Last Updated on January 28, 2024
These Sweet Potato and Bean Burritos are so easy to make and so satisfying!
You will love the flavors of the two different beans, blended with roasted sweet potatoes, and the sauteed onions and peppers.
Add in different spices and you have a flavorful and healthy filling for your burrito.
The filling is not just for burritos, it can be used in a taco, taco salad, burrito bowl, or a top for this No Bake Loaded Vegan Nachos.
It will even be a great addition to this Vegan Breakfast Burrito.
Different ways to garnish your burritos
Try my Homemade Sriracha Aioli,
Or the Vegan Cilantro Lime Aioli,
Add on this Fresh Pico de Gallo,
Dollop on the Easy Homemade Guacamole,
Top or serve with An Easy Avocado Salsa,
Side Dishes to compliment your Sweet Potato and Bean Burritos
The Sweet Corn Salad is light, crisp, packed with flavor and simply delicious!
Or try my recipe on How to make the best Spanish Rice, it’s a fast and simple side dish.
Ingredients for the burritos
- Sweet Potatoes – Sweet potatoes are a sweeter root vegetable than the yam. The sweet potato is softer once cooked, the yam is drier, which means it stays together much better once cooked. Both will work well in this dish. With all the different varieties available today, I love switching this up every time I make this dish.
- Garlic – Fresh garlic is the best, you can roast it with the sweet potatoes. But I do use minced garlic the most, I saute with the peppers and onion for the best result.
- Onion – A fresh sweet onion is my onion of choice. I also use a little onion powder in the recipe.
- Oil – Any oil of your choice can be used to saute the vegetables and drizzled on the sweet potatoes before baking. The oils I like to use are avocado or a good olive oil.
- Peppers – I used a sweet bell pepper for my filling. Red, orange, yellow, or even green will work. Want to add a little heat add a hot pepper along with the bell pepper to the dish.
- Beans – I used black beans and pinto beans in the filling. The pinto bean is a creamier and mildly flavored bean. The black bean has a slightly sweeter flavor. These two compliment each other nicely.
- Sriracha – This adds a tangy, sweet flavor with a hint of heat to the dish.
- Seasonings – I added a little smoked paprika, this adds a slight sweet smoky flavor. Also added salt, and pepper to taste.
How to make Sweet Potato and Bean Burritos
Preheat the oven to 425° F.
Prepare a baking sheet with parchment paper and set aside.
Clean and dice the sweet potatoes into bite size pieces and add to a small mixing bowl.
Drizzle oil over the sweet potatoes with the smoked paprika, onion powder, salt, pepper, and combine.
If using a fresh garlic, clean the cloves and toss in the bowl with the sweet potatoes.
Toss everything in the bowl until evenly coated.
Spread the sweet potatoes onto the parchment lined baking sheet and slide into the oven.
Bake the sweet potatoes for 12 minutes, remove to stir, return, and bake for an additional 12 minutes or until soft.
Once the sweet potatoes are soft, remove from the oven and set aside.
While the sweet potatoes are baking, clean and slice the onion and peppers.
In a medium sized skillet, on a medium heat, add oil, onion, peppers, and minced garlic (if not using fresh garlic).
Saute until everything is soft and slightly browned, remove from heat when done.
Next open a can of pinto and black beans, drain, and rinse the beans.
Pour the beans onto the skillet of vegetables.
Continue by adding the sweet potatoes to the skillet of peppers and stir well to combine.
Heat everything until warm, then remove from heat for serving.
Serve the beans and vegetables on a tortilla shell, taco shell, or in a bowl with lettuce, salsa, shredded vegan cheese, fresh avocado, and a vegan sour cream.
ENJOY!
Sweet Potato and Bean Burritos
Ingredients
- 2 1/2 lbs. Sweet Potato or Yam
- 1/2 tsp Onion Powder
- 1/2 tsp Smoked Paprika
- Salt and Pepper To taste.
- Oil I used avocado or olive oil. The oil is used to coat the sweet potatoes and to saute the peppers and onion.
- 1 Tbsp Minced Garlic If using 3 fresh cloves, bake with the sweet potatoes.
- 1 Medium Sweet Onion
- 1 Bell Pepper Red, Yellow, Orange, or green. What a little heat, also add your favorite hot pepper.
- 1 15 oz. Can Black Beans
- 1 15 oz. Can Pinto Beans
- Tortillas or Taco Shells
Instructions
- Preheat the oven to 425° F.
- Prepare a baking sheet with parchment paper and set aside.
- Clean and dice the sweet potatoes into bite size pieces and add to a small mixing bowl.
- Drizzle oil over the sweet potatoes with the smoked paprika, onion powder, salt, pepper, and combine.
- If using a fresh garlic, clean the cloves and toss in the bowl with the sweet potatoes.
- Toss everything in the bowl until evenly coated.
- Spread the sweet potatoes onto the parchment lined baking sheet and slide into the oven.
- Bake the sweet potatoes for 12 minutes, remove to stir, return, and bake for an additional 12 minutes or until soft.
- Once the sweet potatoes are soft, remove from the oven and set aside.
- While the sweet potatoes are baking, clean and slice the onion and peppers.
- In a medium sized skillet, on a medium heat, add oil, onion, peppers, and minced garlic (if not using fresh garlic).
- Saute until everything is soft and slightly browned, remove from heat when done.
- Next open a can of pinto and black beans, drain, and rinse the beans.
- Pour the beans onto the skillet of vegetables.
- Continue by adding the sweet potatoes to the skillet of peppers and stir well to combine.
- Heat everything until warm, then remove from heat for serving.
- Serve the beans and vegetables on a tortilla shell, taco shell, or in a bowl with lettuce, salsa, shredded vegan cheese, fresh avocado, and a vegan sour cream.
- ENJOY!
