Go Back
- 2 medium sweet potatoes, peeled and cubed - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon chili powder - 4 large whole wheat tortillas - 1 avocado, sliced - Fresh cilantro, chopped for garnish I love using sweet potatoes and black beans in my burritos. They are tasty and full of nutrients. Sweet potatoes add a sweet, creamy texture. Black beans provide protein and fiber, making the meal filling. Corn adds a nice crunch. The spices are key to flavor. Cumin gives warmth, while smoked paprika adds a hint of smoke. Chili powder brings just the right amount of heat. These spices work together to make each bite exciting. You can choose whole wheat tortillas for a healthier option. They hold the filling well and add a nice taste. Sliced avocado adds creaminess and freshness. Cilantro makes the dish pop with color and flavor. For more ideas on how to make these burritos, check out the Full Recipe. - Preheat the oven to 400°F (200°C). - Toss cubed sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. To start, I love the vibrant color of sweet potatoes. They bring a beautiful hue and a hint of sweetness to our burritos. Tossing them with olive oil helps them roast evenly. The spices add depth and warmth. Make sure every piece is coated well for the best flavor. - Spread sweet potatoes on a baking sheet. - Roast for 25–30 minutes, flipping halfway. Once your sweet potatoes are on the sheet, pop them in the oven. Roasting brings out their natural sweetness and makes them tender. I recommend flipping them halfway. This helps them cook evenly and caramelizes the edges. You want them to be soft but not mushy. - Combine roasted sweet potatoes with black beans, corn, and bell pepper. - Warm tortillas and fill with the mixture. After the sweet potatoes are done, let’s mix them with black beans, corn, and diced bell pepper. This combo adds texture and flavor. Next, warm your tortillas. You can use a microwave or a skillet. A warm tortilla is easier to roll. Place a scoop of the filling in the center. Then, top with avocado slices and Greek yogurt if you like. Roll the burrito tightly from the bottom. This keeps all the goodness inside. Serve them with lime wedges and fresh cilantro for a burst of flavor. For the full recipe, check out the details above. To make sure your sweet potatoes taste great, roast them right. First, cut them into small cubes. This helps them cook evenly. Toss the cubes with olive oil and spices before baking. Spread them out on the baking sheet. This way, they roast well and get that nice caramelized flavor. When warming tortillas, be gentle. You can microwave them for 15–20 seconds. If you prefer, heat them in a dry skillet over medium heat. Just warm them until they are soft, but don’t overheat. This prevents tearing when you roll them. Optional toppings can make your burritos shine. Try adding Greek yogurt or sour cream for creaminess. They add a nice tang, too. Fresh cilantro brings brightness, while lime wedges add a zesty kick. These toppings take the flavor to another level. Use a sturdy baking sheet for roasting the sweet potatoes. A non-stick skillet is best for warming tortillas. For burrito assembly, a large cutting board helps keep everything tidy. A sharp knife makes slicing your burritos easy and neat. For the full recipe, you can refer to the Sweet Potato Black Bean Burritos recipe above. This will guide you through each step! {{image_2}} You can make your burritos even better by adding protein. Grilled chicken is a great choice. It adds flavor and richness. You can also use tofu for a plant-based option. Just prepare the tofu by pressing it first. Then, grill or sauté it with some spices. This way, you boost protein while keeping it tasty. Changing up the spices can create new tastes. Try using taco seasoning instead of the original spices. This adds a bit of a kick. You can also swap in different veggies. Zucchini works well, or try adding fresh spinach. Both options add color and nutrition. Don't be afraid to mix and match flavors! The type of tortilla can change the whole meal. Use gluten-free tortillas if you need them. Corn tortillas are also a great choice if you want a different texture. If you're feeling adventurous, try making your own tortillas. Homemade tortillas can be soft and delicious. It's a fun way to learn new skills in the kitchen. To store leftover burritos in the fridge, wrap each burrito tightly in plastic wrap or foil. This keeps them fresh and prevents them from drying out. Place the wrapped burritos in an airtight container to avoid any odors from other foods. They can last up to three days in the fridge. To freeze prepared burritos, let them cool completely first. Then, wrap each burrito in plastic wrap. After that, place them in a freezer-safe bag or container. This method helps prevent freezer burn. You can keep frozen burritos for up to three months. For reheating frozen burritos, move them to the fridge the night before. This helps them thaw slowly. If you're in a hurry, you can microwave them for about two minutes on high, flipping halfway. The best methods for reheating burritos include using an oven or skillet. Preheat your oven to 350°F (175°C). Wrap your burrito in foil and heat for about 15-20 minutes. This keeps the tortilla crispy while warming the filling. If you use a skillet, heat it on medium. Place the burrito in the pan and cover it. Cook for about 5-7 minutes, turning occasionally. This method helps avoid soggy burritos. For added crispness, you can add a bit of oil to the skillet. These tips ensure your sweet potato black bean burritos stay tasty and enjoyable! Check out the Full Recipe for details on making these delicious burritos. Sweet potato black bean burritos last about 3 to 5 days in the fridge. To keep them fresh, store them in an airtight container. Make sure they cool completely before sealing. This helps prevent moisture buildup, which can make the tortillas soggy. Yes, you can make these burritos ahead of time. Prepare the filling and store it in the fridge. You can also wrap the burritos tightly in foil or plastic wrap. When you're ready to eat, just heat them up in the oven or microwave. This makes meal prep easy and saves time during the week. Yes, sweet potato black bean burritos can be gluten-free. Use gluten-free tortillas made from corn or rice. Check the labels to ensure they don't contain any gluten. All the other ingredients, like sweet potatoes and black beans, are naturally gluten-free. Sweet potatoes are high in fiber, vitamins, and antioxidants. They help with digestion and can boost your immune system. Black beans are a great source of protein and fiber. They can help keep you full and support heart health. Together, they make a nutritious and filling meal that you can enjoy any time. For the full recipe, check out the Sweet Potato Black Bean Burritos. This blog post covered making delicious sweet potato black bean burritos. We explored the key ingredients like sweet potatoes, black beans, and spices. I shared step-by-step instructions to prepare, roast, and assemble. Tips and variations provided ways to enhance flavor and adjust ingredients to your taste. You learned storage tips to keep your burritos fresh. Enjoying these burritos isn’t just tasty; they offer many health benefits too. Try these ideas for a fun meal!

