Black Bean Sweet Potato Burritos 22G Protein

I love making easy and delicious plant-based Mexican dinners like my Mexican Black Beans, Vegan Enchiladas, or Tempeh Tacos, but sometimes I want something higher in protein, in particular when I’m doing my meal prep for a week of high-protein meals like for my high protein meal plan #2. This recipe is super simple because you bake all the vegetables together in the same pan and can roll many burritos with a simple way of storing them!

Ingredients and Substitutions

Sweet Potatoes – You can use any type of sweet potatoes for this recipe. I used the orange ones because they tend to be easier to mash. Black Beans – Black beans are rich in protein and fiber. If you don’t have any, you can alternatively use kidney beans. Olive Oil – I use my locally-sourced extra-virgin olive oil, but you can use any oil you like. Red Onion – Red onion brings a perfect taste to Mexican recipes, but you can also use regular onions. Bell Pepper – I used green bell pepper, both for their color and because they happened to be cheaper at my shop, but you can use any color you like! Corn Kernel – I used unflavored canned corn kernels, but you can also cook corn on the cob and scrape the kernels once they’re cooked. Taco Seasoning – I used my favorite seasoning sachet, but you can also make your own. Tomato Paste – Tomato paste is thicker than tomato passata. If you don’t have tomato paste, you can use tomato passata but you’d have to reduce the quantity of veggie stock. Vegetable Stock – Either pre-made stock in a bottle or homemade stock. Spinach Tortillas – Spinach tortillas bring a nice green color as well as a nicer nutritional profile, but this recipe works with any large tortilla. Vegan Cheese – There are many plant-based cheese alternative available, I used a slightly smoked one. Salsa Sauce – Homemade or store-bought.