This sweet potato and black bean burrito uses the sweet potato skin instead of a tortilla for an easy, vegan & gluten-free meal packed full of flavor.
Sweet potato game goin’ STRONG. I really feel at this point, I should be the orange equivalent of Violet in Charlie & the Chocolate Factory when she turns into a blueberry…or I get lost amongst the oompah loompahs. Either way, my skin is turning a lighter shade of cheeto.
Hashtag WORTH IT. First comes tacos, then comes marriage. Then comes burritos in a sweet potato carriage.
I’m all about trimming down on food waste, and using sweet potato skins as a vehicle for more sweet and spicy action is my MO. These ‘ritos are p-p-packed with:
- black beans
- brown rice
- salsa
- spinach
- corn
and sweet potato, but we already knew that, right?
Let’s be real, if your burrito doesn’t resemble an infant by weight, size, and girth, it’s not actually a burrito. I could be wrong, but I think they’re calling better luck next times, or nice try, come back laters instead. But they are definitely not burritos.
That’s why you’ve got to start out with the best baby-lookin’ sweet tater you can get your hands on. A full-term tater. A little lanky is fine. All the more to stuff with my dear.
I’ll tell you right now that now matter how much you stuff this burrito, you will have leftover filling. That’s not a bad thing. It’s perfect for topping salads, mixing with scrambled eggs, or in my case…eaten with a spoon from the fridge to my face. There’s really nothing off limits here.
Money-Saving Tips for this Sweet Potato Black Bean Burrito:
- Cook it yourself. Potatoes and brown rice included. I tend to make a BIG batch of brown rice on a Sunday for Mr. Rob & I to use throughout the week. It’s pretty hands-off & is much cheaper than buying par-cooked or pre-cooked rice in the store.
- Buy the big can. I’m usually one for cooking from scratch, but canned beans are super convenient and affordable. Opt for the bigger (28 oz) can to get more for your money & use the leftovers to make a batch of these bean burgers.
more sweet potato recipes:
Baked Sweet Potato Tacos
2 Ingredient Sweet Potato Waffles
Buffalo Chicken Sweet Potato Skins
Black Bean Sweet Potato Burrito
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 burrito 1x
Description
This sweet potato and black bean burrito uses the sweet potato skin instead of a tortilla for an easy, vegan & gluten-free meal packed full of flavor.
Ingredients
- 1 large sweet potato
- 1 teaspoon cumin
- 1/2 cup cooked brown rice
- 1/2 cup black beans
- 1/2 cup frozen corn, thawed
- 1 cup chopped baby spinach
- 1/4 cup salsa
Instructions
- Scrub sweet potato and pierce skin with a fork.
- Cook in microwave on high for 7-8 minutes, or until flesh is soft.
- Cut off one tip end of the sweet potato, and scoop out flesh into a large bowl.
- Set potato skin aside, and mash flesh with cumin.
- Stir in remaining ingredients, and heat in microwave for 1 minute.
- Fill sweet potato skin with mixture, and serve.
Notes
- Add more heat by adding 1/8 teaspoon of cayenne pepper or red pepper flakes.
- Top burrito with sliced avocado, chopped green onion, or a dollop of vegan (or dairy) sour cream if preferred.
- Category: main dish
- Method: microwave
- Cuisine: mexican
Keywords: burrito, sweet potato, black bean, vegan, vegetarian, gluten free, main dish, dinner, sandwich
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Make it a great day!
What’s your favorite kind of burrito?
Would you add anything else to these?
Emily, this is genius! Such a great use for leftover sweet potatoes and pantry items!
What a fun way to use the skin, so creative!
This is a genius idea!! Definitely going to give this a shot!
This burrito looks fantastic! Takes sweet potato to a whole other level!
It’s like a sweet potato sushi roll. Love it. Great idea.
Sweet potatoes and black beans are staples in my veggie diet. A delicious way to eat them
Yumm, this looks delicious! What a great way to use left overs. Definitely going to try this recipe!
Using a sweet potato skin instead of a tortilla is such a clever idea! These burritos sound nutritious and oh so delicious!
Oh MY. We are just about to start harvesting our sweet potatoes from the food garden and this is a must try recipe. Thank you so much, Emily.
★★★★★
Awesome! Hope you enjoy Di-Di! 🙂