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, ¼ tsp salt, and ¼ tsp black pepper over the sweet potatoes and toss to coat each piece. Bake the potatoes for 20-25 minutes or until soft. 
  • Burrito Filling: Rinse and drain the black beans, and prep the rest of the burrito ingredients. Chop the lettuce, dice the tomatoes, mash the avocado, slice the green onions, and warm the tortillas.
  • Assemble the Burritos: Lay one large tortilla on a cutting board or flat surface, and spread a layer of mashed avocado in the middle of the tortilla. Add a scoop of the cilantro lime quinoa on top of the avocado. Then add a hearty spoonful of roasted sweet potatoes, black beans, shredded romaine lettuce, diced tomatoes, and sliced green onions. Squeeze 1 lime wedge and drizzle ½ tbsp of hot sauce over the burrito. 
  • Seal the Burrito: Fold both ends of the tortilla in towards the center and then roll up from the bottom. Hold both sides securely while you roll and finish with the seam on the bottom. If you’d like to seal the burrito, you can put the burrito (seam side down) into a large pan over medium heat and let it cook for a few minutes. Wait until the sealed side is golden brown and crispy and then enjoy it hot.

Notes

  • Warm the tortilla for 30 seconds to 1 minute in the microwave or toaster oven before you build the burritos. It's much easier to fill and roll up the burrito without it cracking when the tortilla is warm. 
  • Store the leftover sweet potato burrito ingredients in separate airtight containers in the fridge for 4-5 days or freeze them for a future meal.  

Nutrition

Serving: 1burrito | Calories: 480kcal | Carbohydrates: 79g | Protein: 19g | Fat: 12g | Saturated Fat: 2g | Sodium: 542mg | Potassium: 1571mg | Fiber: 17g | Sugar: 7g | Vitamin A: 13369IU | Vitamin C: 24mg | Calcium: 158mg | Iron: 6mg
Tried this recipe?Please rate it and leave a comment below if you have any feedback! If you post a picture on Instagram, please tag @Stacey_Homemaker and use the hashtag #StaceyHomemaker so I can see your delicious creation!
« Quinoa with Cilantro Lime Sauce
Veggie Breakfast Burrito Bowl »

Reader Interactions

Comments

  1. Vee

    June 16, 2021 at 9:18 pm

    5 stars
    This was so good! Followed the recipe to exact and made the cilantro lime quinoa. Mmm mmm good! My partner and I loved this recipe! This was definitely a bookmarked recipe, for sure 😋

    Reply
  2. Sian

    October 11, 2020 at 4:46 pm

    Do you have a substitute for the cilantro lime sauce? I am allergic to cilantro.

    Reply
    • Stacey Homemaker

      October 11, 2020 at 4:47 pm

      You could use basil and lemon instead of cilantro and lime. I've made it that way too, it's delish!

      Reply
  3. Madi

    July 13, 2020 at 10:09 pm

    5 stars
    I did not make this exact recipe but I made the sweet potato's the way she did and they were amazing! I made the potato’s without the vegetable broth or the olive oil and they tasted great! I made the potato’s rice an egg and some veggies and had a wrap. I recommend the patato recipe but you do not have to use vegetable broth or any oils

    Reply
    • Stacey Homemaker

      July 15, 2020 at 5:45 pm

      Glad you enjoyed it, Madi!

      Reply
  4. Martika Mapp

    December 19, 2019 at 6:09 pm

    Hey Stacy,
    Made this tonight and it was fantastic...I basically used the ingredients that you listed but I altered the steps to save on time. I used preboiled dry black beans that I had ready to cook in the freezer and instead of brown rice I used quinoa which I added to the blackbean saute with enough vegetable broth and cooked until it was dry. The result was absolutely delicious to eat by itself...same with the sweet potatoes which had a flavourful savory crust on the outside and sweet and creamy on the inside.

    Will definately make again...

    Reply
    • Stacey Homemaker

      December 19, 2019 at 8:36 pm

      I'm so glad you enjoyed it, Martika! Thank you for the feedback, I like your shortcuts!

      Reply
  5. Ameera - Monkey and Me Kitchen Adventures

    January 18, 2018 at 5:06 pm

    5 stars
    Oh wow, this Sweet Potato Black Bean Burrito looks incredibly delicious! I love all the veggies and awesome flavors happening here! And I couldn't agree with you more, love me some Avocado. The more the better! This is definitely a burrito I need to try!
    -Ameera 🙂

    Reply
    • Stacey Homemaker

      January 20, 2018 at 3:43 pm

      Thank you, Ameera! I agree, you can never have too much avocado! =)

      Reply

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