Description
A hearty and flavorful vegan sweet potato burrito packed with roasted sweet potatoes, black beans, quinoa, and creamy avocado wrapped in a warm tortilla.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1 cup cooked quinoa
- 4 large flour tortillas
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Optional: 1/2 cup corn kernels
- Optional: 1/4 cup vegan cheese
- Optional: 1 jalapeño, sliced
- Optional: 1/4 cup salsa
- Optional: 1/4 cup vegan sour cream
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper.
- Spread on baking sheet and roast for 25-30 minutes, stirring halfway.
- In a pan over medium heat, sauté diced red bell pepper for 5 minutes.
- Add black beans and cook for 3-4 more minutes. Season with salt and pepper.
- Warm tortillas in a dry skillet for 30 seconds per side.
- To assemble, layer quinoa, roasted sweet potatoes, black bean mixture, avocado, and cilantro on each tortilla.
- Drizzle with lime juice and add any optional toppings.
- Fold sides of tortilla over filling and roll up to form a burrito.
- Repeat for remaining tortillas. Serve warm and enjoy!
Notes
Roast sweet potatoes with chili powder for extra heat. Warm tortillas before assembling for easier rolling. Don’t overfill to prevent tearing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan, burrito, sweet potato, plant-based, black beans, avocado