Go Back
+ servings
Print

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!
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 burritos
Calories 480kcal

Equipment

  • Medium Pot
  • Large Baking Tray
  • Blender

Ingredients

Roasted Sweet Potatoes

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. Drizzle 2 tbsp of vegetable broth (or water) over the sweet potatoes, this will help the dry seasonings stick without using oil.
    Toss the potatoes to evenly coat the potatoes with the broth. 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. 
  • 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.
  • 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