Black Bean Sweet Potato Burritos

These black bean and sweet potato burritos are packed with roasted veggies, melty cheese, lime and cilantro. An easy, flavor-packed meatless dinner!

⭐️⭐️⭐️⭐️⭐️ Mel is right. These things are SO freaking good. So good. Loved them. I rarely post, but I just had to here, because I thought these were amazing. -Sarah

5 Reasons to Make These Burritos ASAP

1. The flavor combination is so good. Sweet potatoes, black beans, warm spices, lime and cilantro make the best burrito filling ever.
2. The cooking method is easy – and delicious. The vegetables roast on the same sheet pan at the same time which intensifies the flavor of the filling.
3. The burritos are plenty hearty even though they’re meatless. Lots of reviewers say that they (and their significant others!) gobbled these up without missing the meat at all.
4. The filling can be made ahead of time. Store the filling in the refrigerator for easy burrito assembly later in the week for dinners or lunches.
5. The recipe is customizable. You can use a different variety of beans, add garlic or other spices, change up the veggies (or add more!)…and yes, you can easily add cooked, ground meat or chicken to the recipe.

These burritos have hundreds of 5-star reviews. The flavor is incredible, they are easy to make, and they work great as a burrito or serving the filling sans tortilla (try topping with avocado or a fried egg!).

How to Make Sweet Potato Burritos

1. Dice the sweet potatoes, red peppers, onions and jalapenos, and toss them on a sheet pan with the olive oil and simple spices.
2. Roast the veggies for 20 to 30 minutes until tender.
3. Combine the cooked veggies with cilantro, lime juice, and black beans.
4. Scoop filling into the center of a tortilla, top with cheese, and roll up.
5. Warm the burritos in the oven or in an air fryer until heated through.

Note: Toasting the burritos in the oven or air fryer will crisp up the tortillas a bit (super yummy). If you like a softer tortilla, wrap the burritos in foil before warming in the oven or warm in the microwave.

A Few Additional Notes

If you plan to make these black bean sweet potato burritos (and I hope you do!), keep in mind:

• The assembled burritos freeze great to reheat later.
• You can change up many of the ingredients to your liking. Leave out the jalapeno (or increase or use a different type of hot pepper), use a different color bell pepper, swap out the sweet potatoes for another variety of potatoes. These burritos are so customizable!
• The filling can be served over rice or made into wraps (like these ones) or quesadillas.

I’ve been making these burritos for over ten years, and they are a still a family favorite after all this time.

I love saving some of the filling to eat for leftover lunches throughout the week. The flavor gets even better with time, and it’s so easy to use the filling in a breakfast scramble with eggs. Top with salsa and avocado. YUM.

If you haven’t made these burritos yet, now is the time! You’re going to love them.

Black Bean Sweet Potato Burritos

Yield: 6 burritos

Prep Time: 20 minutes mins

Cook Time: 35 minutes mins

Total Time: 55 minutes mins

4.85 stars (138 ratings)

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Ingredients

• 2 medium sweet potatoes, peeled and diced (about 4 cups)
• 1 jalapeno, seeded and finely diced
• 1 medium red pepper, cored and diced
• 1 small red onion or 1 to 2 shallots, finely diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 (15-ounce) can black beans, rinsed and drained
• ¼ to ½ cup chopped cilantro
• 1 tablespoon fresh lime juice, from about 1 lime
• 1 to 2 cups shredded cheese (see note)
• 6 burrito-size tortillas

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Instructions 

• Preheat the oven to 425 degrees F.
• For the roasted vegetables, add the sweet potatoes, jalapeno, red pepper and red onion to a half sheet pan. Sprinkle with the cumin, chili powder, salt and pepper. Drizzle with olive oil. Toss until the veggies are evenly combined with oil and spices and spread evenly over the sheet pan.
• Bake for 18 to 20 minutes until the sweet potatoes are tender. (Keep the oven on if you are planning to heat the burritos after assembling.)
• Scrape the mixture into a large bowl and toss with the black beans, cilantro and lime juice.
• Add additional salt and pepper to taste, if needed.
• To assemble, place 1/4 tp 1/2 cup of the filling in the center of a tortilla (warm the tortilla slightly, if needed, so it is pliable). Top the filling with shredded cheese. Fold in the sides and roll up. Repeat with remaining tortillas, filling, and cheese.
• Place the burritos seam-side down in a pan or on a baking sheet.
• Bake in the oven for 10 to 12 minutes, until heated through. Alternatively, the burritos can be microwaved to heat through (this will yield a softer tortilla shell) or air fried (375 degrees for 7 to 8 minutes).

Notes

Cheese: I prefer using a combination of cheddar and Monterey Jack cheese (or a shredded Mexican blend). 

Author: Mel

Course: Main Course

Cuisine: American

Method: Bake

Serving: 1 Burrito, Calories: 525kcal, Carbohydrates: 70g, Protein: 21g, Fat: 18g, Saturated Fat: 9g, Cholesterol: 37mg, Sodium: 894mg, Fiber: 11g, Sugar: 9g

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Recipe Source: adapted slightly from this Tasty Kitchen recipe

Recipe originally published February 2013; updated October 2026 with new photos, recipe notes, etc.

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