Sweet Potato and Black Bean Burritos
Jump to RecipeLooking for a cozy, satisfying vegetarian dinner that comes together in minutes? These Sweet Potato and Black Bean Burritos deliver. The recipe combines tender sweet potatoes with protein-rich black beans, seasoned with cumin and chili powder for a warm, earthy flavor. Wrapped in soft tortillas with melted cheese and a burst of fresh cilantro, each bite is comforting yet bright. The method is simple: cook the sweet potatoes until tender, mix with beans and spices, warm the tortillas, then roll. It’s versatile for meal prep—make a big batch, store the filling, and assemble when you’re ready. Customize with toppings like avocado, salsa, or lime for extra zing, and adjust heat to your taste. A tasty, budget-friendly option that satisfies vegetarians and meat-eaters alike.
Ingredients
sweet potatoes
Choose firm sweet potatoes and dice into 1/2-inch cubes for even cooking. For faster prep, parboil 6–8 minutes, then drain and sauté with the beans. Or roast at 425°F (220°C) for 15–20 minutes until caramelized for deeper flavor. To boost taste, toss with a pinch of chili powder or smoked paprika before cooking, or finish with a squeeze of lime. Substitutions: canned diced sweet potatoes or roasted butternut squash can work but will change texture and sweetness.
black beans
Rinse canned beans to remove excess sodium and drain well. Sauté with the sweet potatoes and spices for best flavor. If using dried beans, soak overnight and simmer until tender, seasoning with salt only at the end. For extra depth, simmer with onion and garlic; mashing a portion of the beans helps the filling bind a bit.
tortillas
Use large flour tortillas for easy burritos. Warm briefly until pliable (in a dry pan or wrapped in a towel in the microwave) to prevent tearing. If using corn tortillas, toast lightly in a skillet and wrap in a damp towel to soften. Substitutions: large gluten-free tortillas, or lettuce/flatbread for a lighter option.
olive oil
1 tablespoon is enough to coat the filling; cook over medium heat so the oil doesn’t smoke. Olive oil helps bloom cumin and chili powder for more aroma. For a neutral option, use avocado oil or canola oil. You can also bloom the spices in the oil before adding the filling.
cumin
Toast ground cumin in a hot, dry skillet for 30–60 seconds to wake its aroma, then add to the filling. Freshly ground is best. Substitutions: a pinch of ground coriander or smoked paprika for a different flavor profile.
chili powder
Chili powder blends vary in heat; taste and adjust. For more heat, add a pinch of cayenne or chipotle chili powder. Balance with a small squeeze of lime or a touch of sugar if the mix tastes flat.
salt
Salt to taste; canned beans can be salty, so start with 1/4 teaspoon and adjust. Use kosher salt for easier control. Be sure to taste the filling before assembling the burritos to avoid over-salting.
pepper
Freshly ground black pepper adds aroma; grind just before using. If you prefer, a touch of white pepper can be used for a lighter color in some fillings.
shredded cheese
Opt for melty cheeses like cheddar or Monterey Jack. For dairy-free versions, use vegan shredded cheese or sprinkle with nutritional yeast. Add cheese toward the end of cooking so it melts nicely into the filling; you can also sprinkle on top after assembling.
fresh cilantro
Chop leaves (and tender stems if desired) just before serving to keep bright flavor. If you don’t care for cilantro, substitute with chopped parsley or a light squeeze of lime. Store cilantro in the fridge with stems in water to keep it fresh.
Cooking Steps
Step 1: Prep the sweet potatoes
Peel and dice the sweet potatoes into small cubes roughly 1/2 inch in size. This helps them cook evenly and mash less when combined with beans.Tip:Cut uniform pieces for even cooking.Note:You can leave the skins on for extra texture and nutrients if you prefer.Step 2: Boil the sweet potatoes
In a pot, bring water to a boil and add the diced sweet potatoes. Cook for about 10–12 minutes until tender when pierced with a fork. Drain well and set aside.Tip:Start checking a couple minutes early to avoid overcooking.Note:If you’re short on time, you can steam the potatoes instead of boiling.Step 3: Prepare the filling
In a skillet, heat olive oil over medium heat. Add the cooked sweet potatoes, black beans (drained and rinsed), cumin, chili powder, salt, and pepper. Stir well and cook for an additional 5 minutes until heated through and flavors meld.Tip:Stir gently to keep potato pieces chunky rather than mashing them.Note:For extra heat, add a pinch of cayenne or additional chili powder to taste.Step 4: Warm the tortillas
Warm the tortillas in a separate pan over medium heat for a few seconds on each side or microwave them for 15–20 seconds until soft and pliable.Step 5: Assemble the burritos
Place a portion of the sweet potato and black bean filling in the center of each tortilla. Sprinkle with shredded cheese and fresh cilantro.Tip:Layering cheese on top of warm filling helps it melt nicely.Note:You can add extra toppings like salsa or avocado if you like.Step 6: Roll the burritos
Fold the sides of the tortilla over the filling and roll it up tightly from the bottom to enclose the filling. If needed, seal the edge with a tiny bit of water to help it stay closed.Tip:Tuck in the sides as you roll to keep everything inside.Note:If not serving immediately, wrap in foil to keep warm.Step 7: Serve
Serve the burritos warm with your preferred toppings or sides such as salsa, lime wedges, sour cream, or avocado. Eat soon for best texture and flavor.Tip:Reheat leftovers in the microwave or oven wrapped in foil.Note:These burritos freeze well if wrapped tightly; reheat directly from frozen.
