sweet potato black bean burritos

Meal-Prep Sweet Potato & Black Bean Burritos (Vegan, Gluten Free)

Is there anything better than having healthy dinners already made for you on busy weeknights? Short answer: No. Long answer: Yes, when those healthy dinners are also super delicious and not difficult to make to begin with—aka like these Meal-Prep Sweet Potato & Black Bean Burritos.

They’re packed with yummy sweet potatoes, onions, black beans, and spices. I love stashing a bunch of these in my freezer to grab and go so I always have something healthy and super delicious on hand. ⁣

sweet potato black bean burritos

I’ve been experimenting with a bunch of different burrito combos to see what freezes well (my breakfast burritos are a staple) and this combo nails it. It’s also all cooked on one sheet pan for maximal laziness, which you know I love. ⁣

So many veggies!

You might already know that smoothies are my number one hack for getting in a ton of veggies while still eating something super delicious. But burritos are a solid second. These ones are packed with sweet potatoes and onions, plus tons of black beans. The trick is to use spices—hey chipotle powder—and salsa to give them a lot of flavor.

Want more healthy freezer burritos?

I already told you my breakfast burritos are another one of my go-tos, but these Meal Prep Curry-Spiced Cauliflower Chickpea Freezer Burritos are also one of my faves. Just like these Sweet Potato & Black Bean Burritos, they’re an easy make-ahead meal, but just because they’re simple to make, doesn’t mean they don’t deliver on flavor (because they totally do).

sweet potato black bean burritos

Watch them being made!

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sweet potato black bean burritos

Meal-Prep Sweet Potato & Black Bean Burritos

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  • Author: Liz Moody


  • 1 large red onion, sliced⁣
  • 1 large or 2 small sweet potatoes, chopped into 1/2” cubes (no need to peel, just wash them well!!)⁣
  • 1 15-ounce can of black beans, rinsed and drained ⁣
  • 46 burrito sized tortillas (I used the Siete Foods ones)⁣
  • avocado oil (I used Primal Kitchen)
  • fine grain sea salt ⁣
  • ground chipotle powder⁣
  • hot sauce or salsa, if desired (I love a tomatillo one with these!!) ⁣


  1. Preheat oven to 400 F.
  2. On a parchment-lined pan, toss red onions and sweet potatoes with enough avocado oil to coat and a generous amount of salt and some chipotle powder (if you like it spicy, use more; if not, use less!). Bake for 20-30 minutes, tossing a few times, until sweet potatoes are easily pierced with a fork and onions are brown (anything that’s browning too much, move more to the center!). Add the black beans to the pan and toss to mix. ⁣
  3. ⁣Warm tortillas for 30 seconds on each side to make them pliable (this is super important to prevent them from breaking when you try to fold them!) then do a line of the black bean and sweet potato mixture down the middle. Add hot sauce if using. Fold in sides and roll. For me, this made 5 burritos, but it’ll vary based on the size of your tortillas. Wrap burritos in foil, and freeze!
  4. To prepare, microwave (remove the foil first, for the love of all things holy!!) or use a toaster oven to warm when ready to eat!!⁣