High-Protein Vegan Burrito

This easy to make vegan burrito is loaded with roasted sweet potatoes, black beans, cilantro lime quinoa, mashed avocado, and lots of vegetables!

Course Dinner

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings burritos

Calories 480kcal

Preheat the oven to 400 degrees.
Make the cilantro lime quinoa. (For these burritos, I usually halve the recipe because it makes a large amount.)
While the quinoa is cooking, chop the sweet potatoes into ½-inch cubes and place them on a parchment-lined baking tray. Sprinkle smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper over the potatoes and toss to coat each piece. Bake for 20-25 minutes or until soft.
Rinse and drain the black beans (warm them up if you like), 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.
Lay one large tortilla on a cutting board or flat surface, and spread a layer of mashed avocado in the middle, add a scoop of the quinoa, and add a hearty spoonful of roasted sweet potatoes and black beans. Top with shredded romaine lettuce, diced tomatoes, and sliced green onions. Squeeze 1 lime wedge and drizzle hot sauce over 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.

Warm the tortillas for 30 seconds to 1 minute in the microwave or toaster oven before you build the burrito. It's much easier to fill and roll up the burrito without it cracking when the tortilla is warm.
Store the leftover vegan burrito ingredients in separate airtight containers in the fridge for 3 days.
Freeze individually wrapped burritos without any wet ingredients or lettuce.