Sweet Potato and Black Bean Burrito
Hearty and flavorful burritos stuffed with roasted sweet potatoes, seasoned black beans, and melty cheese. These filling vegetarian wraps come together easily and are perfect for a quick weeknight dinner or meal-prep lunch.
For 4 servings
- prep
Soak the black beans overnight.
Rinse the dried black beans and soak them in plenty of water for at least 8 hours or overnight. Drain and set aside before cooking.
TIPSoaking reduces cooking time and makes beans easier to digest. - prep
Preheat the oven and prep the sweet potatoes.
Preheat oven to 425°F (220°C). Peel the sweet potatoes and dice them into small, even cubes. Toss with 1 tbsp olive oil and a pinch of salt.
TIPCut the cubes evenly so they roast at the same rate and get crispy edges. - roast · ~25 min
Roast the sweet potatoes until tender.
Spread the sweet potatoes in a single layer on a baking sheet. Roast for 22-25 minutes, flipping halfway, until fork-tender and lightly caramelized.
- pressure cook · ~15 min
Cook the soaked black beans.
Add the drained black beans and 3 cups of fresh water to a pressure cooker. Cook on medium heat for 12-15 minutes after the first whistle. Let the pressure release naturally, then drain any excess water.
TIPThe beans should be tender but not mushy. If using a stovetop pot, simmer for 45-60 minutes until tender. - saute · ~5 min
Sauté the aromatics and spices.
1.Heat the remaining 1 tbsp olive oil in a large skillet over medium heat.2.Add the chopped onion and sauté until soft and translucent (3-4 minutes).3.Stir in the minced garlic and cook for 30 seconds until fragrant.4.Add cumin powder, smoked paprika, chili powder, and the remaining salt. Stir continuously for 1 minute to toast the spices.TIPCooking the spices in oil blooms their flavor and removes any raw taste. - mix · ~3 min
Combine the black bean filling.
Add the cooked black beans and roasted sweet potato cubes to the skillet. Gently fold everything together and cook for 2-3 minutes until heated through. Remove from heat and squeeze fresh lime juice over the mixture.
TIPFold gently to avoid mashing the sweet potato cubes too much. - prep · ~2 min
Warm the tortillas.
Warm each flour tortilla in a dry skillet over medium heat for about 20 seconds per side, or wrap the stack in foil and place in the still-warm oven for 5 minutes.
TIPWarm tortillas are pliable and won't tear when you roll the burrito. - assemble
Assemble the burritos.
1.Lay a warm tortilla flat on a clean surface.2.Spoon a generous portion of the sweet potato-black bean filling into the center.3.Sprinkle shredded cheddar cheese and fresh cilantro on top.4.Fold the sides in over the filling, then roll tightly from the bottom to form a burrito.TIPDon't overfill — a heaping half cup is just right. Less is more for a tight roll. - serve
Serve the burritos immediately.
Place the rolled burritos seam-side down. Slice in half and serve immediately with extra lime wedges and your favorite salsa or hot sauce on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut sweet potato cubes evenly (½-inch) for uniform roasting and crispy edges.
- 2Toast cumin and chili powder in oil for 1 minute to bloom their flavors.
- 3Warm tortillas in a dry skillet or oven so they're pliable and won't tear.
- 4Don't overfill burritos; a heaping ½ cup of filling is ideal for a tight roll.
- 5Let cooked black beans drain well to avoid a soggy burrito.
- 6Fold burrito sides in first, then roll from the bottom for a secure seal.
- 7Make ahead: Roast sweet potatoes and cook beans up to 3 days in advance.
Adapt it for your goals.
Vegan
Replace cheddar cheese with vegan shredded cheese or omit it, and add a spoonful of vegan sour cream or guacamole for creaminess.
high proteinHigh-protein
Add 1 cup of cooked shredded chicken or crumbled tofu to the filling for extra protein without overpowering the sweet potato and bean base.
low carbLow-carb
Swap flour tortillas for large lettuce wraps or low-carb tortillas to reduce carbs while keeping the hearty filling intact.
spicySpicy
Add 1 diced jalapeño or a pinch of cayenne pepper when sautéing the onions for a fiery kick that pairs well with the lime juice.
jainJain
Omit garlic and onion, sauté with asafoetida (hing) and use vegan cheese or skip cheese; keep other ingredients for a Jain-friendly version.
Why this is on our healthy list.
Rich in Fiber
Black beans and sweet potatoes provide soluble and insoluble fiber, supporting digestion and helping maintain steady blood sugar levels.
High in Vitamin A
Sweet potatoes are packed with beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
Plant-Based Protein
Black beans offer a solid source of plant protein, making this burrito a satisfying option for vegetarian meals.
Antioxidant Spices
Cumin, smoked paprika, and chili powder contain antioxidants that help reduce inflammation and add flavor without extra salt.
Frequently asked questions
Yes, use two 15-ounce cans, drained and rinsed. Skip the soaking and pressure-cooking; just add them to the skillet with the aromatics and heat through.
