These quick and healthy black bean and sweet potato burritos are completely and utterly the most delicious meal in the history of ever.

Have you ever made something and then nervously waited, cringing and biting your nails, for your spouse or roommate or child or friend or whoever to take a bite because you were pretty surely almost positive they weren’t going to like it but you really, really, really wanted them to love it?

Have you? I have. A lot.

A tinfoil wrapped sweet potato and black bean burrito on a white plate.

And I was very anxious to know how Brian would respond when he walked in from work to find out we were having Black Bean and Sweet Potato Burritos for dinner (he’s a meat-loving, hearty meal kind of guy and while he never complains about some of the craziness I put on the dinner table, I know he’s not always doing cartwheels when he walks in and sees vegetable overload instead of brisket).

To his credit, he barely batted an eye (although I did see his nose crinkle a bit) and by the time we had both taken our first bites, we were looking over the heads of our rowdy children at the table and meeting each others eyes in complete agreement that these burritos are completely and utterly the most delicious meal in the history of ever.

This is definitely one of those recipes where I wish I could jump through the computer screen, take your little face in my grubby hands and insist that you make immediately with the threat that I won’t leave you alone until you do. A scary thought, indeed.

If you didn’t know already, sweet potatoes and black beans were meant for each other. Throw in some other vegetables, simple spices and a delicious fresh taste of lime and cilantro and you have an epically good meal.

Roasting all the vegetables together before tossing with the black beans knocks this meal out of the park.

The glorious news is that the vegetable and bean filling can be made the day or so before you want to assemble the burritos which makes for a seriously fast meal when you are ready for the sweet potato and black bean love.

These burritos are on our menu plan for this week {again} and no pressure, but they should definitely make it on to yours, too.

Inside view of a sweet potato and black bean burrito.

What to Serve With This


Black Bean and Sweet Potato Burritos

4.79 stars (88 ratings)


  • 2 sweet potatoes, peeled and cubed small (about 3-4 cups)
  • 1 jalapeno, seeded and finely diced
  • 1 red pepper, diced small
  • 1 small red onion, diced small (about 1/2 cup)
  • 2 teaspoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • ¼ – ½ cup chopped cilantro, depending on your taste
  • 2 teaspoons fresh lime juice, from about 1 lime
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 6-8 burrito-size tortillas, whole wheat, white or other favorite variety


  • Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, jalapeno, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Dump the coated veggies onto a large rimmed baking sheet and roast for 18-20 minutes, tossing halfway through. The vegetables should be tender but not mushy at the end of cooking time.
  • Let the vegetable mixture cool. Scrape the mixture into a large bowl and toss with the black beans, cilantro and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed. Refrigerate the mixture until ready to assemble the burritos or use immediately.
  • Place 3-4 tortillas on a microwave-safe plat and cover with a damp paper towel. Microwave for 15-20 seconds until the tortillas are pliable. Place 1/4 cup or so of the vegetable mixture in the center of the tortilla and top with a sprinkle with shredded cheese, a little of each kind.. Fold in the sides of the tortilla and roll up. Place seam-side down on a baking sheet. Repeat with the remaining tortillas until you have all the burritos you need (the filling can be refrigerated and used for 3-4 days).
  • Bake in a 375 degree F oven for about 10-15 minutes, until heated through and the top of the tortilla is golden brown. Adjust the baking time as needed depending on if the filling has been refrigerated or not. For a softer tortilla, wrap each burrito in tin foil and heat through. Serve immediately.
Serving: 1 Burrito, Calories: 525kcal, Carbohydrates: 70g, Protein: 21g, Fat: 18g, Saturated Fat: 9g, Cholesterol: 37mg, Sodium: 894mg, Fiber: 11g, Sugar: 9g

Recipe Source: adapted slightly from this Tasty Kitchen recipe