I still remember the first time I made these Loaded Sweet Potato Burritos—how they quickly became a staple in my kitchen. It was one of those weeknights when I needed a meal that felt comforting but didn’t take forever to prepare. These burritos struck the perfect balance, packed with flavor and hearty enough to satisfy everyone around the table. Since that moment, Loaded Sweet Potato Burritos have found a cozy spot in my go-to recipes, especially when I want something wholesome that feels a bit special without being complicated.
What makes this Loaded Sweet Potato Burritos recipe so joyful is how adaptable it is. Whether I’m craving a vegetarian burrito filling or looking for healthy burrito ideas that don’t skimp on flavor, this recipe delivers every time. I’ve even shared it with friends who often ask for easy burrito recipes they can whip up after a long day. The sweet potato adds that natural sweetness and nutritional punch, while the combination of beans and spices gives each burrito a satisfying depth of flavor.
I love that this recipe feels welcoming for bakers and cooks of all levels. It’s straightforward, with simple ingredients that you can find at most stores. Plus, it’s easy to adjust for your taste—maybe more heat, a little extra cheese, or swapping in different beans. If you need a delicious meal that brings warmth and comfort, these Loaded Sweet Potato Burritos are a crowd-pleaser that I hope will find a place in your rotation too. Let me walk you through the recipe with some tips to make it come together beautifully for you.
What You’ll Need for This Loaded Sweet Potato Burritos:
Here’s a simple list of ingredients that makes this Loaded Sweet Potato Burritos come alive. I keep things straightforward because great recipes should be easy to start.
- 2 large sweet potatoes (about 2 pounds), peeled and diced – I always add a bit extra just in case! Sweet potatoes bring that distinct, rich flavor we all love.
- 1 can (15 oz) black beans, rinsed and drained – If you don’t have black beans, pinto beans work beautifully in this Loaded Sweet Potato Burritos too.
- 1 cup cooked brown rice – You can find pre-cooked rice to save time or use quinoa as a healthy swap.
- 1 small red onion, finely chopped – Adds a mild kick and texture.
- 1 bell pepper, diced – Choose your favorite color! Red or yellow peppers bring a touch of sweetness.
- 2 cloves garlic, minced – You’d be surprised how garlic elevates this vegetarian burrito filling.
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika – This gives that gentle smokiness that balances the sweet potato.
- Salt and black pepper, to taste
- 1 cup shredded cheddar or Monterey Jack cheese – Optional, but I love how it melts into the burrito.
- 4 large flour tortillas – You can find both white and whole wheat at most stores; whole wheat is a great healthy burrito idea.
- Sour cream and salsa for topping – I always keep these on hand because they add freshness and creaminess.
Buying these ingredients won’t break the bank, which is one reason this Loaded Sweet Potato Burritos recipe fits nicely into a regular meal plan. The sweet potatoes and beans are budget-friendly staples, and a little seasoning goes a long way. When prepping, I like to dice the veggies and measure spices ahead so everything flows smoothly during cooking. This loaded sweet potato and black bean burrito is as simple as it is satisfying!
How to Make This Loaded Sweet Potato Burritos:
Ready to get cooking? This step-by-step guide should take about 45 minutes from start to finish—and that includes a bit of multitasking to keep you moving in the kitchen.
- Preheat your oven to 400°F (200°C). This warms up for roasting the sweet potatoes, which are the star of this Loaded Sweet Potato Burritos.
- Toss the diced sweet potatoes with a drizzle of olive oil, salt, black pepper, cumin, and smoked paprika. Spread them evenly on a baking sheet. This is the step where a gentle hand makes all the difference in getting nicely roasted sweet potatoes for your burritos.
- Roast sweet potatoes for 25-30 minutes, tossing halfway through. While that bakes, you can chop the onion, bell pepper, and mince the garlic. It’s a great way to keep things efficient!
- Heat a large skillet over medium heat, add a little oil, and sauté the onion and bell pepper until soft. Stir in garlic for the last minute until fragrant.
- Add black beans and cooked rice into the skillet with the softened vegetables. Mix in the roasted sweet potatoes once they’re out of the oven, seasoning to taste with a pinch more salt and pepper.
- Warm the tortillas briefly in a dry pan or microwave. It makes them pliable and easier to roll without tearing.
- Assemble your burritos by spooning the sweet potato and black bean mixture onto the tortillas. Add a sprinkle of shredded cheese on top if you like. Fold in the sides and roll tightly to enclose the filling.
- Optional step: Place the burritos seam side down on a hot skillet or baking tray and crisp them for 2-3 minutes per side. Your kitchen will smell heavenly when this is ready!
- Serve warm with a dollop of sour cream and a spoonful of salsa.
If your Loaded Sweet Potato Burritos look generous but neat when wrapped, you’re on track. Don’t worry if they seem full—the filling holds together once wrapped snugly. This recipe also works wonderfully for meal prep; just keep extras refrigerated and reheat in the oven or microwave.
I’ve made these burritos time and again, adjusting little things like swapping in sweet corn or using a different cheese. You’ll find your favorite tweaks as you go!
