Black Bean Sweet Potato Burrito

Black Bean Sweet Potato Burrito | Food & Nutrition | Stone Soup
Photo by Emily Cooper, RDN

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!Black Bean Sweet Potato Burrito -

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. These ‘ritos are p-p-packed with:

black beans
brown rice
and sweet potato, but we already knew that, right?

Let’s be real, if your burrito doesn’t resemble an infant by weight, size and girth, it’s not actually a burrito. I could be wrong, but I think they’re calling better luck next times, or nice try, come back laters instead. But they are definitely not burritos.

That’s why you’ve got to start out with the best baby-lookin’ sweet tater you can get your hands on. A full-term tater. A little lanky is fine. All the more to stuff with my dear.

I’ll tell you right now that no matter how much you stuff this burrito, you will have leftover filling. That’s not a bad thing. It’s perfect for topping salads, mixing with scrambled eggs, or in my case…eaten with a spoon from the fridge to my face. There’s really nothing off limits here.

Money-Saving Tips for this Black Bean Sweet Potato 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-ounce) can to get more for your money & use the leftovers to make a batch of these bean burgers.

Black Bean Sweet Potato Burrito

Serves 1


  • 1 large sweet potato
  • 1 teaspoon cumin
  • ½ cup cooked brown rice
  • ½ cup black beans
  • ½ cup frozen corn, thawed
  • 1 cup chopped baby spinach
  • ¼ cup salsa


  1. Scrub sweet potato and pierce skin with a fork.
  2. Cook in microwave on high for 7 to 8 minutes, or until flesh is soft.
  3. Cut off one tip end of the sweet potato, and scoop out flesh into a large bowl.
  4. Set potato skin aside, and mash flesh with cumin.
  5. Stir in remaining ingredients, and heat in microwave for 1 minute.
  6. Fill sweet potato skin with mixture, and serve.


Add more heat by adding ⅛ teaspoon cayenne pepper or red pepper flakes. Top burrito with sliced avocado, chopped green onion or a dollop of vegan (or dairy) sour cream if preferred.

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Emily Cooper
Emily Cooper, RDN, is a registered dietitian nutritionist based in central New Jersey. Read her blog, Sinful Nutrition, and connect with her on Pinterest, Facebook and Instagram.

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