Sweet Potato and Black Bean Burrito Recipe
Feb 23, 2023, Updated Mar 20, 2023
This post may contain affiliate links. Please read our disclosure policy.
This Sweet Potato and Black Bean Burrito recipe comes together quickly with simple ingredients. It’s a great way to meal prep for the week as well!
This recipe is sponsored by our brand partners, Wada Farms.
Sweet Potato + Black Bean Burritos are filled with lots of fiber and protein. Serve with your favorite burrito sides and enjoy during busy mornings, make ahead for lunch, or a quick dinner the entire family will love. With a few simple spices you’ll add loads of flavor to these burritos. The Bare Beans Naked Black Beans are a great way to add a “meaty” filling to these meatless burritos.
Related: Black Bean Burgers
What we love about these burritos is the fact that they are ready in under 30 minutes. As we mentioned, you can meal prep them for a quick breakfast, lunch or dinner option. Not to mention, you can stuff the burrito with ingredients that are already in your kitchen which is a great way to use up vegetables.
Variations to Sweet Potato and Black Bean Burrito Recipe
- add in protein – feel free to add diced chicken, ground turkey or beef to this recipe
- corn – add in a frozen or canned corn that has been drained for a great addition
- shredded cheese – if you aren’t a fan of queso feel free to add your families favorite shredded cheese
Ingredients for Sweet Potato and Black Bean Burritos
- Wada Farms sweet potatoes
- Olive oil
- Kosher salt and freshly ground black pepper
- Burrito-sized tortillas
- Bare Beans Naked Black Beans
- Cooked brown rice
- Garlic
- Cilantro
- Yellow onion
- Jalapeno
- Yellow bell pepper
- Tomato
- Ground cumin
- Chili powder
- Queso fresco
- Toppings of choice: avocado, hot sauce, sour cream
How to Make Black Bean Burritos with Sweet Potatoes
Preheat the oven to 425 degrees F.
Add the diced Wada Farms Sweet Potatoes to a lined baking sheet in a single layer. Drizzle with olive oil and season with salt and pepper. Roast until the sweet potatoes are just tender but still have a bite (appx 15 to 20 minutes). Set aside.
Add 2 tablespoons of olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent (appx 5 minutes).
Then, add the jalapeno and bell pepper. Stir to combine.
Add the chili powder and cumin, and cook for an additional 2 minutes.
Then, add the Bare Beans Black Beans and brown rice, and sauté for another 5 minutes on medium heat.
Stir in the roasted sweet potatoes until everything is warm and fully combined. You can mash the sweet potatoes with a fork if some pieces are too large.
Remove from the heat and top with the queso fresco and cilantro.
Distribute the mixture evenly among the tortillas. Roll the tortillas, and garnish with your favorite toppings.
How to Freeze Burritos
For freezer meal prep, wrap tightly in plastic wrap or parchment paper and store in an airtight container or bag. Freeze for up to 3 months.
How to Reheat
To reheat, place wrapped burrito in the microwave and reheat for 3 minutes, flipping once. Unwrap, garnish with the cilantro and hot sauce, if desired, and serve!
Why We Chose Wada Farms
We choose Wada Farms sweet potatoes from the produce section for their hearty flavor and focus on sustainability as well! Family-owned since 1943, they use resources efficiently to increase productivity and quality of their produce. Their reputation is not just for quality, but for leadership, innovation, and the understanding of trends and opportunities. Their belief in “Pride in Excellence” is shared with the entire Wada team!
Related: Ask The Produce Experts: Sweet Potatoes
Try These Delicious Sweet Potato Recipes
Sweet Potato and Black Bean Burrito
Ingredients
- 1 1/2 lbs Wada Farms sweet potatoes cut into 1/2-inch cubes
- Olive oil for drizzling
- Kosher salt and freshly ground black pepper to taste
- 10 burrito-sized tortillas
- 10 oz bag Bare Beans Naked Black Beans
- 1 cup cooked brown rice
- 2 cloves garlic minced
- 1 bunch cilantro chopped
- 1/2 yellow onion finely diced
- 1 jalapeno seeded and finely chopped
- 1 yellow bell pepper seeded and finely chopped
- 1 tomato finely diced
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 cup crumbled queso fresco
- Toppings of choice: avocado hot sauce, sour cream
Instructions
- Preheat the oven to 425 degrees F.
- Add the diced sweet potatoes to a lined baking sheet in a single layer. Drizzle with olive oil and season with salt and pepper. Roast until the sweet potatoes are just tender but still have a bite (appx 15 to 20 minutes). Set aside.
- Add 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent (appx 5 minutes).
- Then, add the jalapeno and bell pepper. Stir to combine. Add the chili powder and cumin and cook for an additional 2 minutes.
- Then, add the Bare Beans Black Beans and brown 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.
- Remove from heat and top with the queso fresco and cilantro.
- Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with your favorite toppings.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
