Roasted sweet potatoes and a colorful mix of vegetables paired with black beans make these burritos a standout vegetarian option you can easily prepare at home.
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Lately I’ve been adding more vegetable-forward meals to our dinner rotation. These roasted veggie and black bean burritos deliver plenty of flavor, so you won’t miss the meat. Roasted sweet potatoes bring a smoky sweetness, jalapeños add a bright kick, and black beans make the filling hearty. Fresh cilantro and a squeeze of lime brighten the mix, while melted cheddar finishes each burrito for a satisfying bite. It may sound like an unusual combo, but it works beautifully.
To save time on busy evenings, I like to chop and roast the vegetables earlier in the day, then refrigerate them with the black beans until I’m ready to assemble. I cut the vegetables into small, uniform pieces (about 1″ or slightly less) so they roast evenly and fit nicely in a tortilla.
These burritos also work great for meal prep—assemble and wrap them in foil or plastic wrap to reheat later for a quick grab-and-go dinner after practices or activities.
What vegetables go in these burritos?
These are not your standard meat-filled burritos. They’re packed with vegetables and bold Mexican-inspired flavors, creating a satisfying meatless alternative.
In this recipe the roasted vegetable mix includes:
- Sweet potato
- Red onion
- Red bell pepper
- Jalapeño
How to make vegetarian burritos
- Preheat the oven to 425°F (220°C). In a bowl, toss the chopped sweet potatoes, red pepper, red onion, and jalapeños with olive oil, cumin, chili powder, salt, and pepper. Spread in a single layer on a large baking dish or sheet pan.
- Roast in the preheated oven for about 20 minutes, tossing once halfway through, until the vegetables are tender and slightly caramelized. Remove and let cool slightly.
- Combine the roasted vegetables with rinsed and drained black beans in a bowl. Add chopped cilantro and a squeeze of lime, and stir gently to combine. At this point the mixture can be refrigerated for later use.
- Warm tortillas according to package directions. Place a generous spoonful of the vegetable and bean mixture in the center of each tortilla, top with shredded cheddar, fold the sides in, and roll into burritos. Place seam-side down on a baking tray and brush lightly with olive oil or spray with nonstick cooking spray.
- For crisp tortillas, bake the assembled burritos at 375°F (190°C) for about 15 minutes or until golden. For softer burritos, brush or spray them with oil, wrap each in foil, and bake for the same length of time.
Roasted Veggie and Black Bean Burritos
- Author: Aggies Kitchen
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 burritos
- Category: Vegetarian
- Method: Oven
Ingredients
- 2 small sweet potatoes, peeled and cubed
- 1 red bell pepper, cubed
- 1 red onion, cubed
- 2 jalapeños, diced (substitute another red pepper if you want less heat)
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 2 tsp olive oil
- 1 (15 oz) can black beans, rinsed and drained
- Handful of chopped cilantro
- Squeeze of lime
- Shredded cheddar cheese
- Whole wheat tortillas or burrito-size wraps (sprouted grain tortillas work well)
- Nonstick cooking spray or a little olive oil for brushing
Instructions
- Preheat oven to 425°F (220°C). Toss the chopped vegetables with olive oil, cumin, chili powder, salt, and pepper. Spread them in a single layer on a baking dish or sheet pan and roast for about 20 minutes, tossing halfway through.
- Allow the roasted vegetables to cool slightly, then combine with the rinsed black beans, chopped cilantro, and a squeeze of lime. Mix gently. Store in the fridge if not assembling right away.
- Warm tortillas according to package directions. Add two heaping tablespoons (or more) of the vegetable and bean mixture in the center of each tortilla, top with shredded cheddar, fold the sides, and roll up. Place seam-side down on a baking dish and lightly brush with olive oil or spray with nonstick spray.
- Bake at 375°F (190°C) for about 15 minutes until the tortillas are golden and crisp. For softer burritos, brush or spray with oil, wrap in foil, and bake the same amount of time.
More black bean recipes to try:
Taco Turkey and Black Bean Rice Bowls
Mexican Slaw Salad with Black Beans
Black Bean and Egg Tostadas
Oven Baked Black Bean and Cheese Quesadillas
Pulled Pork with Black Bean Cornbread (Reluctant Entertainer)
Southwestern Black Bean Pasta Salad (She Wears Many Hats)
Black Bean Salsa Stuffed Sweet Potatoes (The Lemon Bowl)
