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Sweet Potato & Bean Vegan Burritos

★★★★ ☆ 4.0 (877)

These burritos are a delicious and satisfying way to enjoy a plant-based meal packed with wholesome ingredients. Perfect for a quick lunch or dinner, they combine sweet potatoes and beans for a comforting, flavorful bite every time.

◷ 40 min Total Time

♜ 4 Servings

▥ Medium Difficulty

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Ingredients

4 servings

1 cup sweet potato, peeled and cut into 1/4-inch cubes ½ cup yellow onion, sliced 2 tablespoons olive oil 1 tablespoon taco seasoning mix ½ cup vegan refried beans 4 large vegan tortillas 1 cup cooked brown rice ¼ cup salsa

Chicken Shawarma Roll

Instructions

Step 1

Start by heating your oven to 450°F (230°C). In a bowl, mix the sweet potatoes, onion, olive oil, and taco seasoning until everything is well coated. Spread this mixture evenly on a baking sheet and roast it in the oven for about 30 minutes, or until the veggies are tender and slightly caramelized.

Step 2

Once the veggies are ready, lay out your tortillas and spoon some of the beans down the center of each one. Add about a quarter cup of rice on top, followed by a generous helping of the roasted sweet potato and onion mix. Finish each burrito with a tablespoon of salsa, then wrap them up and enjoy!

Why You’ll Love This Recipe

This dish is packed with flavor and nutrients, making it a satisfying meal for any day of the week. It’s naturally vegan, full of fiber, and easy to customize with your favorite toppings. Plus, it’s a great way to enjoy a comforting, hearty wrap without any meat.

Serving Suggestions

Serve with a side of fresh salsa, guacamole, or a simple green salad to balance the richness of the burritos. A dollop of vegan sour cream or a drizzle of hot sauce can add extra creaminess and spice.

Storage Tips

Wrap leftovers tightly in foil or store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave to keep the tortillas soft. You can also freeze the burritos individually, just thaw before reheating.