Name: Vegan Sweet Potato and Black Bean Burritos (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4 burritos
Cuisine: Tex-Mex
Ingredients: 2 medium Sweet Potatoes-peeled and diced into 1/2 inch cubes; 1 tbsp Olive Oil; 1 tsp Chili Powder; 1/2 tsp Cumin; 1/4 tsp Salt; 1/8 tsp Black Pepper; 1 tbsp Olive Oil; 1/2 Yellow Onion-diced; 2 cloves Garlic-minced; 1 can (15 ounce) Black Beans-rinsed and drained; 1/2 cup Vegetable Broth; 1/2 tsp Cumin; 1/4 tsp Smoked Paprika; 1/4 tsp Salt; 1/8 tsp Cayenne Pepper-optional; 4 large Flour Tortillas (10-inch); 1/2 cup Salsa; 1/4 cup Fresh Cilantro-chopped; 1/2 Avocado-sliced or diced

Recipe tier

A hearty and flavorful vegan burrito made with roasted sweet potatoes, seasoned black beans, and fresh toppings, perfect for a quick weeknight meal.

Total 45 min

Serves 4 burritos

Steps 11

Ingredients 19

2 medium 500 g Sweet Potatoes-peeled and diced into 1/2 inch cubes
1 tbsp 15 mL Olive Oil
1 tsp 5 mL Chili Powder
1/2 tsp 2.5 mL Cumin
1/4 tsp 1.25 mL Salt
1/8 tsp 0.6 mL Black Pepper
1 tbsp 15 mL Olive Oil
1/2 75 g Yellow Onion-diced
2 cloves 10 g Garlic-minced
1 can (15 ounce) 425 g Black Beans-rinsed and drained
1/2 cup 120 mL Vegetable Broth
1/2 tsp 2.5 mL Cumin
1/4 tsp 1.25 mL Smoked Paprika
1/4 tsp 1.25 mL Salt
1/8 tsp 0.6 mL Cayenne Pepper-optional
4 large 4 Flour Tortillas (10-inch)
1/2 cup 60 g Salsa
1/4 cup 30 g Fresh Cilantro-chopped
1/2 75 g Avocado-sliced or diced

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Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium bowl, combine all Sweet Potato Filling ingredients (sweet potatoes, olive oil, chili powder, cumin, salt, pepper). Toss until sweet potatoes are evenly coated.
Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized, flipping halfway through. Set aside.
While sweet potatoes are roasting, prepare the Black Bean Filling. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced yellow onion and cook until softened, about 5-7 minutes.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Stir in the rinsed and drained black beans, vegetable broth, cumin, smoked paprika, salt, and cayenne pepper (if using). Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the liquid has reduced and the beans are well coated with the sauce. Lightly mash about a quarter of the beans with the back of a spoon to create a creamier texture.
Warm the flour tortillas according to package directions (microwave for 15-20 seconds each, or briefly heat in a dry skillet) to make them more pliable.
To assemble each burrito: Lay a warm tortilla flat. Spread a portion of the Black Bean Filling down the center, leaving space on the sides. Top with a portion of the roasted Sweet Potato Filling.
Add a spoonful of salsa, a sprinkle of fresh cilantro, and a few slices or cubes of avocado.
Fold in the sides of the tortilla, then tightly roll it up from the bottom, creating a sealed burrito.
Serve immediately and enjoy!