Sweet Potato Burritos – Easy Vegetarian Recipe

Looking for a hearty, meatless meal that’s full of flavor and easy to make? These sweet potato burritos are the perfect vegetarian comfort food. Packed with mashed sweet potatoes, seasoned beans, and melty cheese, all wrapped in a warm tortilla and baked to perfection. Whether you’re meal prepping for the week or feeding a hungry crowd, these burritos are a delicious and satisfying option that will keep everyone coming back for more!

Why You’ll Love Sweet Potato Burritos

• Hearty and satisfying – These burritos are packed with mashed sweet potatoes and beans, making them super filling without any meat. The combination of soft, creamy potatoes and seasoned beans gives you comfort food vibes in every bite. You won’t even miss the meat, they’re that good. Perfect for vegetarians or anyone looking to eat more plant-based meals.

• Perfect for meal prep – Make a batch ahead of time and freeze them for easy lunches or dinners. They reheat beautifully, so you can enjoy a homemade meal even on your busiest days. Just pop one in the oven or microwave and you’re set. Great for planning ahead without sacrificing taste.

• Simple pantry ingredients – Everything in this recipe is made from basic ingredients you probably already have at home. Canned beans, sweet potatoes, tortillas, and spices come together with ease. No fancy ingredients or complicated steps. It’s budget-friendly and beginner-approved.

• Customizable and family-friendly – You can easily tweak the spice level, add your favorite cheese, or swap in different beans. Kids love the cheesy, soft texture and adults appreciate the bold flavors. It’s a great recipe to make your own. Serve them as-is or with your favorite toppings.

• Baked, not fried – These burritos are baked in the oven, so they’re lighter than fried versions but still warm and toasty. The cheese melts inside and the tortilla edges get slightly crisp. No need to stand over a frying pan — just bake and enjoy. Less mess, less oil, all the flavor.

Ingredients For Sweet Potato Burritos

• Vegetable oil – Used to sauté the onions and garlic for a flavorful base.

• Onion – Adds savory depth and aroma to the filling.

• Garlic – Brings bold, zesty flavor that pairs perfectly with the beans and spices.

• Canned kidney beans – A hearty, protein-packed base that gives the burritos a meaty texture.

• Water – Helps blend the beans and spices into a smooth, scoopable filling.

• Soy sauce – Adds a salty, umami boost that brings everything together.

• Chili powder – Delivers warm, smoky spice for that classic burrito flavor.

• Prepared mustard – A surprise ingredient that adds tang and brightness.

• Ground cumin – Brings earthiness and a hint of Mexican-inspired flavor.

• Cayenne pepper – Totally optional, but great for a little kick of heat.

• Mashed sweet potatoes – Creamy, slightly sweet, and the star of the show.

• Flour tortillas (10-inch) – The soft wrap that holds everything together.

• Shredded Cheddar cheese – Melts into the filling for creamy, cheesy goodness.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

Kitchen Tools You Need To Make Sweet Potato Burritos

• Large skillet – For sautéing the onion and garlic and cooking the bean mixture.

• Wooden spoon or spatula – To stir and mash the beans gently while cooking.

• Measuring spoons – To measure spices, soy sauce, and mustard accurately.

• Measuring cups – For beans, water, and sweet potatoes.

• Garlic press (optional) – Makes mincing garlic faster and easier.

• Potato masher (optional) – Helpful for mashing the beans right in the pan.

• Baking sheet – To line up the burritos and bake them evenly in the oven.

How To Make Sweet Potato Burritos

• Preheat your oven to 350°F.

• In a skillet, heat the oil and cook the chopped onion and garlic until soft and fragrant.

• Add in the drained beans and mash lightly while stirring everything together.

• Pour in the water and stir until the mixture is heated through.

• Turn off the heat, then stir in the soy sauce, chili powder, mustard, cumin, and cayenne.

• Lay out your tortillas and fill each one with the bean mixture, mashed sweet potatoes, and shredded cheese.

• Roll up each tortilla into a burrito and place them seam-side down on a baking sheet.

• Bake for 12 minutes, until everything is warm and the cheese is melted.

Serving Suggestions

• A garden salad with lettuce with lime vinaigrette adds a crisp, refreshing contrast to the warm burritos.

