Chipotle Sweet Potato Burritos

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These healthy vegan sweet potato burritos are sweet, salty, and a little smoky.

Sweet Potato Burritos are addictive. I’ve had them for years and they are delicious. In this recipe, I use the smokiness of the jalapeños to complement the sweetness of the sweet potatoes and the saltiness of the black beans. Sweet, salty, smoky. Yum! And, hello, cheese! These are great for freezer lunches and just reheat in the microwave for a minute or two. I usually serve it with sour cream, although I just had one with guacamole…wow. Enjoy this wonderful meatless meal!

An angled view of a sweet potato burrito cut in half with the contents oozing from the countertop.

Watch the video to learn how to make this addictive burrito!

These healthy vegan sweet potato burritos are sweet, salty, and a little smoky.

Preparation time 10 minute

cooking time 50 minute

total time 1 Hour

raw material

  • 2 medium sized sweet potatoes peeled and diced
  • 2 teaspoon cumin powder
  • 1 teaspoon paprika
  • 2 tablespoon olive oil Divided into
  • 1 white onion diced
  • 2 clove garlic broken
  • 2 cup canned black beans drain and rinse well
  • 2 Chili with Adobo Sauce minced
  • 2 avocado Peeled, pitted and diced
  • 8 10 inches Flour Tortillas
  • 2 cup shredded mozzarella cheese


  • Preheat oven to 425 degrees. Lightly grease a baking sheet.

  • Place diced sweet potatoes in a resealable plastic bag. Sprinkle with 1 teaspoon ground cumin and paprika. Pour in 1 tablespoon olive oil and seal bag. Shake the bag well to coat all the sweet potato cubes with the spices. Spread the sweet potatoes on the prepared baking sheet and bake in the preheated oven for about 30 minutes, until the sweet potatoes are tender. Keep the oven on.

  • Meanwhile, sauté the onions in the remaining 1 tablespoon olive oil in a skillet over medium-high heat, about 5 minutes, until the onions are tender. Add the minced garlic, jalapeño, and remaining 1 teaspoon cumin, and sauté for about a minute more to release the flavors. Turn off the heat, stir in the black beans and set aside.

  • To assemble your burrito, start by placing a spoonful of sweet potato in the center, then beans, some avocado, then a handful of cheese. Folded burrito style. Place assembled burritos on another baking sheet.

  • Bake in the preheated oven for about 10 to 15 minutes, until the cheese is melted. Serve warm with sour cream or guacamole.

Calories: 482kcal | carbohydrate: 56G | protein: 16G | fat: twenty twoG | Saturated fat: 6G | cholesterol: twenty twomg | sodium: 849mg | Potassium: 649mg | fiber: 9G | sugar: 5G | Vitamin A: 4980unit | Vitamin C: 8.3mg | calcium: 256mg | iron: 4.2mg