Vegan Sweet Potato and Bean Burritos
These Vegan Sweet Potato and Bean Burritos are comforting and packed with nutrients, featuring roasted sweet potatoes, black beans, and a blend of spices wrapped in a soft tortilla. Perfect for a quick lunch or dinner, these burritos are filling, satisfying, and easy to prepare.
Equipment
- 1 baking sheet
- 1 mixing bowl
- 1 pot or saucepan
- 1 fork or potato masher
- 1 frying pan
- 1 spoon or spatula
- 1 tortilla warmer or foil optional
Ingredients
- 2 medium sweet potatoes About 500g.
- 1 can black beans 400g, rinsed and drained.
- 1 cup corn kernels Fresh, frozen, or canned.
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- to taste salt and pepper
- 4 large whole wheat or corn tortillas
- 1 avocado mashed For serving.
- to taste fresh cilantro Chopped, for garnish (optional).
- to taste lime wedges For serving (optional).
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cube the sweet potatoes into small, bite-sized pieces. Spread them on a baking sheet and toss with a little olive oil, salt, and pepper. Roast in the oven for about 25 minutes, or until tender and slightly caramelized.
- While the sweet potatoes are roasting, heat a pot or saucepan over medium heat. Add the black beans and corn, stirring to combine. Sprinkle in the cumin, chili powder, salt, and pepper. Cook for about 5-7 minutes, until heated through.
- Once the sweet potatoes are done, remove them from the oven and add them to the pot with the beans and corn. Gently mash some of the sweet potatoes with a fork or potato masher, leaving some chunks for texture. Mix to combine all ingredients.
- Warm the tortillas in a frying pan or tortilla warmer.
- Spoon the sweet potato and bean mixture onto the center of each tortilla. Fold in the sides and then roll from the bottom up to enclose the filling.
- Serve immediately with mashed avocado, chopped cilantro, and lime wedges on the side.
Notes
Feel free to customize the burrito fillings with other veggies like spinach or bell peppers.
These burritos can be made ahead of time and stored in the refrigerator for a quick meal option later on. Just reheat before serving.
If you like it spicy, consider adding diced jalapeños or hot sauce to the vegetable mixture.