• A scoop of creamy guacamole brings richness and a pop of bright flavor.

• Pair with garlic rice or fluffy quinoa, which makes it a more filling meal and adds extra texture.

• For those who love an extra kick, a splash of spicy sriracha sauce does the trick.

• A side of oven-roasted sweet peppers or zucchini slices on the plate with color and nutrients.

Tips For Success

• To get the best results when making these sweet potato burritos, a few simple tricks can make all the difference. First, make sure your sweet potatoes are fully cooked and mashed smoothly before assembling. You can roast them, boil them, or even microwave them, just be sure they’re soft and creamy. Smooth mashed sweet potatoes will blend better with the beans and help hold the filling together.
• When cooking the beans with the onion and garlic, take time to let the flavors develop. Don’t rush this step, sautéing the aromatics until soft builds a deeper, richer flavor base. Mashing the beans just enough creates a hearty texture, but still leaves a little bite. This keeps the burrito filling satisfying and not too mushy.
• Warming the tortillas before assembling is also key. Cold tortillas are more likely to crack or tear when rolling. You can heat them in the microwave for a few seconds or warm them in a dry skillet. This makes them softer and more pliable, so rolling the burritos is quick and easy.
• Don’t overfill the burritos, it might be tempting to stuff them full, but too much filling can cause them to burst open during baking. Spread the filling evenly across the center, fold in the sides, and roll tightly. Placing them seam-side down on the baking sheet helps them hold their shape while heating.
• Finally, if you’re making these ahead for the freezer, wrap each burrito individually in foil or plastic wrap before freezing. When you’re ready to eat, just unwrap and reheat in the oven or microwave. These burritos are just as delicious reheated, making them a perfect grab-and-go option for busy days.

Variations And Substitutions

• One of the best things about sweet potato burritos is how versatile they are. You can easily adjust the ingredients based on what you have on hand or to suit your dietary needs. For example, if you’re not a fan of kidney beans, try using black beans or pinto beans instead. They all work well and bring slightly different flavors and textures to the filling.
• To make these burritos vegan, just skip the cheese or use a plant-based cheese alternative. There are plenty of dairy-free shredded cheeses that melt beautifully and taste great. You can also add a spoonful of nutritional yeast to the bean mixture for a cheesy flavor without any dairy. For an even creamier filling, mix in a bit of dairy-free sour cream or mashed avocado.
• Looking to add more veggies? Go for it! Diced bell peppers, corn, spinach, or even zucchini can be cooked with the onions and garlic. It’s a great way to sneak in extra nutrition and use up what’s in your fridge. Just be sure to sauté them until soft so they blend well with the rest of the filling.
• Prefer a little crunch? Add some chopped nuts or seeds to the filling for texture. Toasted pumpkin seeds or crushed walnuts can add a fun twist. If you want a smoky flavor, toss in some smoked paprika or chipotle powder. A little goes a long way and adds great depth.
• You can also turn these into a burrito bowl by serving the filling over rice instead of wrapping it in a tortilla. Top with cheese, avocado, and your favorite salsa for a low-effort meal that’s just as satisfying. Or use smaller tortillas to make mini burritos or even taquitos, perfect for kids or party appetizers.
• Whether you’re making it gluten-free, vegan, spicier, or extra cheesy, this recipe is easy to adjust and always delicious.

Storage and Reheating

• These sweet potato burritos are perfect for making ahead and storing for later. Once baked, let them cool completely before storing. Wrap each burrito individually in foil or plastic wrap to keep them fresh and prevent them from sticking together. You can store them in the fridge for up to 4 days or freeze them for up to 3 months.
• To reheat from the refrigerator, unwrap the burrito and heat it in the microwave for about 1–2 minutes or until warmed through. If you prefer a crispier texture, place it in a 350°F oven for about 10–15 minutes. For frozen burritos, you can thaw them in the fridge overnight first, or microwave straight from frozen, just increase the cooking time to around 3–4 minutes, flipping halfway through.
• If reheating from frozen in the oven, bake unwrapped at 350°F for 25–30 minutes until hot in the center. No need to defrost! These burritos keep their flavor and texture beautifully when reheated, making them perfect for busy days or grab-and-go meals.

