| | |

Sweet Potato Black Bean Burritos (and how to create a healthy, convenient freezer stash!)

Wouldn’t it be nice to have healthy, delicious food stocked in your freezer, with just 3 minutes standing between you and guilt-free satisfaction? It would look like this:

A warm, wholegrain tortilla enveloping roasted sweet potatoes, onions, jalepenos, and peppers with seasoned black beans, cilantro, and salsa.

This is one of my very favorite, most-used recipes. I adapted a recipe from Mel’s Kitchen Cafe and have made these for my college roommates, my extended family, and every family I’ve ever been a nanny for. They are a hit to everyone who has ever tried them (I think that’s really saying something!). They are pure yumminess!

After a little chopping, roast the vegetables. Combine with black beans, lime juice, and cilantro and your burrito filling is ready!

When I’m making a freezer-stash, I make a double recipe and get to work. We affectionately call the process Burrito Factory (my sweet sister in law coined the term).


Wrap them in wax paper, then store them in a ziploc bag or other container. Microwave them in the wax paper so the tortilla doesn’t dry out.

Store these in the freezer. When you’re ready for a quick lunch or dinner, peel the foil off, and microwave for 3 minutes. They’re absolutely amazing.

A stash of frozen burritos makes a fantastic gift to anyone who loves convenient, healthy, quick food. Especially new moms, grieving friends, someone in the process of moving, college students, or regular people who are going through ordinary life.

Or, don’t freeze them and just serve right away!


4.67 from 6 votes
Sweet Potato Black Bean Burritos
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins

These delicious burritos make a crowd-pleasing meal, and are also great to freeze to enjoy at a moment's notice!

Course: Main Course
Cuisine: Mexican
Servings: 8 burritos
Author: FaithfulPlateful.com
  • 3 medium sweet potatoes (or roughly 4-5 cups)
  • 1 jalepeno pepper
  • 1 large red onion
  • 1 red bell pepper
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 TBSP olive or avocado oil (optional)
  • 2 cans black beans (or 3 cups, cooked)
  • 1/2 cup chopped cilantro
  • 4 tbsp fresh lime juice, divided
  • 8 burrito-sized whole wheat tortillas
  • your favorite salsa, cheese if desired, guacamole or sour cream
  1. Preheat oven to 425 degrees. 

  2. Peel and chop sweet potatoes into small cubes. Chop jalepeno pepper, red onion, and bell pepper. Toss all vegetables in a large bowl with 2 tbsp lime juice, cumin, chili powder, garlic powder, salt and pepper.  Toss with the oil if you prefer roasting vegetables with oil.

  3. Spread vegetables out on a large baking sheet lined with parchment paper (or silicone baking mat). Roast for about 20 minutes, until potatoes are just tender. 

  4. Transfer roasted vegetables from baking sheet into a large bowl. Stir in beans, cilantro, and reamining 2 tbl lime juice. Taste and adjust spices, if desired. 

  5. Assemble burritos by arranging a portion of the sweet potato bean mixture down the center of the tortilla. Pour a line of salsa on top. Fold the two ends in and roll the burrito up. 

  6. Warm in the oven or microwave to eat immediately. 

  7. To freeze: Wrap burritos in wax paper, then in foil to hold them together. When ready to eat, pull out of freezer and microwave for 2 minutes, then turn over and microwave 1 minute more. 

Recipe Notes

If I am going to freeze these, I usually make a double recipe and make 16 burritos. 

Similar Posts


  1. Nothing pleases me more than to have one of my kids walk into the kitchen, see that I’m making these, and exclaim, “Oh, boy, sweet potato black bean burritos!”. And then to have enough leftovers for lunch the next day.

  2. These are lovingly referred to as SPBBB’s in our house. This is a crowd pleaser for sure! I make these often for my non-WFPB friends and they love them. (sometimes I add a sprinkle of cheese, but they are just fine without!) They probably get made at least once a month.

  3. These are incredible!! I made them exactly as recipe states. Hubby said they were delicious, satisfying and filling and the texture was such that he didn’t even miss not having meat. I did put a little vegan cheese on them and microwave the completed burrito for about 40 seconds. This will be one of our meals that we have to have once a week.

  4. And if you want to be more “green”, wrap the individual burritos in paper towels instead of waxed paper! Thanks for the deliciousness

  5. My family call these YUM-YUM YAM-BEAN BURRITOS!
    and i make them exactly to your recipe except i dont have real chillis, just chilli powder.
    oh plus…i add a can of chick peas to the diced veges when theyre being coated in spices and i throw them in the oven too, to roast. Bloody beautiful! Big thankyouuuuuuuuu!

  6. I picked this recipe because it was straightforward to make and easily freezable. Unfortunately these were dry and bland compared to other variations of sweet potato and black bean burritos that I’ve made over the last 15 years. Definitely needs a good quality salsa and, compared to other similar recipes (e.g. from Moosewood or Oh She Glows), this is the only one that I thought was improved with cheese. I also think that, given the variation in size of sweet potatoes, it is more useful to list the amount in cups or by weight.

    1. I’m so sorry they were dry and bland for you. Roasting vegetables without oil is definitely drier than with oil. Thanks for your suggestions.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating