Aggie's Kitchen

Roasted Veggie and Black Bean Burrito

This recipe for savory sweet Roasted Veggie and Black Bean Burritos is a delicious vegetarian recipe even meat lovers will enjoy!

Click here to Pin this Roasted Veggie and Black Bean Burrito recipe!

veggie and black bean burrito cut in half on a white plate

Lately, I’ve been trying to have more “veggie” meals for dinner.  You will not miss the meat in these vegetarian Roasted Veggie and Black Bean Burritos.  The flavor is awesome…smoky sweetness from the roasted sweet potatoes and vegetables combined with a nice kick from the jalapenos.  The black beans bulk it up, the cilantro keeps it fresh…and the melted cheese puts it over the top.  It might seem like an odd combination, but trust me, it works.

sheet pan of sweet potatoes and vegetables ready to be roasted

To make things easier for myself at dinner time, I chopped and roasted the veggies earlier in the day.  I stored them and the black beans in the fridge until I was ready to roll up the burritos later on.  I chopped the veggies fairly small, a little less than 1″ in size…the smaller the cut of the vegetables the quicker they roast up.  And keeping them cut small and uniform helps while stuffing the tortilla wrap.

If you are looking for something to quickly grab and go in the evenings you are busy with your children’s activities, these are a great option to have on hand. For anyone who likes to meal prep, roll up your burritos ahead and wrap in foil or plastic wrap to gently heat up later on.

two halves of sweet potato and black bean burrito on a plate

What vegetables go in burritos?

In these roasted vegetable burritos, I added a variety of peppers and onion along with sweet potato and black beans.

  • sweet potato
  • red onion
  • red bell pepper
  • jalapeno

How do you make vegetarian burritos?

  1. In a bowl, toss veggies in olive oil and season with spices. Place in large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway in between.
  2. Let cool. Add to a bowl of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use.
  3. Warm wraps in microwave according to directions on package. Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides and continue to roll. Place on baking dish, seam side down and spray with nonstick spray or brush with olive oil.
  4. Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray or brush with oil, then wrap in aluminum foil and bake for same amount of time.
Print

Roasted Veggie and Black Bean Burritos

  • Author: Aggies Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 burritos
  • Category: Vegetarian
  • Method: Oven

Savory sweet Roasted Veggie and Black Bean Burritos are a delicious vegetarian meal even meat lovers will enjoy!


Ingredients

  • 2 sweet potatoes, peeled and cubed (small)
  • 1 red pepper, cubed (small)
  • 1 red onion cubed (small)
  • 2 jalapenos, diced (if you want less heat sub another red pepper)
  • 1tsp cumin
  • 1tsp chili powder
  • salt and pepper
  • 2 tsp olive oil
  • 1 15oz can black beans, rinsed & drained (I like to use Bush’s Black Beans)
  • handful chopped cilantro
  • squeeze lime
  • shredded cheddar
  • Whole Wheat Tortillas or Wraps (burrito size – I used Ezekiel Sprouted Grain Tortillas)
  • nonstick olive oil spray

Instructions

  1. In a bowl, toss veggies in olive oil and season with spices. Place in large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway in between.
  2. Let cool. Add to a bowl of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use.
  3. Warm wraps in microwave according to directions on package. Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides and continue to roll. Place on baking dish, seam side down and spray with nonstick spray or brush with olive oil.
  4. Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray or brush with oil, then wrap in aluminum foil and bake for same amount of time.

Keywords: black bean, sweet potato, vegetarian, burrito

More black bean recipes to try:

Taco Turkey and Black Bean Rice Bowls

Mexican Slaw Salad with Black Beans

Black Bean and Egg Tostadas

Oven Baked Black Bean and Cheese Quesadillas

Pulled Pork with Black Bean Cornbread | Reluctant Enterainer

Southwestern Black Bean Pasta Salad | She Wears Many Hats

Black Bean Salsa Stuffed Sweet Potatoes | The Lemon Bowl

Savory sweet Roasted Veggie and Black Bean Burritos are a delicious vegetarian meal even meat lovers will enjoy!

Roasted Veggie and Black Bean Burritos || Aggie's Kitchen

These amazing Roasted Veggie and Black Bean Burritos burst with flavor! Healthy and filling, you won't miss the meat with this vegetarian Mexican dish.

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98 comments on “Roasted Veggie and Black Bean Burrito”

  1. I have made something similar. I love roasted veggies in so many ways. Your photos are fabulous. I will have to make this soon!

  2. Great photos. The recipe lloks good. Very healthy

  3. oh my gosh drool-Aggie! These look out of this world good. So up my alley. Great recipe! Now if I can only get Josh to like sweet potatoes too 😉

  4. These look amazing. I love vegetarian meals and veggie burritos are one of my faves. Definitely want to try these!

  5. these look so good! The sweet potatoes are a great addition. Love your photos 🙂

  6. What an interesting combo Aggie but oh so healthy. I really need to make more veggie dishes like this. Thanks for the inspiration.

  7. Oh man, this is like my sweet potato hash (plus the extra goodness of the black beans) all wrapped up neatly into a burrito. Breakfast on the go, definitely. I love this idea.

  8. Not a strange combo at all! In fact, sweet potato – or pumpkin, or any winter squash – plus black beans is one of my favorites. It goes back to a recipe I discovered in a Moosewood cookbook for sweet potato & black bean burritos. The first time I made them, I told my husband we were having burritos for dinner and he immediately asked, “What kind of meat?” None. “What kind of cheese?” None. He was skeptical at first, but totally hooked after trying them! I now have a spin-off recipe on my blog for baked butternut & black bean eggrolls.

    Oh and for another great combo – add scrambled eggs for an awesome breakfast burrito! At a diner near my college, my favorite savory dish was their breakfast burrito with eggs, black beans, cheddar, and sweet potato hash (my favorite sweet was their gingerbread pancakes, like giant fluffy cookies!)

  9. Looks fantasitc Aggie!! YUM!

  10. That looks awesome, I bet I wouldn’t even miss the meat.

  11. Oh this looks so good!!! Gotta make this sometime this week. I’m also trying to eat more veggies and this just hit the spot!

  12. This looks delish! Love roasted veggies and beans, they sound great in a burrito. Yum 🙂

    Jenn

  13. mmmmm.this is a veggie lovers dream!

  14. What a great idea! I love anything rolled up burrito style and who doesn’t need more veggies in their diet. I’m gonna try this one fo shizzle!! 🙂

  15. oh these look so fabulous and fresh – great recipe!

  16. If you can eat these every day and be happy and satisfied they musy be so delicious!!!!

  17. Those healthy burritos look fantastic! I love the filling!

    Cheers,

    Rosa

  18. Aggie I LOVE this recipe.. I really do, I was able to get some whole wheat flour Tortilla’s .. I wonder if I can substitute pumpkin as well?

  19. there’s not a trace of doubt in my mind that this isn’t completely scrumptious–the black beans! the jalapenos! the cilantro! what a wonderful supper. 🙂

  20. Mmm, I love sweet potatoes and black beans together – what a fabulous meal!

  21. Great burrito here! Nice snaps too!

  22. We adore burritos – really all things mexican. The color in these is beautiful!

  23. Those look awesome! Reminds me of the black bean and sweet potato burritos we usually enjoy at the Saint Augustine farmers market! Delicious!

  24. Aggie, this looks De-Licious!

  25. Wow! Right up my alley. I’ve saved this. Roasted veggies are a favorite. Thanks!

  26. Mmm! So yummy. Aggie, THANK YOU so much for being my blog mentor. Thank you, thank you.

  27. Looks delicious! I love your plate too, so elegant looking.

  28. Oh YUM!!! I love roasted veggies but never think to throw them in a wrap! thanks for the inspiration! I know whats for lunch this week 🙂

  29. I love the combo of the roasted sweet potato and roasted red onion. Yum. My boys — hubby included — would definitely love this recipe.

  30. Wow, these looks so amazing, and really remind me of an amazing dish I had at this hip little organic restaurant in Columbus, Oh (unfortunately I can’t remember the name of it).

    And the weird thing is, everytime I see a sweet potato, I instantly think, “Gross, I hate those.” But when I saw them in this wrap, before I even realized they were sweet potatoes, I knew what they would taste like and thought, “Oh wow, I want these.” It’s strange, but I guess that is just me. 🙂

    Thanks for such an awesome recipe. Can’t wait to try it!

  31. I love the Ezekiel brand. Had this for lunch today! Subbed the reg cheese for soy and…voilà! VEGAN roasted veggie and black bean burritos. Thanks for another amazing recipe, Aggie.

  32. never thought about baking the burrito to make it crisp – what a great idea! These look delicious 🙂

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  34. These look great, and I’m not a big veggie eater!

  35. Thank you , I love to read about other vegansas it gives me the strength to continue. I have about a thousand vegetarian feeds in my google reader, but I’m sure another can’t hurt!! I did manage to find a good lentil recipe here, but I’ll be sure to try yours too. Thanks!

  36. I’ve made this recipe a number of times. Always turns out great!

  37. This has become a staple at our house. I make it regularly!
    Thank you.

  38. Making this for the first time tonight. I’m excited to see that what I’m making is turning out as beautifully as the pictures above! Yum.

  39. Is this that healthy? The cheese aside, roasting the veggies means heating up the olive oil, which supposedly makes the olive oil just as unhealthy as any other oil (if not more so).

  40. I made these last night after seeing them on Gojee and visiting here. They were delicious! Excellent texture and flavor. I also entered all of my ingredients into a calorie counter and ended up with only @300 calories per serving, going very light on the cheese.

