Best 2 Vegan Sweet Potato And Bean Burritos Recipes

Indulge in a culinary adventure with our tantalizing vegan sweet potato and bean burritos, a symphony of flavors and textures that will delight your taste buds. These burritos are a perfect blend of hearty, healthy, and utterly delicious. Imagine soft, pliable tortillas enveloping a luscious filling of roasted sweet potatoes, tender black beans, aromatic spices, and a drizzle of creamy avocado sauce. Each bite offers a satisfying crunch from the crisp lettuce and a burst of freshness from the juicy tomatoes. With three variations to choose from, including a spicy version for those who love a bit of heat, these burritos are sure to satisfy every palate.

**Recipe 1: Classic Vegan Sweet Potato and Bean Burrito:**

This classic recipe forms the foundation of our culinary journey. Perfectly roasted sweet potatoes and tender black beans harmonize with a blend of spices, creating a savory and comforting filling. Crisp lettuce, juicy tomatoes, and a creamy avocado sauce complete this delightful package.

**Recipe 2: Black Bean and Corn Burrito with Sweet Potato Fries:**

For a fiesta of flavors and textures, try our black bean and corn burrito variation. Succulent black beans and sweet corn join forces, while crispy sweet potato fries add an irresistible crunch. A dollop of guacamole and a sprinkle of fresh cilantro elevate this burrito to a new level of deliciousness.

**Recipe 3: Spicy Sweet Potato and Black Bean Burrito:**

For those who love a touch of heat, our spicy sweet potato and black bean burrito is the perfect choice. Roasted sweet potatoes and black beans are infused with a fiery blend of spices, creating a tantalizingly spicy filling. Cool it down with a dollop of sour cream and a sprinkling of cooling cucumber.

Let's cook with our recipes!

SWEET POTATO AND BLACK BEAN BURRITOS RECIPE BY TASTY

Sweet Potato And Black Bean Burritos Recipe by Tasty image

Here's what you need: medium sweet potatoes, olive oil, smoked paprika, garlic powder, kosher salt, pepper, medium yellow onion, jalapeño, garlic, chili powder, ground cumin, cayenne pepper, black beans, corn, large flour tortillas, lettuce, diced tomato, shredded vegan cheddar cheese, guacamole

Provided by Rachel Gaewski

Categories Lunch

Yield 3 servings

Number Of Ingredients 19

Ingredients

2 medium sweet potatoes, peeled and cubed
olive oil, to taste
½ teaspoon smoked paprika
½ teaspoon garlic powder
kosher salt, to taste
pepper, to taste
½ medium yellow onion, diced
1 jalapeño, seeded and diced
1 clove garlic, minced
1 teaspoon chili powder
½ teaspoon ground cumin
cayenne pepper, to taste
15 oz black beans, 1 can, drained and rinsed
¾ cup corn
3 large flour tortillas
lettuce, chopped, for serving
diced tomato, for serving
shredded vegan cheddar cheese, for serving
guacamole, for serving

Steps:

Preheat the oven to 400°F (200°C).
Add the sweet potatoes to a baking sheet with a drizzle of olive oil, the paprika, garlic powder, salt, and pepper. Toss until well coated.
Bake for 20 minutes, flipping halfway through, until the sweet potato is tender.
Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the jalapeño, garlic, chili powder, cumin, and cayenne pepper and cook for 2-3 minutes, until the spices are fragrant. Add the black beans and corn, season with salt and pepper, and cook until warmed through, 3-4 more minutes.
To assemble a burrito, add ⅓ of the bean and corn mixture, ⅓ of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
Enjoy!

Nutrition Facts : Calories 547 calories, Carbohydrate 96 grams, Fat 12 grams, Fiber 17 grams, Protein 16 grams, Sugar 16 grams

SWEET POTATO BLACK BEAN VEGETARIAN BURRITOS

Sweet Potato Black Bean Vegetarian Burritos image

Healthy Sweet Potato Black Bean Vegetarian Burritos stuffed with sweet potato, black beans, avocado and brown rice. They're gluten-free, vegan and make a fabulous breakfast, lunch or dinner that's ready in under 30 minutes!

Provided by Kim Lee

Categories Entree Main

Time 35m

Number Of Ingredients 12

Ingredients

1 medium sweet potato (about 2.5 cups, cubed & roasted)
1-2 teaspoons extra virgin olive oil
1/2 small onion (finely chopped)
1 bell pepper (chopped (any color))
2 garlic cloves (minced)
1 teaspoon sea salt ((or to taste))
2 teaspoons ground cumin ((or to taste))
1/8 teaspoon cayenne pepper ((or to taste))
1 (15-oz) can black beans (about 1.5-2 cups cooked), drained and rinsed
1 cup cooked brown rice or brown rice medley (see post for brown rice suggestions)
tortilla wraps (large or x-large)
Toppings of choice: avocado, salsa, spinach/lettuce, cilantro, etc

Steps:

Preheat oven to 425ºF and line a baking sheet with parchment paper. Spread cubed sweet potato evenly over baking sheet, spray with an olive oil or coconut oil cooking spray and lightly season with salt. Roast for about 15 minutes and until slightly tender.
Meanwhile, in a large skillet over medium heat, add oil, onion and bell pepper. Sauté for about 5 minutes, stirring frequently. Add minced garlic and cook about 1-2 minutes more. Add in salt and seasonings and stir well.
Add black beans and cooked rice and sauté for another 5 minutes on medium heat.
Stir in roasted sweet potato until everything is warm and fully combined. You can mash the sweet potato with a fork if some pieces are too large.
Add filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.

Nutrition Facts : ServingSize 0.5 cup of filling, Calories 123 kcal, Carbohydrate 24.3 g, Protein 4.5 g, Fat 1.1 g, SaturatedFat 0.2 g, Sodium 345.7 mg, Fiber 5.3 g, Sugar 2.2 g

Tips:

Choosing the right beans: For this recipe, it's recommended to use canned beans for convenience, but you can also use dried beans. Just remember to soak and cook them before using.
Roasting the sweet potatoes: Roasting the sweet potatoes adds a delicious caramelized flavor. Make sure to toss them with oil and spices before roasting for even cooking and flavor distribution.
Using a food processor: A food processor makes it easy to puree the sweet potatoes and beans for a smooth filling. If you don't have a food processor, you can use a blender or mash the ingredients by hand.
Assembling the burritos: To prevent the burritos from falling apart, make sure to spread the filling evenly and roll them tightly. You can also use toothpicks or skewers to secure them.
Serving suggestions: Serve the burritos with your favorite toppings like salsa, guacamole, sour cream, or shredded cheese. You can also add a side of rice or beans for a more complete meal.

Conclusion:

These vegan sweet potato and bean burritos are a delicious and satisfying meal that are perfect for lunch, dinner, or a quick snack. They're packed with protein, fiber, and vitamins, and they're also easy to make. With a few simple ingredients and a little bit of prep time, you can enjoy these tasty burritos in no time. So next time you're looking for a healthy and filling vegan meal, give this recipe a try!