Frequently Asked Questions
What’s the easiest way to prep the sweet potatoes for this recipe?
Wash and optionally peel, then cut into roughly 1/2-inch cubes. For quicker prep, microwave the whole potato for 3–4 minutes to soften before dicing.
How long should I boil the sweet potatoes until tender?
Boil the diced sweet potatoes in salted water for about 10–12 minutes, until a fork easily pierces them. Drain well before mixing with the beans.
How should I handle the canned black beans before mixing them in?
Drain and rinse the beans under cold water, then drain well. Pat them dry a bit to reduce extra moisture in the filling.
How do I season the filling so it’s flavorful but not too salty?
Bloom the spices (cumin and chili powder) in a teaspoon of oil for about 30 seconds to wake the flavor, then add the beans and potatoes. Start with a pinch of salt and taste; you can add more at the end if needed.
How can I warm the tortillas without tearing them?
Warm tortillas in a dry skillet for 10–15 seconds per side, or wrap them in a damp paper towel and microwave 15–20 seconds until soft.
How do I assemble burritos so they don’t fall apart?
Don’t overfill. Place filling in the center, add a little cheese as a “glue,” fold the sides over, and roll tightly. If the filling is warm, it will seal more easily.
Can I make this vegan or dairy-free?
Absolutely. Omit the shredded cheese or use a dairy-free alternative, and add extras like avocado, salsa, or lime for moisture and flavor.
How should I store and reheat leftovers?
Cool leftovers, then store in an airtight container in the fridge for 3–4 days. Reheat in the microwave or a skillet until hot all the way through.
What substitutions work well if I’m missing an ingredient?
Try pinto beans or chickpeas in place of black beans, or use butternut squash instead of sweet potato. Any tortilla works, and you can adjust spices to taste.
What basic safety tips should I know as a beginner?
Wash hands and surfaces often, keep raw ingredients separate, use a sharp knife with proper technique, and monitor hot oil and fillings to avoid burns. Always taste and adjust seasoning off the heat.
Additional Information
Dietary Considerations
Vegetarian by default. To make vegan, omit cheese or use vegan cheese and a dairy-free crema. For gluten-free needs, use certified gluten-free corn tortillas (or gluten-free tortillas as desired). For dairy-free diets, provide avocado crema or dairy-free yogurt-based toppings. Be mindful of nut allergies if using cashew crema; offer alternatives such as dairy-free yogurt or hummus-based toppers. Adjust chili powder to control heat, and clearly label toppings for guests with specific dietary restrictions.
Pairings
Pairings: Beverages include a bright lime agua fresca, hibiscus tea (agua de jamaica), or sparkling water with a squeeze of lime. For adults, a light Mexican lager or Sauvignon Blanc complements the cumin and chili notes without overpowering them. Toppings and sides: avocado slices, pico de gallo or salsa verde, fresh cilantro, lime wedges, and a dollop of sour cream or a vegan crema. Consider crumbled queso fresco or a vegan cheese if desired. Sides such as cilantro-lime rice, elote-style corn salad, or a simple green salad with a lime vinaigrette balance the meal. For more heat, offer jalapeño slices or a quick chipotle salsa; for a milder version, keep spices light. If serving burrito bowls, arrange layers of rice, bean filling, and toppings for easy customization.
Serving Suggestions
Serve warm either as tortillas-wrapped burritos or as burrito bowls. Warm the tortillas until pliable, fill with equal portions of the sweet potato–black bean mixture, and let guests garnish with toppings. Present toppings in small bowls for customization. For meal prep, refrigerate the filling (without toppings) and reheat gently; assemble bowls or burritos just before serving. Ideal occasions include weeknight dinners, casual potlucks, picnics, and make-ahead lunches.
Sweet Potato and Black Bean Burritos
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Description
A hearty and delicious vegetarian burrito packed with sweet potatoes, black beans, and spices, all wrapped in a soft tortilla.
Ingredients
- sweet potatoes: 2 medium
- black beans: 1 can
- tortillas: 4 large
- olive oil: 1 tablespoon
- cumin: 1 teaspoon
- chili powder: 1 teaspoon
- salt: 0 to taste
- pepper: 0 to taste
- shredded cheese: 1 cup
- fresh cilantro: 0 to taste
Date Created:
11/30/2025