Sweet Potato & Bean Burritos

Sweet Potato & Bean Burritos- packed with veggies and protein, these burritos are full of flavour and a hint of spice! | The Refreshanista #vegan #recipe

In case you haven’t noticed, I love Mexican food!

And I love adding sweet potatoes to my Mexican food.Β The sweetness of the sweet potato goes so well with spice and lime, it’s a perfect addition to any Mexican dish.

It’s actually kind of funny, this is the burrito that started the blog. “The Burrito That Started the Blog”- maybe that’s what I should’ve named it πŸ˜‰

I was making these burritos a couple months ago in my little dorm apartment on campus. My roommate Taylor, smelling the deliciousness, said, “you should start a food blog!”.

And so I did, and here we are!

It has been quite a journey so far, as I’m writing this The Refreshanista Blog has existed for 29 days. And every single one of those 29 days has been quite a learning experience and also the most fun I’ve ever had working on a project! Thank you for being a part of it πŸ™‚

Alright, back to these delicious burritos.

Sweet Potato & Bean Burritos- packed with veggies and protein, these burritos are full of flavour and a hint of spice! | The Refreshanista #vegan #recipe

I love a good veggie burrito but I find the ones at restaurants that are all beans and cheese are very heavy. The sweet potato in this recipe gives them a lightened up feeling and a boost of Vitamin A! These burritos are full of veggies and protein, and so full of flavour you don’t need to drown them in melted cheese.

If you like, you can add cheese to the filling. My favourite way to eat them is no cheese but guacamole on top. Yum.


Sweet Potato and Bean Burritos

Servings 4
Author Melanie Maxwell


  • 2 sweet potatoes
  • 1 red bell pepper chopped
  • 1 onion diced
  • 1-2 cloves of garlic minced
  • 1 oz can {540ml/19 fl } of black beans drained and rinsed
  • 1 tablespoon of olive or coconut oil
  • 1 teaspoon of cumin
  • salt and pepper to taste
  • 1 lime
  • dash of chipotle powder
  • 4 medium tortillas
  • optional fillings and toppings: shredded cheese guacamole, salsa


  1. Preheat oven to 400Prick holes in sweet potato skin with a fork all over the surface. Place on a sheet of tin foil and place in the oven for 45 minutes or until a skewer can pierce through the entire potato. You can work on the following steps while you are waiting.
  2. Heat oil in a frying pan at medium heat. Add garlic and cook, stirring often, for 2 minutes. Then add in bell pepper and onion. Sprinkle with the cumin and salt and pepper and cook until peppers and onions are softened, about 10 minutes.
  3. Take pan off the heat and squeeze 1/2 the lime over the veggies. Stir in black beans. Set aside.
  4. Cut sweet potatoes in half lengthwise and scoop out the flesh. Place in a bowl and mash with the juice of the remaining 1/2 a lime and season with salt and pepper. Add chipotle powder and stir.
  5. To assemble, lay tortilla flat. Spread sweet potato in the centre, forming a line. Place a scoop of veggies overtop. Add in any optional fillings you have chosen. Fold sides in, then roll. Repeat for each tortilla.

Hope you love these Burritos That Started the Blog! πŸ˜‰


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