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Sweet Potato Black Bean Burritos are loaded with protein, melty cheese, spicy black beans, and smoky maple sweet potatoes. The perfect freezer meal!

Sweet Potato Black Bean Burrito (For the Freezer)

Sweet potatoes, black beans, chicken, cheese, and rice come together to make a protein packed burrito that's perfect for freezing!
5 from 1 vote
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Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 10
Calories: 501kcal

Ingredients
 

For the rice:

  • 1 cup long grain rice
  • 2 1/4 cups water
  • 1 Tablespoon butter
  • 1 bay leaf
  • Fat pinch salt
  • 1/4 cup chopped cilantro leaves
  • Fresh lime juice (salt, and pepper to taste)

For the sweet potatoes:

  • 2 very large or 3 medium sweet potatoes (chopped)
  • 1 large yellow onion (thinly sliced)
  • 2 Tablespoons coconut oil
  • 2 Tablespoons real maple syrup
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon chili powder
  • Salt and pepper

For the black beans:

  • 2 cans black beans
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 2 cloves garlic (minced)
  • Fat pinch sugar
  • Salt and pepper (to taste)

For the burritos:

  • 2 cups chopped or shredded rotisserie chicken
  • 2 cups shredded monterey jack cheese
  • 10 large burrito tortillas (I used spinach tortillas)

Instructions

For the rice:

  • Combine the rice, water, butter, bay leaf, and salt in in a medium sauce pan. Bring the mixture to a boil, then reduce heat to low, cover, and simmer undisturbed for 18-25 minutes or until liquid is absorbed. Remove to heat and keep the cover on for another 5 minutes. Transfer the rice to a bowl, fluffing with a fork. Stir in the cilantro and season with lime juice, salt and pepper to taste.

For the sweet potatoes:

  • Preheat the oven to 425 degrees. In a bowl, toss the sweet potatoes and onions with the coconut oil, maple syrup, paprika, and chili powder. Season generously with Kosher salt and a few turns of pepper. Spread onto one or two baking sheets, depending on the size. Roast for 15 minutes and stir. Return to the oven and roast for an additional 10-20 minutes or until sweet potatoes are soft and starting to caramelize around the edges.

For the black beans:

  • Combine all the ingredients in a sauce pan over medium heat. Cook until heated through, stirring occasionally. Remove from heat.

To make the burritos:

  • Spread the burrito shell out. Layer the rice, sweet potatoes, black beans, and chicken a little right of center, leaving an inch on the bottom and the top. Cover with cheese. Fold the bottom part of the shell up and top part down, then roll the burrito from right to left. Repeat with remaining shells and fillings. Wrap in saran wrap then place in a zip lock freezer bag for storage. To reheat, remove from saran wrap, wrap in a damp paper towel, and microwave the burrito for 1 minute. Flip over, and microwave an additional minute, if needed. Place in the toaster oven for a few minutes, if desired. Serve with sour cream, salsa, guacamole, or hot sauce.

Notes

  • If you know of great, large gluten-free wraps feel free to use them here! Corn tortillas aren't large enough and also rip.
Course Main Dish
Cuisine Mexican
Keyword chicken and cheese burrito, freezer burrito recipe, Sweet Potato Black Bean Burrito

Nutrition

Calories: 501kcal | Carbohydrates: 61g | Protein: 25g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 47mg | Sodium: 620mg | Potassium: 415mg | Fiber: 7g | Sugar: 5g | Vitamin A: 507IU | Vitamin C: 1mg | Calcium: 293mg | Iron: 4mg
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