Vegan Burrito | A Plant Based Dinner
What if your favorite meal could be made almost exclusively from plants? Our Sweet Potato and Pinto Bean Vegan Burrito is the perfect plant-centric version of the popular Mexican staple. These healthy burritos are filled with nutrient-dense ingredients, like sweet potatoes and pinto beans, and are super flavorful, portable, and nourishing. We love how the sweetness from the potatoes combines with the savory flavors of the beans and seasonings to create a delicious vegan and vegetarian option that could go head-to-head with its most over-stuffed meat counter-part. Plus, the filling is a great source of complete protein and is so tasty that you will even enjoy eating it on its own. We’ve made it so easy to enjoy plant-based cuisine, especially if you have a beef with meat!
Nutrient Booster: Pinto Beans
Pinto beans may be small in size, but they contain an abundance of nutrients. We love adding these beans to our recipes because they are an excellent source of protein, fiber, vitamins, and minerals. In fact, studies have shown that eating pinto beans can reduce risks for coronary heart disease because they can lower serum total cholesterol and LDL cholesterol, thus making them an ideal plant-based food to include into a daily diet. Eating pinto beans is also a good choice for those who have diabetes, hypoglycemia or insulin resistance. This is due to the beans’ high fiber content, which stabilizes blood sugar levels by providing a slow and steady stream of energy. In addition to increasing nutrition, the pinto beans in our burrito recipe add extra flavors and textures when consumed with the mashed sweet potatoes. Packed with enough fiber, vitamins and minerals to be considered a vegetable while still being high enough in protein to act as a substitute for meat, poultry or seafood, it’s no wonder we are “spilling the beans” about our Sweet Potato and Pinto Bean Burrito!
These delicious burritos are the perfect freezer-friendly, make-ahead meal. We love preparing recipes in advance, especially when we are short on time. Quick and easy to make, prepping a double batch of our Sweet Potato and Pinto Bean Burritos promises a healthy meal option when you are on the go. Simply make the burritos as directed, seal them tightly in a freezer safe container or bag, and label and freeze them for up to 3 months. When hunger strikes, pull one out of the freezer, reheat and you’re guaranteed a nutritious grab-n-go lunch, snack or dinner. The leftover sweet potato and bean mixtures also taste great served over greens, as a side dish, or or atop a grain bowl.
Sweet Potato and Pinto Bean Burrito
- 3-4 sweet potatoes (3 cups mashed), washed, peeled and diced
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ginger, ground
- 1/4 teaspoon cinnamon
- 1 tablespoon orange juice
- 1 teaspoon maple syrup
- 1 tablespoon jalapeno pepper jelly
- 1 teaspoon olive oil
- 1/2 cup onion, diced
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 (15 ounce) cans pinto beans, drained and rinsed
- 1 cup water
- 1 teaspoon coconut aminos, tamari or soy sauce
- 6 tortillas, gluten-free if necessary
- Preheat oven to 350⁰F.
- In a 4 quart saucepan, add 3-4 inches of water. Bring to a boil. Place the sweet potatoes in the steamer basket and simmer for about 20 minutes until the sweet potatoes are soft. Drain. Place cooked sweet potato in a medium-size bowl and mash them. Add the ginger, cinnamon, orange juice, maple syrup and jalapeno pepper jelly to the mashed sweet potatoes. Mix with a fork to combine, and set aside.
- Wrap the tortillas in a sheet of aluminum foil. Put the tortillas in the oven for about 15 minutes, until warm.
- Meanwhile, in a medium saucepan over medium heat, add olive oil and onions. Sauté for about 3-4 minutes until translucent. Add the chili powder and cumin and mix. Add the beans, water, and coconut aminos. Mash the beans with a wooden spoon and continue to cook for about 8-10 minutes.
- To assemble the burrito: Lay a tortilla on a work surface. Fill the area just below the middle of the tortilla and about 1 1/2 inches from either side with 1/2 cup of the sweet potato mixture and 1/2-3/4 cup of the bean mixture in each tortilla. For each tortilla, fold in the sides then fold up the bottom end. Tuck the bottom flap close to the filling and roll forward to close the burrito. Slice diagonally in half.