Sweet Potato Burritos

BY : PUBLISHED : April 19th, 2012 UPDATED: September 8th, 2021

From the author, Toni Okamoto: My friend Michelle Salemi shared this sweet potato burritos recipe with me years ago. She originally made it as a filling for quesadillas, but since I no longer eat cheese, I decided to turn it into a burrito. If you’re into Daiya cheese, that might be pretty tasty, too.

From Plant-Based on a Budget: Burritos have become some sort of a universal language. Everywhere you go, you’ll always find a delicious burrito option and people who swear by them. Not only are they insanely delicious, but they can be prepared in so many different ways! From the classic bean and rice burrito to this amazing sweet potato burrito! I just can’t get enough.

Grate Away!

The secret ingredient for this special burrito is the sweet potato, but the key is… to grate it. The fine slices of sweet potato caramelize while cooking and bring out the sweetness even more, while the spices give it a kick! You could also replace the sweet potato for grated butternut squash but they might not get as tender. 

Grating veggies always makes them taste better and fit into dishes they might not normally fit into. Give it a try! You can grate cucumber and add it to your salads or grate some beetroot and add it to your favorite buddha bowls! It’s a great idea to add more veggies to your diet. Grate any veggies and add them to your favorite bean burger recipe for an extra punch of nutrients! 

Perfect Lunch On the Go!

This sweet potato burrito would be a great option for a quick lunch on the go! Just prepare the filling the night before and assemble your burrito in the morning before heading out! Don’t forget to add a squeeze of lemon to the avocado to prevent it from getting brown! 

Give these easy sweet potato burritos a try today!

The Ingredients and Substitutes

  • Vegetable Oil: 1 tablespoon (can substitute ¼ cup water)
  • Garlic: 2 cloves (minced)
  • Onion: ½ cup diced (red or white onion)
  • Sweet Potato: 4 cups (washed and grated)
  • Chili Powder: 1 teaspoon
  • Cumin: 1 tablespoon (ground)
  • Cayenne Powder: just a pinch
  • Salt & Pepper: to taste
  • Flour tortillas: 4
  • Avocado: 1 large (pitted and sliced)
  • Tomato: 1 large (diced)
  • Lettuce: for garnish (optional)

How to Make Sweet Potato Burritos

Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!

  • Saute the onion and garlic in vegetable oil in a medium-size pan over medium-high heat, until the onion becomes translucent and tender, about 4 to 5 minutes.
  • Add the grated sweet potato, chili powder, cumin, and cayenne and let cook for about 10 minutes.
  • Stir frequently to avoid sticking. 
  • Add salt and pepper and remove from heat when the sweet potato is tender.
  • Add 1/4 of the filling to each tortilla, then add avocado and tomato and wrap it up. Enjoy!

Sweet Potato Burritos stacked on a white and red towel with ingredients in the background

Tips for Wrapping a Burrito

Follow these tips to help you wrap up the perfect burrito!

  1. Warm up the flour tortilla.
  2. Add filling to the center of the wrap. (don’t overfill it or it will be hard to close)
  3. Add whatever extra topping you want.
  4. Fold the two ends over the filling.
  5. Fold in the top and bottom to completely close in the fillings.
  6. Flip the burrito over and press down firmly so the folds stay in place. 

FAQs

What should I serve with these sweet potato burritos?

These burritos go great with chopped green onions, guacamole, or salsa! You can even top them with Creamy Tomatillo Avocado Salsa Verde.

Can I freeze the sweet potato burritos?

Yes, you can freeze them. Make sure to wrap them up tightly and store in the freezer for up to 3 months.

How many sweet potatoes are needed for one cup?

It typically takes 1.25 medium sweet potatoes to obtain 1 cup of shredded potato.

More VEGAN Recipes You’ll Love

Photos by Alfonso Revilla

Sweet Potato Burritos stacked on a white and red towel with ingredients in the background

Sweet Potato Burritos

Toni Okamoto
Burritos have become some sort of a universal language. Make sure to try these Sweet Potato Burritos and get ready to fall in love!
4.78 from 9 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Lunch
Cuisine Mexican
Servings 4 burritos
Calories 338 kcal
METHOD Stove
DIET Vegan

Ingredients
  

  • 1 tablespoon of vegetable oil or ¼ cup of water
  • 2 garlic cloves minced
  • ½ of a yellow or red or white onion diced
  • 4 cups sweet potato washed and grated
  • 1 teaspoon of chili powder
  • 1 tablespoon of ground cumin
  • Pinch of cayenne powder
  • Salt and pepper to taste
  • 4 flour tortillas
  • 1 large avocado pitted and sliced
  • 1 large tomato diced
  • Lettuce for garnish (optional)

Instructions
 

  • In a medium-size pan over medium-high heat, saute the onion and garlic in vegetable oil until the onion becomes translucent and tender, about 4 to 5 minutes
  • Add the grated sweet potato, chili powder, cumin, and cayenne and let cook for about 10 minutes, stirring frequently to avoid sticking. When the sweet potato is tender, add salt and pepper and remove from heat.
  • Add ¼ filling to each tortilla, then add avocado and tomato and wrap it up.

Video

Nutrition

Calories: 338kcalCarbohydrates: 51gProtein: 6gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 296mgPotassium: 908mgFiber: 9gSugar: 9gVitamin A: 19489IUVitamin C: 16mgCalcium: 104mgIron: 3mg
Keyword easy lunch, healthy burrito, on the go, potato burrito, sweet potato, sweet potato burrito, vegan, vegan burrito, vegan mexican, vegetarian
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Sweet Potato Burrito | Easy Lunch Recipe | Plant-Based on a Budget | #lunch #burrito #sweetpotato #mexican #vegan #guacamole #avocado #plantbasedonabudget

About Toni Okamoto

"They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
'Cause true wealth comes from good health and wise ways...
we got to start taking better care of ourselves " - Dead Prez

View all posts by Toni Okamoto