Description
These Vegan Sweet Potato Black Bean Burritos are a hearty, flavor-packed plant-based meal bursting with roasted sweet potatoes, black beans, quinoa, fresh veggies, and warm spices. Perfect for lunch, dinner, or meal prep, they’re wholesome, satisfying, and incredibly easy to make!
Ingredients
Units
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup cooked quinoa (or rice)
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 4 large flour tortillas
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender.
- In a large bowl, mix roasted sweet potatoes, black beans, quinoa, bell pepper, red onion, cilantro, and lime juice.
- Warm tortillas in a dry skillet for a few seconds to soften.
- Divide the filling evenly among tortillas. Fold in the sides and roll up tightly.
- Serve immediately or pan-grill the burritos for a crispy exterior.
Notes
- Substitute rice for quinoa if preferred.
- Add avocado or vegan cheese for extra richness.
- Burritos can be wrapped and frozen for later meals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Vegan
- Method: Roasting, Assembling
- Cuisine: Mexican-Inspired, Fusion
