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.
What makes these burritos delicious & healthy
- black beans
- brown rice
- and sweet potato, but we already knew that, right?
How to make this sweet potato black bean burrito
Start by washing a large sweet potato, piercing with a fork, and microwave on high for 7-8 minutes, or until flesh is softened and cooked through. Let it cool to touch, and slice one end of the potato off. Scoop out flesh into a large bowl, and set skin aside.
Mash sweet potato flesh with 1 teaspoon of cumin. Stir in ½ cup of cooked brown rice, ½ cup black beans, ½ cup frozen corn that's been thawed, 1 cup chopped baby spinach, and ¼ cup of salsa until combined. Microwave for 1-2 minutes, or until heated through.
Add filling ingredients to sweet potato skin and serve! You will have leftover filling, but I do have some tips of what to do with it below.
- You can also add ¼ cup of plant-based (or dairy-based if not vegan) shredded cheese, or top with a dollop of plant-based yogurt.
- You can use leftover filling to top a salad, wrap in a whole grain tortilla for another meal, or make into a burrito bowl.
- Cook brown rice and sweet potato ahead of time to make this even more quick and easy to make.
Can you freeze this burrito?
I've never tried freezing this burrito, but would imagine the texture would be altered by freezing. I'm always leery about freezing rice as well, but the filling can last up to 3-4 days in the refrigerator if you want to enjoy later.
My sweet potato skin broke apart. What happened?
When scooping our the flesh, you'll want to leave some intact. This helps the sweet potato keep its shape, and helps keep it from falling apart when you go to fill it. Think of it like carving a pumpkin -- you want to make it thin enough to design it, but leave enough intact to keep it from falling apart.
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:
Did you make this recipe? Leave me a rating and a comment to let me know how it came out!