Serving Your Loaded Sweet Potato Burritos:
One thing I love about these Loaded Sweet Potato Burritos is how versatile they are at the table. I often serve them with a simple side of roasted garlic mashed potatoes for an extra comforting touch—if you enjoy this, you might love my Garlic Butter Beef Bites with Creamy Mashed Potatoes for a meaty twist.
Pairing the burritos with fresh salsa or guacamole is perfect because it brightens the flavors and adds some zest. For a crunch, a side of mixed greens with a light vinaigrette works beautifully. These burritos also shine at casual weeknight dinners or even as a fun party finger food—you can try making mini versions like these Loaded Big Mac Sliders for a different crowd-pleasing bite.
Leftovers? I like to slice the burritos into pinwheels for easy snacking the next day or even chop them up into salads for a quick lunch. In cooler months, I’ve enjoyed adding a side of warm roasted garlic mashed potatoes (recipe here) alongside for a filling meal.
I’ve shared this Loaded Sweet Potato Burritos with family and friends countless times. The sweet potato and black bean combination brings a homemade warmth that always gets comments and requests for the recipe. It’s a wholesome choice that feels just right for many occasions.
Common Questions About This Loaded Sweet Potato Burritos:
1. Can I make this Loaded Sweet Potato Burritos ahead of time?
Absolutely! You can prepare the filling and even assemble your burritos the day before. Store them wrapped tightly in the fridge and reheat in the oven or microwave before serving. Sometimes I freeze them for quick meals later on.
2. What’s a good substitute for black beans in this Loaded Sweet Potato Burritos?
Pinto beans are a great substitute and taste just as hearty. You could also try chickpeas or kidney beans for a twist on the classic sweet potato and black bean burrito.
3. How can I adjust this Loaded Sweet Potato Burritos for different pan sizes?
For smaller ovens or pans, roast your sweet potatoes in batches. The filling ratio stays the same, but taking your time ensures they cook evenly without overcrowding.
4. Is this recipe gluten-free?
To make it gluten-free, swap out the flour tortillas for corn tortillas or gluten-free wraps. Just warm them gently to keep them pliable.
5. Can I make this vegan?
Yes! Skip the cheese or use a plant-based alternative, and serve with vegan sour cream or guacamole. This makes a great vegan burrito filling.
6. What’s the best way to store leftovers?
Store individual burritos wrapped tightly in the refrigerator for up to 4 days. You can reheat them covered with foil in the oven to keep them from drying out.
7. Can I add meat to this Loaded Sweet Potato Burritos?
Certainly! Adding cooked chicken or beef can turn this into a heartier meal. For inspiration, try pairing it with my Garlic Butter Beef Bites.
If you want some alternative inspiration, the sweet potato burritos recipe at AllRecipes and the Vegan Sweet Potato Breakfast Burrito from Wandering Chickpea have great tips worth checking out. Some friends also swear by this skillet approach for a quicker version—here’s a neat example from Mel’s Kitchen Cafe.
Final Thoughts on This Loaded Sweet Potato Burritos:
This Loaded Sweet Potato Burritos holds a special place in my recipe collection because it’s simple, delicious, and flexible. It has become a family favorite not just because of the flavors, but how easy it is to come home to a meal that feels both nourishing and fun.
My Top Tips for This Loaded Sweet Potato Burritos:
- Use fresh, well-roasted sweet potatoes for the best texture and flavor.
- Don’t skip warming the tortillas; it makes wrapping much easier.
- Feel free to adapt fillings based on what your kitchen has—this recipe welcomes creativity.
Three variations I love include:
- Adding spicy chipotle sauce for a smoky kick
- Swapping brown rice for quinoa or cauliflower rice for a low-carb twist
- Turning it breakfast-style with scrambled eggs for a loaded breakfast burrito
The version that gets the most requests is the classic sweet potato and black bean burrito with cheese and salsa—a true crowd-pleaser! I encourage you to make this recipe your own. Play with the ingredients, try different toppings, and find what feels most like ‘you.’
I hope these Loaded Sweet Potato Burritos bring you as much joy in making and eating as they have for me and my loved ones. Once you try it, I’m betting it’ll become a favorite in your kitchen too. Happy cooking, friends!
Loaded Sweet Potato Burritos
These Loaded Sweet Potato Burritos combine tender roasted sweet potatoes with black beans, fresh veggies, and a zesty chipotle sauce for a hearty and flavorful meal perfect for lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup cooked brown rice
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup crumbled feta or cotija cheese
- 4 large whole wheat tortillas
- 1/4 cup chipotle mayo or your favorite spicy sauce
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper.
- Spread sweet potatoes on a baking sheet and roast for 25 minutes or until tender, flipping halfway through.
- In a large bowl, combine roasted sweet potatoes, black beans, brown rice, red onion, and cilantro. Mix gently.
- Warm tortillas in a dry skillet or microwave until pliable.
- Lay each tortilla flat and spread a spoonful of chipotle mayo down the center.
- Divide the sweet potato mixture evenly among tortillas, then top with shredded lettuce, diced tomatoes, and crumbled cheese.
- Roll up burritos tightly, folding in edges to secure the filling.
- Optional: Toast burritos in a skillet for 2 minutes per side for a crispy texture before serving.
Notes
For extra protein, add grilled chicken or tofu. Serve with a side of guacamole or salsa for added flavor.