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close-up of sweet potato black bean burritos stacked on each other

Sweet Potato Black Bean Burritos

If you're looking for the perfect make-ahead lunch that is tasty and filling, these sweet potato burritos are a great option.
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 burritos
Calories 370kcal
Author Ryan Beck


  • 1 ½ lbs sweet potatoes, peeled and diced into ½" cubes
  • 3 tablespoon olive oil, divided
  • 1 medium sweet onion, chopped
  • 5 garlic cloves, minced
  • 2 green bell peppers, seeds removed and chopped
  • 4 teaspoon cumin
  • 2 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 2 bags Uncle Ben's Ready Rice (I used brown rice with quinoa)
  • 2 (15 oz cans) black beans, rinsed and drained
  • juice of two limes
  • 12 large tortilla wraps
  • 2 cups shredded pepper jack cheese


  • Preheat oven to 425°F and line a baking sheet with aluminum foil. Dice sweet potatoes into ½ inch cubes and toss with 2 tablespoon olive oil. Lightly season with salt and pepper. Roast for about 20 minutes until tender and toss halfway through.
  • While sweet potatoes are roasting, heat a large skillet over medium heat. Add 1 tablespoon olive oil, onion and pepper and sauté for about 5 minutes. Add garlic and sauté for another 3 minutes. Mix in cumin, paprika, cayenne, salt and pepper. Add drained black beans and cooked rice and sauté for another 5 minutes. Remove from heat and add in the roasted sweet potatoes and lime juice. Mix well.
  • Add a heaping ½ cup of filling to the tortillas and top with some pepper jack cheese. You can also add other toppings like cilantro, salsa, lettuce or avocado (only if eating that day). While filling and wrapping the tortillas, heat a large ridged skillet over medium heat and spray with some oil cooking spray.
  • Put two burritos folded side down on ridged skillet. Place weight on top (I have a cast iron grill press that works great). Cook each side for about 3 minutes or until you get grill marks. You can also use a panini press. Repeat until all wraps are done. (you can skip this who step of grilling them if you don't have the time, but I like the texture it adds)
  • Wrap each burrito in aluminum foil and freeze what you won't be eating that day. When reheating in a microwave, please remember to take the aluminum foil off. 


  • Be consistent when cutting the sweet potatoes so they will cook evenly in the oven.
  • Add cold oil to a cold skillet and let heat up to proper temperature before adding the onion and pepper. You’ll know it is ready when the oil starts to shimmer.
  • 90 second rice is easy to prepare and works great for these burritos.
  • Buy a block of pepper jack cheese and shred it yourself. Pre-shredded cheese just doesn’t taste the same.


Serving: 1burrito | Calories: 370kcal | Carbohydrates: 50g | Protein: 15g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 20mg | Sodium: 559mg | Potassium: 560mg | Fiber: 9g | Sugar: 8g | Vitamin A: 8400IU | Vitamin C: 80.9mg | Calcium: 210mg | Iron: 3.6mg