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Vegetarian Burrito with Sweet Potatoes & Black Beans

September 11, 2019

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Satisfy those burrito cravings with this delicious vegetarian burrito! Stuffed with sweet potato, black beans, red bell pepper, spices, and creamy cheddar cheese. 

burrito with sweet potato and black beans

Today I wanted to share a quick recipe for a delicious lunch or dinner meal! This whole meal comes together in less than 20 minutes and freezes well. I made a big batch and froze them so I can have them for lunch anytime I want! 

What you’ll need to make Vegetarian Burritos

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  • Chef Knife
  • Large Skillet
  • Stock Pot
  • Cutting Board

burrito with sweet potato and black beans

How to make vegetarian burritos

Make the filling

First, you’ll dice your onion and bell pepper. Heat a large pot with olive oil and sautee the onions and peppers until they begin to soften. Then you’ll add the diced sweet potato. Try to keep them all uniform when dicing– and keep them on the small size so it’s easier to take bites from the burrito! Next, you’ll cover the potatoes with broth and add the spices. Simmer for 10-12 minutes until the potatoes are fork-tender, then you’ll drain and return to the pot. Add the beans, sour cream, and cheese and stir until melted and creamy! If you’d like a vegan option, simply substitute 1/4 cup of vegan mayo for the sour cream and cheese. I like the Follow Your Heart soy-free veganaise.  

Toast the vegetarian burritos 

Next, you’ll divide the filling between the tortillas. Fold in the sides before rolling up. Heat a large skillet over medium-high heat and add the oil. Once hot, add the burritos seam-side down and cook until golden brown on each side, about 2-3 minutes. Enjoy nice and hot! 

burrito with sweet potato and black beans

Quick tips for vegetarian burritos

  • Feel free to sub other veggies in — butternut squash would be great! Or, you could add some zucchini or corn. 
  • Play around with the cheese. Instead of cheddar, pepper jack or Monterrey would be delicious. 
  • Use Greek yogurt instead of sour cream for extra protein. 

Here’s the recipe for Vegetarian Burrito with Sweet Potatoes & Black Beans: 

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Vegetarian Burrito with Sweet Potatoes & Black Beans


  • Author: Emily Weeks, RDN, LD
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 4 large burritos 1x
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Description

Satisfy those burrito cravings with this delicious vegetarian burrito! Stuffed with sweet potato, black beans, red bell pepper, spices, and creamy cheddar cheese.


Scale

Ingredients

2 tbsp extra virgin olive oil
1 medium yellow onion, small diced
2 red bell peppers, small diced
1 tbsp chili powder
½ tsp garlic powder
½ tsp onion powder
½ tsp cumin
½ tsp cayenne pepper
1 tsp salt
2 medium sweet potatoes, small diced
32 fl oz (4 cups) chicken or vegetable broth
1 (15 oz) can black beans, drained and rinsed
4 oz block cheddar cheese, shredded
1 small bunch cilantro, minced
½ cup plain Greek yogurt or sour cream
4 large flour tortillas
1 Tbsp olive oil

Instructions

  1. Heat a large pot over medium heat. Once the pot is hot, add 2 Tbsp olive oil and swirl to coat the bottom.
  2. Add the onion, bell peppers, chili powder, garlic powder, onion powder, cumin, cayenne, and salt to the pot; cook, stirring frequently, until softened, 3-4 minutes.
  3. Add the sweet potatoes and broth to the pot and bring to a boil; reduce heat and simmer, 10-12 minutes, until potatoes are fork-tender.
  4. Once the potatoes are tender, drain the vegetables; return them to the pot and place on low heat.
  5. Add the black beans, cheddar, cilantro, and yogurt to the pot. Stir to combine and remove from the heat.
  6. Lay the tortillas on a flat surface. Divide the vegetable mixture evenly and place in the middle of each tortilla. Fold in the sides of the tortilla and roll tightly.
  7. Heat a large skillet over medium-high heat. Once the skillet is hot, add 1 Tbsp olive oil and swirl to coat the bottom.
  8. Lay the burritos seam side down and cook for 2-3 minutes on each side, until golden brown and crispy.

Notes

To make this vegan, substitute 1/4 cup of vegan mayo for the cheese and sour cream. 

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Emily Weeks, RDN, LD
Emily Weeks, RDN, LD

Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!

Filed Under: Dinner, Quick and Easy, Recipes, Vegetarian

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Meet Emily

I'm Emily Weeks, Registered Dietitian Nutritionist. I believe the path to a nourished, happy life is to develop a healthy relationship with food, our minds and our bodies.

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