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Vegetarian Burrito with Sweet Potatoes & Black Beans

Satisfy those burrito cravings with this delicious vegetarian burrito! Stuffed with sweet potato, black beans, red bell pepper, spices, and creamy cheddar cheese.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 large burritos
Author Emily Weeks, RDN, LD

Ingredients

  • 2 tbsp extra virgin olive oil1 medium yellow onion small diced2 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 diced32 fl oz (4 cups) chicken or vegetable broth1 (15 oz) can black beans, drained and rinsed4 oz block cheddar cheese, shredded1 small bunch cilantro, minced ½ cup plain Greek yogurt or sour cream4 large flour tortillas1 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.

Recipe Notes

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