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Sweet Potato Black Bean Burritos (Vegan, GF)

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The best things in life are wrapped up. You, wrapped in warm towels after they come out of the dryer, swaddled babies, eggplant emojis to prevent said swaddled babies...yep the best things are wrapped. But you want to know what the best BEST wrapped thing is? These Sweet Potato Black Bean Burritos!

Healthy and filling, plant based burritos are the perfect meal prep breakfast. Spiced sweet potato, caramelized in the oven, is topped with savory beans and aromatics, and then all rolled in fluffy tortilla. It’s perfect in the morning paired with salsa, guacamole, sour cream, or Greek yogurt. They’re also ideal for a quick on the go breakfast if you’re in a pinch.

What I love most about these though, is that they store perfectly well in the fridge or freezer. You’ll never be without a healthy breakfast again with a few of these stashed away next to your ice cube tray. You can ditch the lackluster protein breakfast bar and dive into a warming, comforting burrito in the morning instead.

So always remember kids, wrap it up!...Yes, of course I’m talking about burritos! What else would I be talking about?

If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!



Makes 6 burritos


2 Large - Sweet Potatoes

Half - Yellow Onion - Diced

3-4 - Garlic Cloves - Minced

1 x 15 oz Can - Black Beans

84 g - Shredded Cheddar Cheese - Use vegan if needed

6 - Large Flour Tortillas - Sub corn tortillas for GF

¼ tsp - Smoked Paprika

¼ tsp - Cayenne - Optional

½ tsp - Cumin

½ tsp - Dried Oregano

½ tbsp - Kosher Salt - Plus more to taste

1 tsp - Black Pepper - Plus more to taste

Oil or cooking spray

To Serve:



Sour Cream

Greek Yogurt


Preheat oven to 425F.

Wash and scrub sweet potatoes. Using a fork, pierce holes in them. Place sweet potatoes a parchment lined baking sheet. Coat in oil or cooking spray and bake for 50-60 minutes, flipping halfway through.

Meanwhile, in a pan over medium-high heat, using nonstick cooking method of choice (i.e. oil, cooking spray, non-stick cookware) add in onions and salt. Allow onions to sweat for 3-4 minutes, stirring occasionally.

Add in black beans, garlic, and pepper. Saute until garlic is fragrant, about 2-3 minutes.

Allow filling to cool.

When sweet potatoes are easily pierced with a knife, remove from the oven. When cool enough to handle, remove the skins and place flesh in a bowl.

Add smoked paprika, cayenne, cumin, and dried oregano to potatoes. Using a fork, mash the potatoes.

Lay tortillas on a flat surface. Spread on a layer of sweet potato, top with bean mixture, and cheese. Roll up tightly into a burrito. Repeat with remaining tortillas and filling.

To seal the burritos, in a pan over medium-high heat, using a nonstick cooking method of choice (i.e. oil, cooking spray, non-stick cookware), place burritos seam side down. Cook for 1-2 minutes or until golden brown. Flip and repeat with the other side.

Enjoy immediately with salsa and guacamole.


store in the fridge for up to 4 days. Enjoy at room temperature or reheat in the microwave for 1-2 minutes.


freeze the burritos. Wrap each burrito in parchment paper to avoid them sticking together. Place them in a freezer safe bag or container and freeze for up to 3 months. When ready to serve, remove the parchment paper and wrap the burrito in a damp paper towel. Microwave for 3-4 minutes or until heated through.

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