    • Hi Steve! Thank you so much for the comment about the recipe!! And even better knowing they are only 300 calories a serving!

      • Tortilla selection will impact the calories. I used a Flat Out multigrain wrap.

        • I love Flat Outs! I will have to try them with this recipe. I usually pick up La Tortilla, I think they are around 100 calories too (can’t remember which kind, but I think the package they come in are a green color).

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  43. I made these tonight and they are OH SO GOOD. What a good combination of vegetables with the perfect amount of kick. I’m a wimp when it comes to spiciness, but I love it, so I put some Greek yogurt on mine to cut the heat a little 🙂
    Thanks for the super awesome recipe!

    • Hi Lauren! Thank you so much for letting me know, glad you enjoyed them!! They are a favorite around here…it’s been too long since I made them actually.

  44. Pingback: Sweet Potato Black Bean Burritos | Fland-Made

  45. Wow! Can I just tell you how happy I was to see this recipe on Pinterest?! The veggie combination is not strange to me at all. The orange color of the sweet potato contrasting with the black beans makes this dish look so appetizing! Thank you for the recipe, I can’t wait to make these for my Fiance, he will be so pleased.

    • yay, so happy you found these on Pinterest. One of my favorites for sure! I hope you love them as much as I do 🙂

  46. These were delicious! Found the recipe on Pinterest. My little family of three loved it. Just posted it to my blog…linking back to you of course! 🙂

    Kelly
    Cobwebs, Cupcakes & Crayons

  47. Hi Aggie! Like so many other commenters, I found this recipe on Pinterest. Everything about it sounds delicious! I do have a question – do you think they would freeze well, either pre-or-post baking?

    Thanks!
    Alison

    • Hi Alison! So glad you found the recipe! I have never tried freezing it myself (but need to!) – I’m thinking they would turn out fine wrapped in aluminum first then in a freezer bag pre-baked. Next time I make them I will have to experiment with it. Thanks for stopping by!

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  50. Thank you so much for this recipe! I just made it today and it was delicious.

    [I found that salsa or hot sauce served on the side makes it even more fabulous!]

    Thanks again,
    Joyce.

  51. Delish!!!….skipped the tortillas , followed the recipe and added the cheese to the cooled veggie/bean mixture plus fresh spinach and piled it inside pillsbury crescent dough ( seal all the perferations and make a rectangle)…soooo darn good!!!

  52. could I makethese and and freeze them before I bake them?

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  55. This looks perfect for lunch! Do you have the nutritional information?

  56. This website was… how do you say it? Relevant!
    ! Finally I have found something which helped me. Thanks!

  57. I ate this for meal and my experience is…… Sooo delicious! That’s why i’m so proud every day to be vegan 😀

  58. Made this delicious burrito for the first time the other night – so, so good! Where I vegan-ized it by adding non-dairy cheese, my fiance added some chicken to his. Such a healthy, versatile recipe that feels like real comfort food!

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  62. We LOVE these burritos! Even my hubbs, who has an aversion to meatless meals, raves about them. Such an easy and delicious recipe! Thank you!

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  64. Love these-great flavor. Nice change from our regular rice/blk bean burritos.

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  68. How do you think these would taste cold?
    Looking for something similar for lunches but don’t have access to a microwave or anything to heat lunch up.
    Thanks

    • I don’t know how they would taste cold really, I’m not a huge fan of cold sweet potatoes so if you think you would like the way they taste cold then I would try it!

    • I eat them cold Grace. I make them up and take them for lunch and they are great! But then again, I’m a little weird considering I love all kinds of cold leftover food such as Pizza, Lasagna, mac & cheese and Broccoli Cheese soup. I like cold sweet potato fries too!

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  71. I make this all the time now and we love it. Thanks so much for sharing your recipe!

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  74. Pingback: Roasted Veggie & Black Bean Burritos

  75. Did a version of this on my blog — great for freezing and lunches for work. Thanks for sharing.

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  80. I know this post is from a few years ago, but I just wanted to say – this is my FAVORITE recipe….EVER! I found it a few years ago and have been making it ever since! My bf and I love it so much, I make it almost every week (no exaggeration). By now I’ve tweaked it just a tad to my taste – double spices AND 1 Tbsp chipotle powder- and seriously can not have enough of it. Thank you! 😀

    • Your comment made my day! Thank you! So happy you enjoy that recipe, I used to make it ALL the time but it’s been awhile. I need to make it this week!

  81. I love that you roasted the vegetables before adding them to the burrito!! SO yummy and adds so much flavour. 

    I have a meatless burrito that uses quinoa to get some protein. http://doubletherecipe.com/2016/04/11/grilled-black-bean-quinoa-burrito/

    Thanks for sharing a great recipe!