Plant-Based Sweet Potato Burritos

Sweet Potato Burritos 600x475

These healthy Plant-Based Sweet Potato Burritos are stuffed with so much goodness! Make your favorite tortillas and fill them with bell pepper, sweet potato, black or kidney beans (or even both), avocado, nutritional yeast, lettuce, and spices for a nutritious dish with amazing flavor. You can make these gluten-free (depending on the tortilla) and they make a fabulous breakfast, lunch, or dinner…. and the best part is you can make it in 45 minutes!

We absolutely love these flavorful plant-based sweet potato burritos! The sweetness from the sweet potato paired with all the flavors of the seasonings, beans, and avocado, really take these plant-based burritos to a whole new level of deliciousness. Something else that makes this healthy burrito recipe so great – they’re so quick and easy! Are you ready to make some?

How to make these wonderful Plant-Based Sweet Potato Burritos

  1. This Plant-Based Sweet Potato Burrito recipe starts with cooking the sweet potato in the microwave. Depending on the size of the potato, you want to cook them for about 7-8 minutes or longer if they are large. Make sure you pierce the potatoes before cooking. Switch it up a little by not mashing the potatoes, but cooking enough to cut them into cubes, making sure to undercook them to cut into cubes. When done, remove them from microwave and scoop it out into a bowl and set it aside. For a little extra twist, you can also add cooked brown rice to the bean and onion mixture. You will want to add the cooked rice in step 4.
  2. Add 2 of the 4 Tbsp of water into a medium skillet and saute the onion, garlic, and peppers until they are soft and onions are translucent (about 5 min), adding a tablespoon of water at a time if needed.
  3. Slightly mash the beans, then add it to the onion mixture, and gradually stir in the water. Add the tamari sauce, chili powder, mustard, cumin, nutritional yeast, and flax meal and cook for about 4 minutes, blending all ingredients in. Remove from heat and prepare to make the burritos.
  4. Slightly mash the beans, then add it to the onion mixture, and gradually stir in the water. Add the tamari sauce, chili powder, mustard, cumin, nutritional yeast, and flax meal and cook for about 4 minutes, blending all ingredients in. If you want to add rice, you will blend it in at this time. Remove from heat and prepare to make the burritos.
Saute ingredients for burritos using rice - A Plant-Based Revolution
Saute ingredients using rice – A Plant-Based Revolution
Sweet Potato Tortillas
sweet potato tortillas or other recipe – A Plant-Based Revolution

Start by using one of my recipes for sweet potato tortillas, whole wheat, or Yukon gold potato tortillas. Start making the burritos by spooning the bean mixture along the longest side of the tortilla toward the edge. Add the mashed sweet potato next to the beans evenly for each tortilla. Add tomatoes, whole butter lettuce leaves or shredded lettuce, and avocado to each. If you are freezing leave out the lettuce and avocado, adding them in just before you bake.

Butter Lettuce Leaves or Shredded lettuce in rolling burritos - A Plant-Based Revolution
Butter Lettuce Leaves or shredded lettuce – A Plant-Based Revolution

Fold each one “burrito style” starting at one end, roll tight – folding in both sides, and continue rolling. Set on a baking or cookie sheet lined with parchment and bake until heated through (about 11-12 minutes). Remove and serve with your favorite garnish, salsa, or top with sliced avocado.

Sweet Potato Burritos - A Plant-Based Revolution

Plant-Based Sweet Potato Burritos

Yield: 4-5
Prep Time: 15 minutes
Cook Time: 29 minutes
Total Time: 44 minutes

Ingredients

  • 2-3 medium or large sweet potatoes, cooked & mashed
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2-3 Cups canned black, kidne,y or pinto beans (or a combination), rinsed, drained and semi-mashed
  • 1 Cup water + 4 Tbsp to saute
  • 1 Tsp. chili powder
  • 2 Tsp. Dijon Mustard
  • 3/4 Tsp. ground cumin
  • 1 bell pepper (any color), diced
  • 1 1/2 Tbsp. light tamari sauce or coconut aminos
  • 1 Tbsp. flax meal
  • 1/2 - 1 Avocado, diced
  • 2 Tbsp. nutritional yeast
  • 2-3 Butter lettuce leafs for each
  • 4-5 Tortillas - see recipes
  • Chopped Tomatoes (reserve at end)

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper
  2. Pierce each sweet potato several times and place in microwave for about 7-8 min or until cooked through (depending on size of potato and wattage of microwave). Check halfway through for doneness.
  3. Scoop out the sweet potato into a bowl and set it aside.
  4. Add 2 of the 4 Tbsp. of water in a medium skillet and saute the onion, garlic, and peppers until they are soft and onions are somewhat translucent (about 5 min), adding a tablespoon of water at a time if needed. Then add the mashed beans into the onion mixture, and gradually stir in the water. If using rice, add at this time.
  5. Add the tamari sauce, chili powder, mustard, cumin, nutritional yeast, and flax meal, cooking for 3-4 minutes.
  6. Start preparing the burritos by laying 2 butter leaf lettuce leafs on each burrito. Spoon the bean mixture along the longest side toward the edge. Then spoon the mashed sweet potato next to the beans evenly for each tortila. Add chopped tomatoes and a few of the diced avocados. If you prefer to use shredded lettuce, use in place of the leaf lettuce and add at this point. The butter lettuce holds the mixture in better.
  7. Fold each one "burrito style" starting at the long end, and start to roll tight, folding in both sides, then continue rolling tightly.
  8. Set on a baking sheet lined with parchment and bake until heated through, approximately 11-12 minutes.
  9. Remove and serve with your favorite garnish, salsa, my Creamy Cheese Sauce, or top with more avocado.

Notes

You can also add cooked brown rice to the burrito mixture, blending in with the beans in step #4. Burritos are best when fresh but can be stored for up to 2 days without the avocado. They can also be frozen by wrapping each burrito individually in parchment paper without the avocado and lettuce, then in aluminum foil, and insert into a Ziploc freezer bag for up to 3 months. To reheat, remove the paper, foil and Ziploc bag, let thaw enough to add lettuce and avocado (you will only be able to use the shredded lettuce at this point), and microwave for 1 1/2 - 2 minutes until warmed.

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We’d love to hear from you!

If you loved this recipe, please leave a 5-star rating on the recipe card and share your thoughts in the comments below.  Also, if you snap a photo be sure to share it with us!  I’d love to see your creations!  You can find us on Facebook or Instagram. Be sure to hashtag #aplantbasedrevolution so I can see your wonderful creation.

Michele Wallace

Entrepreneur and author of A Plant-Based Revolution.com. Michele has also earned her Plant-Based Nutrition Certification from eCornell University. The book is an easy and complete guide for those wanting to get healthy and offers step-by-step instructions, including over 85 delicious and healthy recipes.
A Plant-Based Revolution is dedicated to whole food plant-based nutrition.

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