A Sheet Pan Is the Key to This Easy Vegan Burritos Recipe

Too many veggie burritos have mushy beans and bland rice, lacking texture and color. In this vegan burrito recipe, the hot oven sears tender sweet potato, lively jalapeño, lightly crisped chickpeas, and crunchy walnuts for a flavorful filling. 

While the filling is hot, toss in some baby spinach and the residual heat will wilt the leaves perfectly. A final flourish of sliced avocado gives the burritos a creamy richness you usually get from cheese.

Roasted veggie burritos are as good tonight as they are for lunch tomorrow, making them great for feeding a crowd or meal prep. These intensely flavored burritos are absolutely satisfying as they are, but you may like to serve them with salsa and sour cream (dairy-free or regular) for topping.

Sheet Pan Magic

The sheet pan method allows you to simplify your life. Spread the ingredients out on a pan, set a timer, and prepare to eat well. 

Instead of sautéing the sweet potatoes in one pan and toasting the chickpeas and nuts in separate pans, you can mix everything up and spread it out over 2 sheet pans, simplifying the method and clean-up.

Keys To Sheet Pan Success

Use large pans. I used two 15x10 inch sheet pans with 1/2-inch rims. You can use larger pans (like half sheet pans), but if you go smaller you’ll crowd the ingredients. The key to a great sheet pan dish is making sure that all the ingredients have room to make contact with the hot surface so they roast instead of steam. 

Cut your ingredients into evenly sized pieces. The sweet potatoes should be cut into 1/2-inch cubes so that they will be cooked all the way through and caramelized on the edges by the time the chickpeas and walnuts are crisp.

Don’t fear the oil. A coating of olive oil keeps the ingredients moist as they cook and keeps them from sticking to the hot pan. It also adds flavor to the vegetables and carries the spices throughout the filling.

Swap It Out

• Sweet potatoes give this a sweet and savory base, but if you are not a fan, regular waxy potatoes like Yukon Golds or red potatoes can stand in. Winter squash, like butternut or kabocha, are also good swaps.
• Jalapeños are the mildest of the chili peppers, so you can always raise your heat level by swapping in serranos or other hot chilies. For an even milder burrito, use half a red bell pepper.
• White rice is probably in your pantry right now, but swapping in a whole grain will add nutty flavor and more nutrients. Swap with long grain brown rice or even quinoa or millet cooked according to package directions.
• Avocado is lush and creamy in the burrito, but if you want to give it a cheesy twist, put a quarter cup or so of shredded Jack, queso fresco, or a plant-based cheese in each tortilla.
• Tortillas are available made from gluten-free flours like teff, brown rice, or even cauliflower. If you are avoiding wheat, look for those. If you’re avoiding grains or carbs altogether, you can serve the filling in lettuce cups.

How to Store and Make Ahead

Burritos are the ultimate packable meal, easy to prep and take on the go. Wrap each burrito in waxed paper or plastic wrap or pack all 6 in a gallon zip-top and store in the refrigerator. If not eating within a day, wait to add the avocado until you are ready to eat.

To reheat, either microwave each unwrapped burrito for about 4 minutes on high or wrap in foil and bake at 350°F for about 25 minutes.

To freeze vegan burritos, leave off the avocado and wrap tightly. Freeze for up to 2 months and thaw in the refrigerator overnight before reheating.

Oh-So-Quick Vegan Mains

• Vegan Sloppy Joes
• Pasta with Roasted Tomatoes and Creamy Herb Cashew Sauce
• Vegan Mushroom Stroganoff
• BBQ Pulled Jackfruit Tacos
• Vegan Minestrone

Preheat the oven to 400°F.

Cook the rice:

In a small pot, bring the water to a boil, then add the rice and 1/4 teaspoon of the salt. Bring to a boil again, then cover and reduce the heat to low. Cook until the water is absorbed and the rice is tender, about 15 minutes or according to package directions. 

Remove from the heat, stir in the cilantro, and keep warm while the remaining ingredients cook.

Chop the sweet potatoes and toss the vegetables:

Meanwhile, cut the sweet potato into 1/2-inch cubes and place in a large bowl (if desired, you can peel the sweet potato first). Add the red onion, jalapeños, chickpeas, walnuts, olive oil, cumin, chipotle, and the remaining 1/2 teaspoon salt. Toss to coat and mix well.

Roast the vegetables and wilt the spinach:

Spread the sweet potato mixture evenly between 2 sheet pans and roast for 15 minutes. Toss the vegetables on each pan, moving the food from the outer edges of the pan to the middle. Rotate the pans and roast until the sweet potatoes can be easily pierced with a paring knife, about 15 minutes more.

Coarsely chop the spinach. Once the sweet potato mixture is done roasting, sprinkle the spinach over 1 of the hot pans. Scrape the contents of the second pan on top and stir, allowing the heat to wilt the spinach.

Warm the tortillas:

Meanwhile, lower the oven temperature to 200°F. Wrap the tortillas in foil and bake until warm and flexible, 10 to 20 minutes.

Assemble the burritos:

On each tortilla, place about 1/4 cup of cilantro rice, 3/4 cup of the sweet potato mixture, and 1/3 of a sliced avocado. Squeeze lime over the avocado.

Fold in the sides and roll up, burrito-style. Repeat with the remaining ingredients. Serve warm with hot sauce.

To store for later, leave off the avocado. Let cool, wrap tightly in waxed paper or plastic wrap, and refrigerate for up to 3 days.

Love the recipe? Leave us stars below!