Sweet Potato Burritos

So easy to make and freezer friendly these veggie packed burritos are perfect on the go and will come very handy during a busy week.


  • No sweet potato? Try with carrots, butternut squash, aubergine or courgette instead. 
  • No red kidney beans? Use black beans instead. 
  • No sriracha? Use tabasco or any hot sauce you have on hand instead. 
  • No smoked paprika? Use cayenne pepper instead. 
  • No ground cumin? Try with ground coriander instead. 
  • Vegan? Use vegan cheese instead.

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 4


300 g Sweet potatoes

1 Can red kidney beans (drained )

4 tbsp Olive oil

1 Red pepper (chopped)

1 Onion (chopped)

1 tsp Ground cumin

1 tsp Garlic powder

½ tsp Smoked paprika

1 tbsp sriracha (or to taste)

Salt & pepper

6 tbsp Cheddar (grated)

4 Large tortilla wraps


  1. Preheat the oven to 190C/170c fan/5 gas mark. Cut the sweet potatoes into 1 cm thick cubes. Add the sweet potato cubes to a large baking tray, drizzle with olive oil and season with a pinch of both salt and pepper. Toss to coat and bake in the preheated oven for 25-30 minutes, or until tender.
  2. Place a large frying pan over a medium heat. Add two tablespoons of olive oil and pan fry the onion and pepper. Cook for 5 minutes, until fragrant then add the cumin, garlic powder, smoked paprika, sriracha, a splash of water and a pinch of both salt and pepper.
  3. Add the roasted sweet potatoes and cook for 3-4 minutes. Season to taste.
  4. Layer the cheese and filling in your tortillas and roll into burritos. Grill on a hot pan for 3-4 minutes and serve.
Oddbox image

How to store

Store individually in foil, in the fridge, for up to 3 days or in the freezer for up to 2 months. To defrost, place in the fridge overnight or microwave for a minute, then grill on a hot pan for 3-4 minutes.