Black Bean & Sweet Potato Burritos

Black Bean & Sweet Potato Burritos


Black Bean and Sweet Potato Burritos

Whether a vegan or not, two healthy ingredients made for each other are savory black beans and sweet potatoes. For Vicki & Nick Savtagy and their family, mixing them with their favorite vegetables and seasonings makes the perfect wholesome meal. Vicki shares her go-to camping meal with us here and suggests you can also add a little zest with guacamole, sour cream, cilantro, grated cheese, and lime for a southwestern flavor.

One of the best things about these burritos is the bean and vegetable filling can be made a day or two ahead to save time. We use 10-inch tortillas. Yields 4 burritos.


  • 3 tbsp extra virgin olive oil
  • 1 medium yellow onion, small diced
  • 1 head of broccoli, chopped
  • 1 tbsp chili powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp cumin
  • ½ tsp cayenne pepper
  • 1 tsp salt
  • 2 sweet potatoes, small diced
  • 1 cup of kale or spinach chopped
  • 1 (15 oz) can black beans, drained and rinsed
  • 4 large flour tortillas (we love the raw tortillas from Costco)


Before your trip, at home:

  1. Preheat the oven to 400°
  2. Dice the sweet potatoes and place them on a cookie sheet. Lightly coat the sweet potatoes in olive oil and a pinch of salt.
  3. Bake for 25 minutes or until soft.
  4. Heat a large pot over medium heat. Once the pot is hot, add 2 Tbsp olive oil and swirl to coat the bottom.
  5. Add the onion, broccoli, chili powder, garlic powder, onion powder, cumin, cayenne, and salt to the pot; cook, frequently stirring, until softened, 3-4 minutes. With one minute remaining, add the spinach or kale and the drained black beans and cook until soft but not soggy.
  6. Once the potatoes are tender, take them out of the oven and add them to the pot with the rest of the burrito filling.
  7. If using raw tortillas, cook them. Lay the tortillas on a flat surface. Divide the vegetable mixture evenly and place in the middle of each tortilla. Fold in the sides of the tortilla and roll tightly.
  8. Heat a large skillet over medium-high heat. Once the skillet is hot, add 1 Tbsp olive oil and swirl to coat the bottom.
  9. Lay the burritos seam side down and cook for 1-2 minutes on each side, until golden brown and crispy
  10. Wrap in parchment paper first, and then in tin foil, so you can eat them cold or heat them up while camping.

Vicki & Nick Savtagy (@RogueOverland)

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