When we first tried these vegetarian Sweet Potato & Black Bean Burritos we fell in love! Seasoned with chipotle, packed with healthy spinach, hearty sweet potato and fiber-rich black beans. Add cheese or leave it out for a vegan version. Freezable, easy to make and full of flavor!
How to make black bean burritos
With just a few simple ingredients and about 20-minutes time, you can make a huge batch of these vegetarian burritos – they freeze really well.
Step 1: Sauté sweet potatoes, peppers and onion.
Cover and cook until the sweet potatoes are fork tender.
Step 2: Add beans and chipotle.
The sweet potatoes balance the spicy, smoky chipotle peppers – adjust the amount of chipotle you like by adding a few extra teaspoons for more spice. Go slowly!
Step 3: Add spinach.
Toss until just wilted.
Add cilantro if it’s your thing.
Step 4: Add cheese and Roll Burritos.
Use the tips below to roll your burritos nice and snug.
Step 5: Brown each side to make them toasty.
Skip this step if you are going to freeze them. When you reheat them you can toast them to perfection.
How to Roll Burritos
I’m the official burrito roller in the house. The key is to continue to tuck the corners in as you roll (shown below). I like them tucked just right – so get busy and practice your burrito rolling skills!
1. Don’t overstuff
2. Make sure the tortillas are warm or at room temp so they are pliable.
3. Don’t be afraid to man handle them!
Here’s a quick video on proper rolling technique.
These sweet potato and black bean burritos are one of our favorite weeknight meals.
Serve these burritos with a sides of Mexican rice and for dessert try this Mexican spices chocolate avocado pudding.
Sweet potato, spinach, and black beans stuffed in a chipotle spiced vegetarian burrito – freezable, quick and easy!
- 2 tablespoons olive oil
- 2 medium sweet potato peeled and cubed
- 1/2 medium red onion chopped
- 1 jalapeno or poblano pepper chopped (optional)
- Kosher salt and pepper
- 1 15.5 oz can black beans rinsed
- 1 tablespoon chopped chipotle peppers in adobo more if you like it spicy
- 1 small bunch spinach rinsed and coarsely chopped
- 6 ounces Monterey Jack cheese coarsely grated (use your favorite cheese here, optional)
- 6-8 large flour tortillas room temp or warmed in microwave for 10 sec to make easier to roll
- sour cream or plain Greek yogurt to top (optional)
- salsa to top
- avocado to top
- cilantro to top
Heat 1 Tbsp of the oil in a large skillet over medium heat.
Add the sweet potato, jalapeno/poblano, onion and 1/2 tsp salt. Cover the skillet and cook until sweet potato is tender 10 -12 minutes. Stir the mixture a few times while cooking.
Add the beans and chipotles. Mix until incorporated and warmed through – about 2 minutes.
Add the spinach and toss until spinach just starts to wilt. Add a couple dashes of salt and pepper.
Form the burritos. Lay the tortillas flat and add a handful of cheese and a scoop of the potato mixture to each of tortillas. Roll up to form burritos. For good burritos rolling technique, I tuck the corner edges in tightly with each roll.
In a skillet or flat stove top griddle sprayed with cooking spray, toast the burritos with the seam-side down until golden brown, 2 to 3 minutes and then flip to brown the other side which should take 1-2 minutes.
Top with salsa, sour cream/yogurt, cilantro and/or avocado.
Best eaten immediately, but do very well frozen. I usually freeze them before toasting each side then defrost them and toast them before eating.