Name: California-Style Vegan Burritos with Roasted Sweet Potato & Black Beans
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 large flour tortillas (vegan); 1 medium sweet potato, peeled and diced (about 1 cup); 1 tbsp olive oil; 1/2 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp chili powder; 1/4 tsp sea salt; 1 (15-oz) can black beans, drained and rinsed; 1/2 cup cooked brown rice; 1 ripe avocado, sliced; 1/2 cup cherry tomatoes, quartered; 1/4 cup red onion, finely diced; 1/4 cup fresh cilantro, chopped; 1 lime, cut into wedges; 1/4 cup vegan sour cream (store-bought or homemade); 1/2 cup shredded lettuce

California-Style Vegan Burritos with Roasted Sweet Potato & Black Beans

TenderBanana4064

These California-style vegan burritos burst with vibrant color, flavor, and texture—perfect for a mild coastal evening. Roasted sweet potatoes offer a sweet and smoky undertone, pairing beautifully with hearty black beans and nutty brown rice. Fresh pico de gallo and creamy avocado bring brightness and lusciousness, while vegan sour cream adds a cool finish. This recipe celebrates seasonal produce and classic Mexican flavors, with a West Coast twist that’s perfect for a summer dinner. They’re hearty, satisfying, and easily prepped ahead for lunches or dinner on the go.

Ingredients

Instructions

Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
Toss diced sweet potato with olive oil, smoked paprika, cumin, chili powder, and salt. Spread out on the baking sheet and roast for 20-25 minutes, tossing halfway, until golden and tender.
While sweet potatoes roast, warm black beans in a small saucepan over medium heat until heated through. Season with a pinch of salt if needed.
In a small bowl, combine cherry tomatoes, red onion, cilantro, and the juice of half the lime to make a quick pico de gallo. Toss and set aside.
Warm tortillas on a dry skillet or directly over a gas flame for a few seconds on each side to make them pliable.
To assemble, lay each tortilla flat. Layer with rice, black beans, roasted sweet potatoes, lettuce, avocado slices, pico de gallo, and a drizzle of vegan sour cream.
Fold in the sides and roll up tightly into burritos. Slice in half if desired. Serve with extra lime wedges.