This quick and easy 30-min sweet potato black bean burrito recipe will be a new staple in your house! Loaded with all the fixings and tons of flavor! Vegan, nut-free, soy-free.
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The Christmas decorations have been put away, the windows are open to let in the refreshing cold air, and I’m soooo ready to get back to my regular diet.
We had a wonderful holiday break! I hope you did too.
My wonderful hubby got me an Instant Pot and a Vitamix blender for Christmas so get ready for lots of recipes using both of those appliances coming soon to the blog! If you have any tips for cooking with the Instant Pot, please send them my way!
For the last two weeks, I’ve been relying on easy meals. Mostly, one-pot dishes like garden veggie barley soup or meals that are 30-minutes or less like ginger cauliflower fried rice. There simply was no time to cook elaborate meals in between decorating, wrapping gifts, and prepping for the holidays.
Here’s my personal list of 115 Easy 30-Minute Vegan Meals! Try the crab cakes, they’re insanely delicious!
I’ve made this sweet potato black bean burrito recipe twice in the last month because it’s so delicious and EASY! I loved having the ingredients ready in the fridge and being able to make a quick burrito for lunch or dinner on the go.
Sweet Potato Black Bean Burrito Recipe Filling
Obviously, sweet potatoes and black beans are the main ingredients in this burrito recipe but I put lots of other goodies in the burritos too!
- Sautéed onions
- Romaine lettuce
- Diced tomatoes
- Brown rice or quinoa
- Cilantro
- Guacamole
Note – If you have any leftover veggies in the fridge, now would be a great time to use them up! Dice them and add them to the burrito mixture.
I’ve mixed in…
- Zucchini
- Corn
- Kidney beans
- Bell peppers
- Carrots
- Edamame
- Tofu
Do You Have to Add Guac?
No, of course not, but a better question is be why wouldn’t you want to load it up with guacamole?? I thoroughly believe that any food that is in a tortilla is always better with guac! Zucchini quesadillas, sweet potato enchiladas, chipotle walnut quinoa tacos, etc…
Seriously, I love guac– anything with avocados, really. I make avocado toast (that has 26 grams of protein!) every single morning for breakfast! The guacamole just makes everything so creamy and it helps to hold together the dry ingredients in the burrito.
My favorite guac recipe is simple:
- 1 avocado
- 1 roma tomato, diced
- 1/4 small red onion, diced
- 1/4 cup cilantro, roughly chopped
- Healthy pinch of cumin, cayenne, and garlic powder
- Juice of half a lime
- Sea salt and pepper to taste
Mash the avocado –> add the dry seasonings & mix –> add onion, cilantro, tomato, and lime juice. Mix and enjoy!
If you don’t want to add guacamole, salsa, or chipotle cream sauce would be delicious too.
Is This Burrito Recipe Really Quick and Easy?
Yes, it trrruly is! (Sorry, I’ve been watching too much Outlander.)
Saute the onions, roast the sweet potatoes, and cook the rice while you’re prepping the lettuce, tomatoes, and guacamole so everything will be done at once. 30 minutes is all you need to make a super healthy and filling meal!
You can use the filling in burritos, tacos, or taco salads if you’re watching your carbs.
Raise your hand if you over-stuff your burritos too! LOL
Note – if you want a better hold on your burrito, roll it up and then saute it in a tiny bit of oil for a few minutes until its golden brown. This seals the burrito and gives it a little more stability so it doesn’t explode when you take a bite of your loaded burrito!
Related Taco Recipes
Easy Quinoa Fried Rice Lettuce Wraps
Roasted Cauliflower Tofu Tacos
Bomb Ass Buffalo Cauliflower Tacos
This quick and easy 30-min sweet potato black bean burrito recipe will be a new staple in your house! Loaded with all the fixings and tons of flavor! Vegan, nut-free, soy-free.
- 1/2 cup dry brown rice
- 1+2 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 cans black beans, rinsed and drained
- 2 medium sweet potatoes, chopped into 1 inch cubes
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp smoked paprika
- 1/4 tsp cumin
- Sea salt and pepper to taste
- 6-8 large vegan burrito tortillas
- 1 medium head of romaine lettuce, thinly sliced
- 2-3 medium roma tomatoes, diced
- 1/4 cup cilantro, roughly chopped
- Guacamole, salsa, vegan sour cream, or chipotle sauce
- 1 lime, cut into wedges
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Preheat the oven to 400 degrees. (Do the following three steps at the same time.)
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Cook the rice and set it aside.
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While the rice is cooking, dice the sweet potato and put them on a parchment lined tray. Drizzle 2 tbsp of olive oil over the top and toss to coat. Sprinkle chili powder, smoked paprika, garlic powder, paprika, cumin, salt, and pepper over the potatoes. Toss to combine. Roast for 25-30 minutes or until the edges start to brown, flip halfway through.
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While the sweet potatoes are roasting, saute the diced onion in 1 tbsp of oil over medium heat for 5-8 minutes. Add drained black beans and minced garlic cloves. Cook for 2-3 minutes or until the beans are warmed through. Season with salt and pepper. Cover and set aside until everything is ready.
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When the sweet potatoes are done roasting, add them to the pan with the beans and onions. Mix to combine.
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Warm a tortilla, add lettuce, brown rice, a scoop of the black bean and sweet potato mixture, tomatoes, cilantro, and guacamole. Squeeze a wedge of lime over the filling and roll up the burrito!
- You can substitute quinoa, freekeh, or lentils if you prefer to not use rice.
- Kidney beans, great northern beans, or chickpeas would be a good substitute for black beans.
If you make this vegan sweet potato black bean burrito recipe, please share your picture on Instagram and tag @StaceyHomemaker so I can see your delicious creation!
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What toppings would you put on this burrito recipe? Let me know in the comments!
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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 🙂
Thank you, Ameera! I agree, you can never have too much avocado! =)