For me, Mexican food is a warm weather cuisine.

And I’m kicking it off with my recipe for Sweet Potato Veggie Burritos. I’ve modified this over the years to adjust to my sensitivities (removal of black beans, and swapping regular potatoes with sweet), but as with many vegan recipes, you can adapt it as you like.

I guess Mexican’s a year-round cuisine especially if you kick up the spice in the Winter, but for me, something about the freshness of the vegetables along with tortillas screams summertime.

I’ve dabbled with taco recipes over the years but haven’t kept one since I started removing faux veggie ground from my regimen (less processed food = more health), but I think I’m going to try out a few more so I can share at least one hard taco recipe. Even though I’m sensitive to corn, something about that hard corn taco shell is irresistible! Not to mention nachos. Mmmm, nachos….


1 large sweet potato, peeled & cubed small (about 1/2″)
1 small jalapeño, seeded and diced
1/2 large or 1 small diced red pepper
1/2 red onion or 1 shallot, diced
2 tsp olive oil
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
1/8 tsp pepper
1/4 c fresh cilantro, chopped
juice of 1/2 lime
100 g Vegan cheez – I use 1/2 package of Daiya Foods Cheddar Style Shreds
8 small or 4 large tortillas

Preheat oven to 425F. In a medium bowl, toss sweet potatoes, jalapeño, red pepper, onion/shallot with olive oil, cumin, chili powder, salt, and pepper. Dump the vegetables onto a large, rimmed baking sheet. Roast for 20 minutes, tossing halfway through. Scrape back into the bowl and toss with cilantro and lime juice. Add more seasoning to taste.

To assemble, heat tortillas on a skillet and after flipping to heat the other side, sprinkle cheez shreds down the centre to melt. Fill with vegetables and roll into a burrito. Serves 4 large or 8 small burritos.

**Photo shows a small burrito unfolded and without cheez melted.


  • If you think the vegetables need more salt, remember that you’re using cheez shreds which really increases the salt content. I typically don’t add any more after the roasting. And I LOVE me that melted vegan cheez!
  • For an extra two servings, add a second small potato. You can also add more jalapeño, red pepper, and onion/shallot to your liking, but you’ll need an extra baking sheet to roast.

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