Sweet Potato Black Bean Burritos

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
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8 burritos


  • 3 sweet potatoes
  • 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
  • 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. 

  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.