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Sweet Potato & Black Bean Burritos

April 26, 2015 by Emily Brees 11 Comments - This post may contain affiliate links.

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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!

burrito with avocado sauce and cilantro

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.

Then top off with your favorite salsa and guacamole.

Skip this step if you are going to freeze them. When you reheat them you can toast them to perfection.

3 rolled burritos

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!

rolling the burritos

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.

Black Bean Burritos sliced in half

These sweet potato and black bean burritos are one of our favorite weeknight meals.

sweet potato and black bean burritos cut in half

PIN IT!

Serve these burritos with a sides of Mexican rice and for dessert try this Mexican spices chocolate avocado pudding.

5 from 3 votes
Print
Sweet Potato and Black Bean Burrito
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Sweet potato, spinach, and black beans stuffed in a chipotle spiced vegetarian burrito – freezable, quick and easy!

Course: Lunch, Main Course
Cuisine: American
Keyword: burritos, vegetarian
Servings: 6 – 8
Calories: 385 kcal
Author: Emily Brees | OatandSesame
Ingredients
  • 2 Tbs 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 Tbs 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
Instructions
  1. Heat 1 Tbsp of the oil in a large skillet over medium heat.
  2. 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.
  3. Add the beans and chipotles. Mix until incorporated and warmed through – about 2 minutes.
  4. Add the spinach and toss until spinach just starts to wilt. Add a couple dashes of salt and pepper.
  5. 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.
  6. 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.
  7. Top with salsa, sour cream/yogurt, cilantro and/or avocado.
  8. Best eaten immediately, but do very well frozen.

    TO FREEZE: I usually freeze them before toasting each side then defrost them and toast them before eating.

Nutrition Facts
Sweet Potato and Black Bean Burrito
Amount Per Serving (1 g)
Calories 385
* Percent Daily Values are based on a 2000 calorie diet.

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Previous Post: « Happy Earth Day!
Next Post: Horseradish Potato Salad with Parsley »

Reader Interactions

Comments

  1. [email protected]

    March 4, 2017 at 6:08 pm

    I love burritos but never have been very good at rolling them. Thanks for the tips. I agree that it will be better to Enjoy these with a margarita!

    Reply
  2. April J Harris

    March 4, 2017 at 8:36 pm

    Your Spinach Sweet Potato and Black Bean Burritos look delicious and I love that you can make them ahead and freeze them! The video on rolling technique is super helpful too. I always struggle with that!

    Reply
    • Emily

      March 4, 2017 at 9:14 pm

      A burrito just isn’t the same without a good roll!

      Reply
  3. Valentina

    March 4, 2017 at 10:50 pm

    These look so hearty, healthy and delicious! I want one!

    Reply
    • Emily

      March 5, 2017 at 8:20 am

      They are a favorite! Hope you love them!

      Reply
  4. Michelle Frank | Flipped-Out Food

    March 5, 2017 at 9:45 am

    What is it about black beans and sweet potatoes? They’re a match made in heaven! Funny, I am also the designated burrito roller in my family (that is, if I want to keep the filling INSIDE the burrito rather than on the floor!). Two thumbs up on technique!

    Reply
    • Emily

      March 5, 2017 at 9:52 am

      Too funny! Rolling burritos must be a talent not everyone has!

      Reply
  5. Cricket Plunkett

    March 5, 2017 at 10:13 am

    Oh these sound perfect! I’ve been in a lunch rut lately, I’ll have to try these!

    Reply
    • Emily

      March 5, 2017 at 10:19 am

      These will definitely get you out of that rut!

      Reply
  6. Tommy

    October 21, 2017 at 6:55 pm

    Made these tonight. Used vegan style cheese and other vegan toppings. Family loved them. Definitely making again!

    Reply
    • Emily

      October 21, 2017 at 7:58 pm

      Awesome! So good to hear! 🙂

      Reply

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I'm Emily - a home cook, gardener and recipe creator located in Flagstaff, AZ.

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