Black Bean Sweet Potato Burritos

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These black bean sweet potato burritos are oh-so-simple but big on flavor! They are super filling and best enjoyed with vegan avocado crema.

Filled with sweet potatoes, black beans, corn, and salsa, these baked burritos will surely leave you full and satisfied.

The velvety vegan avocado crema ties everything together, so each bite tastes like you’re dining out.

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Upgrade your baked black bean burritos and enjoy it with tofu scramble (breakfast burritos, anyone?) and vegan cheese sauce!

Why You’ll Love These Black Bean Sweet Potato Burritos

These sweet potato black bean burritos are meat and dairy-free, so you can satisfy your burrito cravings even on a vegan diet!
This simple burrito recipe only needs a few ingredients and minimal prep work. You can even bake the sweet potatoes a day or two in advance.
These black bean sweet potato burritos are the perfect grab-and-go meal! Enjoy them for breakfast or lunch, or freeze them for easy reheating on busy weeknights.

Ingredients And Substitutions

Sweet potatoes – The main bulk of this meatless burrito’s hearty filling.

Salt – You can also season the sweet potato filling with chili powder, cumin, or chipotle powder.

Black beans – Meaty black beans perfectly complement these sweet potato burritos. Just rinse them beforehand so the bean filling won’t taste too salty.

Corn – No need to cut kernels from the cob! Just drain your favorite canned corn for these baked burritos.

Salsa – The salsa is already inside these black bean sweet potato burritos! You can use homemade or store-bought salsa.

Whole-wheat tortillas – Sneak extra fiber to your diet by opting for whole-wheat instead of regular flour tortillas.

Vegan Black Bean Sweet Potato Burritos Ingredients

For the avocado cream:

Avocado – Avocado transforms into a rich and creamy condiment that takes these sweet potato black bean burritos from good to great.

Silken tofu – The silky avocado dip for these black bean and sweet potato burritos ditches dairy and gets its creaminess from silken tofu.

Lime – The touch of tang from fresh lime juice is always great in avocado crema.

Salt – Lightly season your avocado cream with kosher salt to round out its overall flavor. You can also include black pepper and other simple spices.

Cilantro – The refreshing, citrusy taste of cilantro balances the heat of the chiles.

Green chiles – Other hot peppers like Serrano also work.

Tips For Making This Recipe

Soften Your Tortillas

To make your tortillas less stiff, place them on a microwave-safe plate, cover them with a damp paper towel, and microwave for about 15 seconds.

Season the Black Beans

Make your beans more flavorful! Cook chopped onion in a non-stick skillet until translucent. Then, add the black beans and taco seasoning and cook the beans for 3 minutes.

Make the Baked Burritos Even More Filling

For sweet potato burritos that’ll actually keep you full, load them up with brown rice, seitan, tempeh, and vegan Mexican shreds!

Baked Burritos FAQs

Do I have to add avocado cream to these black bean and sweet potato burritos?

No. These baked burritos are already delicious as they are. You can also make another burrito sauce to complement the sweet and savory flavors of the wraps. Try combining vegan mayo, juice from pickled jalapeno, and chipotle peppers!

What can I use as an alternative to sweet potatoes in baked black bean burritos?

If sweet potatoes are unavailable, these black bean burritos are also delicious with butternut squash.

Which salsa is best to use with these sweet potato black bean burritos?

You can’t go wrong with chunky salsa for a hearty sweet potato burrito. Salsa Verde and mango pineapple salsa are other delicious options for these baked burritos.

Should I wrap my baked burritos with foil?

Baking the sweet potato and black bean burritos without foil will give you crisp, brown tops. However, you can cover the pan with foil if you prefer softer tortillas.

Can you freeze black bean sweet potato burritos?

Of course! Wrap the assembled baked burritos (without the salsa and avocado crema) individually in foil and freeze them in a freezer-safe container for up to 3 months. To serve, pop them into the oven and bake at 350°F until heated, or reheat them in a skillet over medium heat until the tortilla is crispy.

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