Frequently Asked Questions

Can I freeze sweet potato burritos before baking them?

Yes, you can absolutely freeze these burritos before baking. Just assemble them fully, then wrap each one tightly in foil or plastic wrap and place them in a freezer-safe bag or container. When you’re ready to eat, bake them from frozen at 350°F for 25–30 minutes or until heated through. This is a great way to prep meals in advance for busy weeks.

How can I make these burritos vegan?

To make this recipe vegan, simply leave out the shredded cheese or use a dairy-free cheese alternative. Everything else in the recipe is already plant-based. You can also add a dollop of guacamole or a sprinkle of nutritional yeast to add more flavor and creaminess. It’s a simple switch that still delivers all the deliciousness.

What kind of cheese works best in this recipe?

Cheddar cheese is a great option because it melts well and has a bold, savory flavor that pairs nicely with the sweet potatoes. Monterey Jack or a Mexican blend cheese would also work well. If you like a little spice, try using pepper jack for a kick. Feel free to use whatever cheese you enjoy most!

Can I use a different type of bean?

Yes, this recipe works well with other beans like black beans or pinto beans. Just make sure to drain and rinse them first, then follow the same steps. Each type of bean brings its own texture and flavor, so don’t be afraid to experiment. You could even mix different beans together for variety.

How can I keep the tortillas from breaking when rolling?

Warm tortillas are key to smooth rolling. You can heat them in the microwave for 10–15 seconds or warm them briefly in a dry skillet. This makes them more flexible and less likely to tear. If your tortillas are still stiff, try covering them with a damp paper towel while microwaving to soften them up.

What’s the best way to mash the beans?

You can use a potato masher, the back of a spoon, or even a fork to mash the beans in the pan. You don’t need to make them completely smooth, just mash enough to thicken the mixture and help it stick together. Leaving a few whole beans adds nice texture to the burritos. Just be careful not to over-mash or they’ll turn pasty.

Are these burritos spicy?

Not very! The recipe includes just a pinch of cayenne pepper, so the spice is mild. If you’re sensitive to heat, you can leave it out completely. On the flip side, if you like more heat, add extra cayenne, hot sauce, or chopped jalapeños to the bean mixture.

Can I add other veggies to the filling?

Definitely! These burritos are very customizable. You can sauté bell peppers, zucchini, corn, or spinach with the onions and garlic for extra veggies. Just make sure everything is cooked and not watery, so the filling holds together inside the tortillas.

What’s the best way to reheat frozen burritos?

You can microwave them straight from the freezer, just unwrap and heat for 3–4 minutes, flipping halfway through. For crispier burritos, bake at 350°F for about 25–30 minutes until hot in the center. No need to thaw beforehand. They’re great for quick meals right out of the freezer.

Do I need to bake the burritos after assembling them?

Baking helps everything meld together and makes the tortillas slightly crisp, which tastes amazing. If you’re in a hurry, you can skip the baking and just microwave or pan-toast the burritos until warm. However, baking is the easiest method when you’re making a full batch. It’s hands-off and works perfectly every time.

Other Easy Sweet Potato Recipes

Sweet Potato Tater Tots – These crispy sweet potato tater tots are golden on the outside, soft on the inside, and perfect for dipping or snacking.

Homemade Sweet Potato Loaf – This sweet potato loaf is soft, moist, and full of warm spices — perfect for breakfast or a cozy afternoon treat.

Homemade Sweet Potato Chips – Thin, crispy, and lightly seasoned, these homemade sweet potato chips are a healthy and addictive snack.

Sweet Potato and Mushroom Soup – This creamy sweet potato and mushroom soup is hearty, flavorful, and easy to make in the Instant Pot.

Sweet Potato Salad with Pomegranate and Feta – A fresh and colorful salad with roasted sweet potatoes, juicy pomegranate seeds, and tangy feta cheese.

Sweet Potato Pancakes – Made with just two ingredients, these healthy sweet potato pancakes are naturally gluten-free and perfect for a quick breakfast.

Sweet Potato Pie – This easy sweet potato pie has a smooth, rich filling with warm spices and a buttery crust. Perfect for any holiday table.

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