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sweet potato black bean burritos

Meal-Prep Sweet Potato & Black Bean Burritos

  • 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!!⁣

Keywords: black bean burritos