Sweet Potato Black Bean Burritos

Make weeknight dinners a breeze with these delicious Sweet Potato Black Bean Burritos! Packed with nutritious ingredients like sweet potatoes, black beans, and corn, these burritos are not only satisfying but also easy to make. Simply roast the veggies, assemble the filling, and roll them up in whole wheat tortillas. Perfect for meal prep or a cozy family meal. Click through for the full recipe and bring some flavor to your table!
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and cubed

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 red bell pepper, diced

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

Salt and pepper to taste

4 large whole wheat tortillas

1 avocado, sliced

Fresh cilantro, chopped for garnish

1/2 cup Greek yogurt or sour cream (optional)

Lime wedges for serving

Instructions
 

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

    Prepare the sweet potatoes: Toss cubed sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Spread them evenly on the prepared baking sheet.

      Roast the sweet potatoes in the preheated oven for about 25–30 minutes or until they are tender and slightly caramelized, flipping halfway through.

        In a large bowl, combine the roasted sweet potatoes, black beans, corn, and diced red bell pepper. Mix gently to combine.

          Warm the tortillas: You can do this using a microwave for 15-20 seconds or by briefly heating them in a dry skillet over medium heat.

            Assemble the burritos: Place a generous scoop of the sweet potato mixture in the center of each tortilla. Top with avocado slices and a dollop of Greek yogurt or sour cream if using.

              Roll the burritos: Fold the sides of the tortilla inwards and then roll tightly from the bottom up to encase the filling.

                Serve warm: Slice the burritos in half, garnish with fresh cilantro, and serve with lime wedges on the side.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4