Loaded Veggie Burritos with Everything Green Sauce
These loaded veggie burritos are filled with roasted sweet potatoes, black beans, rice, fresh corn salsa, and a creamy Everything Green Sauce that pulls it all together. Meat free, delicious, and oh-so satisfying.
This was one of those meals that came together because I had a little too much produce on hand and needed to use it up. Sweet potatoes, cilantro, corn, and black beans turned into something that felt colorful and satisfying without being complicated.
The roasted sweet potatoes act as the hearty base. The beans and rice make it filling. The corn salsa adds brightness. And the Everything Green Sauce makes it feel special.
This recipe has fiber rich beans, sweet potatoes, and whole grains, each burrito packs roughly 12 to 15 grams of fiber, making them incredibly satisfying and filling enough to keep you full for hours. I could inhale this burrito, and that’s exactly what I did. It just hit the spot!
Main Ingredients & Swaps
- Sweet potatoes – Roasted until tender and slightly crisp, they act as the hearty, naturally sweet base of the burrito.
- Black beans – Add plant based protein and fiber while making the burritos extra filling and satisfying. Pinto beans would work excellent as well!
- Cooked rice – Helps bind everything together and gives the burrito substance. White or brown both work well.
- Fresh corn or Creamy Corn Salad – Brings sweetness and crunch to balance the savory components. Frozen and thawed corn works perfectly if fresh is not in season.
- Everything Green Sauce – Give the sauce body, richness, and a subtle nutty flavor. Almonds, cashews, or even sunflower seeds can be used as alternatives.
- Large burrito tortillas – Hold everything together and make this an easy handheld meal. Use whole wheat, gluten free, or homemade tortillas depending on your preference.
- Pickled Red Onions – For that extra pop of flavor and crunch. I tell you how to make your own pickled red onion in this post.
How I Make It
Start by roasting the sweet potatoes. Cut them into thin matchsticks, toss with olive oil and spices, and roast until tender with lightly crisp edges. A quick broil at the end adds extra caramelization and flavor.
While the potatoes cook, stir together the corn salad. Fresh corn, red onion, jalapeño, cilantro, mayo, sour cream, lime juice, and grated garlic come together into a creamy, bright topping that adds freshness to every bite.
Next, blend the Everything Green Sauce. Add avocado, herbs, pistachios, yogurt, lime, olive oil, and water to a food processor and blend until smooth and creamy. Adjust with more water for a drizzle consistency.
Warm the black beans with a little sautéed onion and garlic, and make sure your rice is ready to go.
Finally, assemble the burritos. Layer rice, beans, roasted sweet potatoes, corn salsa, and a generous drizzle of Everything Green Sauce into warm tortillas. Fold tightly and serve immediately.
👇🏻 To watch me make this recipe, check out my YouTube video below!
Loaded Veggie Burritos with Everything Green Sauce
Ingredients
Notes
- Each burrito contains about 16-20 grams of protein and 12-15 grams of fiber.
- The Everything Green Sauce keeps well in the refrigerator for up to 3 days and is delicious on bowls, burgers, roasted vegetables, or as a dip.
- All components can be prepped ahead and assembled throughout the week for easy lunches or dinners.
Method
- Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil and spices, spread in a single layer on a baking sheet, and roast for 15 to 20 minutes, flipping halfway through. Broil briefly at the end for lightly crisp edges if desired.
- Prepare your Creamy Corn Salad and Everything Green Sauce ahead of time or while the potatoes cook.
- Heat black beans in a skillet until warmed through. Warm the rice so everything is hot for assembly.
- Warm tortillas in a skillet. Layer rice, beans, roasted sweet potatoes, corn, and a generous drizzle of Everything Green Sauce down the center. Fold in the sides and roll tightly. Serve warm.
Video
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