Sheet Pan Burritos

March 29, 2019

Who doesn’t love a vegetarian burrito? Or a taco? Or anything eaten with your hands, stuffed with ingredients that threaten to spill into a delicious mess?

I’ve been feeding my family, my friends, my dog (under the table) this winning combo for years. It makes everyone happy and that’s the main goal, and biggest challenge, with cooking.

This recipe puts vegetarian burrito filling to roast on one sheet pan- and that’s it. It’s so easy that I first made it when feeling lazy on a Friday night, just to use up leftovers.

It was so good (and so highly praised) that my Friday night fridge-dive turned into a recipe I’ve made again and again.

Overhead shot of a sheet pan with burrito filling: sweet potatoes, peppers, onions, and beans.

WATCH how to make Sheet Pan Burritos 👇

Let’s make burritos

Chopped bell peppers, red onion, and sweet potatoes are aggressively seasoned with chili powder and granulated garlic, then roasted until tender. The beans added at the end of roasting become subtly crisp on the outside and creamy on the inside.

Feel free to roast chicken or beef instead of beans, but it’s easier to open a can than to handle raw meat.

Not that this recipe needs to be any easier.

If you find yourself with too few dishes to wash while the burrito filling roasts, might I suggest a good book or a worthwhile TV show?

Side view of an open-faced burrito filled with sweet potatoes, peppers, onions, and beans.

Optional additions

You could make this vegan cashew queso to slather on the wraps before adding the filling. If you don’t have time for that, a store-bought container of guacamole or sliced avocado lends the same creamy effect.

Cashew queso keeps this recipe vegan, but feel free to make real, cheesy queso if you’d prefer. I wouldn’t mind.

Oh yeah, have I mentioned that this is 100% plant-based?

Side view of a burrito cut in half, filled with sweet potatoes peppers, onions, greens, and queso.

Vegetarian burrito leftovers for days

I love to use the leftover filling to make burrito bowls or burrito salad the next day.

Just add the vegetarian burrito filling to cooked rice or a bowl of greens and drizzle it with a little olive oil and red wine vinegar. Top it off with pickled jalapeños and crushed tortilla chips.

This recipe is fun and filling enough for dinner, but versatile enough for next-day lunches and meal prep.

It uses real, whole ingredients that both your mind and your body will crave, with enough spice and color to keep things interesting.

Like I said, who doesn’t love a burrito?

Sheet Pan Burritos

1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 5.00 out of 5)
By Samantha Serves: 6
Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes

Easy, vegetarian burrito filling that wins every heart in the household and every weeknight time constraint.


  • 2 medium sweet potatoes, chopped
  • 2 bell peppers, chopped
  • 1 red onion, chopped
  • Extra virgin olive oil
  • 1 tablespoon granulated garlic
  • 1 tablespoon chili powder
  • Kosher salt and freshly ground black pepper
  • 1 can (15-ounce) black beans, drained and rinsed
  • 1 can (15-ounce) pinto beans, drained and rinsed
  • ½ cup cilantro or parsley, roughly chopped
  • Vegan queso or guacamole, optional, for serving
  • Baby spinach or mixed greens, optional, for serving
  • 8 large whole-grain flour tortillas or wraps



Preheat oven to 425F. Line a baking sheet with parchment.


Place sweet potatoes, bell peppers, and onions on prepared baking sheet. Drizzle with olive oil and sprinkle with granulated garlic, chili powder, 1 tsp salt and 1/2 tsp pepper. Roast for 20 minutes, then add the beans to the pan and roast 5-10 minutes more, or until sweet potatoes are tender.


Remove from the oven and scatter cilantro over everything.


To serve, spread 2-3 tablespoons of queso or guacamole in the middle of the tortilla, then work your way to the edges, leaving a 1-2 inch gap, just like you’re spreading sauce on pizza dough.


Top with as much of the burrito filling as you’d like and a handful of greens. Roll up, eat, repeat.


  • 359 Calories


Try this with a lower alcohol, lighter wine such as anything sparkling, Riesling, Rose, Pinot Grigio, Pinot Noir, or Sauvignon Blanc.

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  • Reply
    Juliet Greenwood
    April 18, 2019 at 1:57 pm

    So easy and delicious as always- they were a big hit with my son and his friends (and you know how teenage boys can eat!).

  • Reply
    April 18, 2019 at 4:04 pm

    Hey Samantha, love this ~ easy to prepare and delicious!

  • Reply
    Stefani S
    April 22, 2019 at 10:30 am

    I can’t wait to try this recipe! I have a quick question. What type of blender did you use for the queso?

    • Reply
      April 25, 2019 at 6:20 am

      Hi Stefani! I just used a regular Oster brand blender. A Vitamix would make the blending process easier, but you don’t need it 🙂

  • Reply
    May 11, 2023 at 4:55 pm

    I couldnt believe something so simple could taste so good. We had it tonight for dinner with air fried potato wedges. Will double up the recipe next time so we have leftovers for work lunches.

    • Reply
      May 12, 2023 at 8:35 am

      Thanks Tonya! Doubling for leftovers is a great idea.

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