When we first tried these Spinach, Sweet Potato & Black Bean Burritos we fell in love! So easy to make, freezable and always delicious with a side of chips and salsa!
Now if the weather would just cooperate I could enjoy my Spinach, Sweet Potato & Black Bean Burritos in the sunshine with a margarita. Until then we’ll enjoy these indoors.
With just a few simple ingredients and about 20-minutes time, you can make a huge batch – they freeze really well.
Loaded with spinach, black beans, sweet potatoes and a few smoky, spicy pepper options – topped off with salsa and avocado – this is one of our favorite simple meals. And they are super filling.
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!
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.