Sweet Potato Burritos

Sweet Potato Burritos

Oh, friends, this is a fun one! While these are technically called sweet potato burritos, they are wrapped openly like an enchilada, leaving for a better tortilla-to-stuff ratio in my opinion. And while the “buritoladas” are delicious in their own right, this sauce is bonkers good. You’ll have about a cup leftover anyway, but consider making extra for chips and dip on game night.

Sweet Potato Burritos

Sweet Potato Burritos with Avocado Salsa Verde

Course: Main Course
Servings: 4
Calories: 663kcal
Enjoy an interesting vegan take on Mexican night with these baked tortillas stuffed with veggies and black beans. The topping sauce – y'all, get some chips because you're going to want to dip this with everything!!!
Print Recipe


Burrito Ingredients

  • 2 medium sweet potatoes
  • 1 tbsp olive oil
  • ½ tsp cumin
  • ½ tsp paprika
  • ¼ tsp cayenne pepper
  • salt & pepper
  • 8 tortillas
  • 1 jar roasted red peppers sliced
  • 15 oz black beans, drained and rinsed

Avocado Salsa Ingredients

  • 2 avocados ripe
  • 1 cup mild salsa verde
  • 4 tsp garlic, minced minced
  • 1 lime juiced
  • ¼ cup cilantro


  • Preheat oven to 400°F. Scrub the sweet potatoes. Chop them into bite-sized chunks (around the size of black beans) and toss with olive oil, cumin, paprika, cayenne, salt, and pepper.
  • Pour the sweet potatoes onto a large baking sheet lined with parchment. Arrange potatoes in a single layer being sure not to overcrowd the pan. Bake for 20-25 minutes, stirring halfway, until they are golden and caramelized around the edges.
  • Make the avocado sauce: in a food processor, combine the avocado flesh, salsa, garlic, and lime juice. Blend. Add cilantro and blend again. Taste and add salt or another squeeze of lime to taste.
  • Lightly grease a square baking pan and increase the oven heat to 450°F.
  • Fill each tortilla with 1 or 2 strips of red pepper, ⅓ cup black beans, and ⅓ cup sweet potatoes. Roll up and place on the baking sheet. Repeat with all ingredients, squeezing in each enchilada tightly. Top with avocado salsa. Bake for 5-10 minutes.
  • Allow to rest for 3-5 minutes before serving. Serve with chopped tomatoes, salsa, and/or more cilantro.


  • This can definitely be made ahead, up to 3-4 days. Roll up the burritos in the casserole pan and wrap tightly with plastic wrap. Make the sauce and put in a separate container. When it’s time to eat, follow the instructions as is, but add more cooking time. You may need up to 30 minutes to heat through.


  • Any of your favorite Mexican inspired meats would work fine in here. If you use around 2 cups of meat, plan on at least two more tortillas and use a traditional 9X13 casserole pan. You’ll have plenty of sauce as is.


  • This is a great place for Angelic Bakehouse or other health-conscious wraps. Alternatively, use the sweet potato, black bean and roasted pepper mix as a top for a bed of hearty greens. Use the sauce as your salad dressing. (And then ignore your carb count to dig in to the leftover sauce with tortilla chips. 😉 )


  • I love that this dish is dairy free and you’d never miss it, but I’ve never met a dish with south of the border flavors that wouldn’t pair nicely with a little crumbled cotija (and a margarita).


Calories: 663kcal | Carbohydrates: 97g | Protein: 19g | Fat: 24g | Saturated Fat: 4g | Sodium: 2054mg | Potassium: 1605mg | Fiber: 22g | Sugar: 12g | Vitamin A: 17216IU | Vitamin C: 61mg | Calcium: 184mg | Iron: 7mg